Rice & Grains

Why spend all of that money on a breakfast bowl that you can easily make at home? This hearty, gluten-free bowl takes just minutes to throw together and is absolutely delicious.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take them on picnics and pack them in kids' lunch boxes.

Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this granola.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.

Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight.

Crispy oven-roasted fish gets a healthy upgrade with quinoa flakes instead of bread crumbs.

This classic French bistro preparation pairs lightly breaded fish with a succulent brown butter and lemon pan sauce.

You can use any grain you like in these ooey-gooey, cheesy stuffed peppers.

This light and brothy stew is just the thing for crisp autumn nights.