6 Unexpected Grains to Try Right Now

Photo by Zach DeSartBy Kay Chun, Bon Appétit

"Grain salads are in ideal use for leftovers," says Food Editor Hunter Lewis, "so I always keep a container of cooked farro, quinoa, or rice in the fridge." There are two things about that statement that deserve more information. 1. Grain salads. They're healthy, they're filling, and we've got five new recipes for you to try. 2. The grains themselves. From quinoa to black rice, there's never been a greater variety of grains and grain-like power seeds available at the supermarket. Here's a rundown of six of our favorites, listed from the top of the jar to the bottom.
Red Quinoa: A complete protein, this seed contains plenty of iron and fiber too. Add 1 cup of cooked quinoa to your next batch of cookie dough for a nutritious kick.

Read More: 5 Grain Salads to Try This Summer

Basmati Rice: Prized for its floral aroma, this (very) long-grain rice never clumps, which makes it a shining star in pilafs and salads.

Black Barley: This unprocessed, coffee bean-shaped Ethiopian grain is hearty and slightly chewy but never mushy--ideal for soups and stews.

Pearled Barley: This mild barley adds richness and body to soups. Prepare it like oatmeal with toasted almonds and honey, or sprinkle cooked grains onto salads.

Black Rice: High in cancer-preventing antioxidants, this Chinese heirloom grain has a delicious toasty flavor that enlivens sweet and savory dishes alike.

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Spelt: A variety of wheat that has a toothsome texture with a slightly sweet, nutty flavor. Cook it like risotto, or add cooked grains to sautéed greens for a protein boost.

Some general guidelines for what to do with those grains once you've got 'em? Don't mind if we do:

Get Started: To serve about six as a main course or eight as a side, begin by cooking 2 cups of raw grains. Everything you do after that is up to you.

Add Texture: Layer crisp raw vegetables with cooked ones to keep things interesting. Shave some veggies thinly, grate others, and try a couple coarsely chopped. Toss in toasted nuts and seeds for depth and even more crunch.

Be Assertive: A simple, tart dressing is key. Use citrus juices or any of the vinegars in your caddy with enough olive oil to coat the grains.

Amp It Up: Turn to fresh herbs like parsley and chives for hits of color and flavor. Chiles, tart fruits, and toasted spices add unexpected notes.

Follow a Pattern: Got your ingredients? Now build your salad. Add a little dressing to grains. Season with salt and pepper. Mix in veg, seeds, and herbs. Dress, taste, and season again. Repeat until you get an irresistible bite. Done!

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