Rice & Grains

A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Steaming the apricots over the rice while it rests softens them just enough.

Spiced grains, roasted peak-season vegetables, and a lemony garlic dressing make this a stand-out side dish that doubles as a satisfying lunch.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.