Grain recipe collection

Microwave Cornish hens with peaches glazed in honey, dry mustard, and curry powder over chicken-flavored rice. A retro one-dish weeknight dinner with sweet, mildly spiced poultry.

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Smoked Cornish hens stuffed with wild rice and pecans, glazed with lime marmalade and orange juice. Includes charcoal, electric, and gas smoker instructions for 2-3 hours of low smoke.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Creamy chicken and rice casserole baked with three condensed soups (chicken, celery, mushroom), milk, and rice. Hands-off comfort food for busy weeknights.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.