Grain recipe collection

Company beef Oriental with ground beef, snow peas, water chestnuts, bamboo shoots, and mandarin oranges in a soy-molasses glaze. A retro Asian-inspired dinner served over rice.

Ham-wrapped chicken breasts baked low and slow in a creamy sauce of cream of chicken soup and sour cream. A make-ahead dinner that assembles in minutes and feeds a crowd.

Confetti chicken and pepper rice with tri-color bell peppers, honey Dijon chicken, and green onions. A colorful one-pot dinner ready in 30 minutes.

Confetti rice salad starts with chicken-flavored rice pilaf tossed with green onions, pimentos, and a sweet vinegar dressing. A colorful, make-ahead cold side dish for cookouts.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Roast chicken stuffed with oatmeal bread, scallions, mushrooms, and giblets, then coated in more stuffing that crisps up as you baste. The cook snacks while guests wait.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Triple chocolate oatmeal cookies with blended oat flour, chocolate chips, grated Hershey bar, and chopped nuts. A massive 108-cookie batch baked in just 6 minutes each.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Serve up this scrumptious side dish at your next barbecue or family gathering.

Cornmeal griddle cakes with buttermilk, fresh corn kernels, and a touch of diced onion. A savory breakfast that comes together in 20 minutes flat on a hot griddle.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.