Grain recipe collection

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Persian chicken polo with basmati rice, dried apricots, raisins, and cinnamon layered and steamed together. A fragrant Iranian rice dish where the chicken and fruit sauce perfume every grain.

Sweet curry pork tenderloin baked with bananas or peaches in a Madras curry, sour cream, and soy sauce. A unique fusion of fruity sweetness and warm curry spice over tender pork, served with rice.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Pheasant casserole with brown rice, cream of mushroom soup, pheasant broth, and soy sauce. A simple hunter's casserole that bakes low and slow for tender, savory results.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.

Single-crust shortening pie shell with the option of an old-fashioned snow cream filling: instant pudding, milk, and sour cream whisked into a frosty no-cook pie. Easy weeknight dessert.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.