50 dishes and side dishes made from cereals

Complete your dinner with these easy grain-based meal and side dish recipes.

2. Pearl barley porridge with mushrooms. Fry 8 slices chopped bacon over medium-high heat until crisp. Add 3 cups of assorted sliced ​​mushrooms; cook for 5 minutes, until golden brown. Make the corn barley porridge (No. 1); stir in the bacon and mushrooms.

3. Barley porridge with artichokes. Cook 2 cups of pearl barley in salted water according to package directions. Brown frozen artichoke hearts from a 255g (8oz) package (defrosted first) in 1/4 cup of olive oil, along with 2 cups of halved Peppadew peppers and 1 sliced ​​garlic clove. Stir in the porridge and 2 tablespoons of chopped marjoram.


4. Barley porridge with kale pesto. Cook 2 cups of pearl barley according to package directions. In a food processor, puree 3 cups of chopped kale, 1/2 cup each of Parmesan and olive oil, 1/3 cup of walnuts, 1/2 teaspoon each of lemon zest and salt, and a pinch of red pepper flakes. Stir into the porridge.


5. Pearl barley porridge with carrots and parsnips. Toss 1 pound each of sliced ​​carrots and parsnips with olive oil, salt, and pepper. Bake for 30 minutes at 425°F (220°C) until lightly browned. Make the Pesto Barley (No. 4); toss with the carrots and parsnips. Season with salt.

6. Polenta in a slow cooker. Bring 5 cups water, 2 1/2 cups milk, and 2 teaspoons salt to a gentle simmer. Pour into a greased 5.6-quart (15-quart) multicooker bowl. Whisk in 1 1/2 cups polenta (not instant), 1 sprig rosemary, and 2 bay leaves. Cover and cook on low for 2 hours, stirring halfway through. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone, and 2 tablespoons (30 g) butter; season to taste.


7. Polenta with mushrooms in a slow cooker. Prepare polenta in the slow cooker (No. 6). Sauté 1 pound of sliced ​​oyster mushrooms in olive oil in a skillet over high heat for 7 minutes. Stir in 1/4 cup chopped parsley; season to taste. Serve spooned over the polenta and sprinkled with crumbled Gorgonzola cheese.

8. Polenta with pesto. Bring 3 cups each water and milk, 2 teaspoons salt, and a couple of grinds of pepper to a simmer. Whisk in 1 1/2 cups quick-cooking polenta. Cook, stirring, for 5 minutes until smooth. Stir in 1 cup Parmesan and 3 tablespoons (45 g) butter. Top with pesto sauce.


9. Sweet Potato Spoonbread Pudding. Bring to a boil 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon salt, and a pinch of cayenne. Reduce heat to a simmer; whisk in 1/2 cup cornmeal. Cook, stirring, 2 minutes, or until thickened. Stir in 1 cup canned mashed sweet potatoes, 3 egg yolks, and 1 teaspoon baking powder. Remove from heat. Beat 3 egg whites to stiff peaks; fold into batter. Transfer to a greased 8-inch (20-cm) square baking dish; bake at 375°F (190°C) for 30 minutes, until puffed.


10. Millet porridge with baked carrots. Halve 1 pound of small carrots lengthwise and slice 2 red onions. Toss with olive oil, salt, and 1 tablespoon of fresh rosemary. Bake for 30 minutes at 425°F (220°C) until tender. Cook 2 cups of millet groats in salted water according to package directions. Drizzle with olive oil and top with vegetables.

11. Buckwheat porridge with sweet potato. In a saucepan over medium-high heat, sauté 1 sliced ​​onion until golden brown. Add 3 cups chicken broth, 2 cups chopped peeled sweet potato, and 3/4 cup buckwheat groats. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, until the liquid is absorbed. Stir in 4 oz (110 g) cooked bow-tie pasta and 1/4 cup each chopped parsley and sour cream; season with salt.

12. Whole wheat porridge with rutabaga. Cook 2 cups of wheat groats in salted water according to package directions, adding 1 diced rutabaga; drain. Stir in 3 tablespoons each of maple syrup and butter, 1 tablespoon of chopped sage, and a pinch of cayenne pepper.

13. Rice with lemon and herbs. Bring 3 cups water, 2 cups jasmine rice, 3 wide strips lemon zest, 1 bay leaf, 1 tablespoon (15 g) butter, and 1 teaspoon salt to a boil. Cover and simmer over low heat for 20 minutes, until the rice is tender. Stir in 2 tablespoons each chopped parsley and chives.

14. Black and white rice. Prepare 1/2 serving of Green Rice (No. 13). Cook 1 cup of black rice according to package directions. Toss both types of rice with 2 cups each of baby spinach and sliced ​​mushrooms; drizzle with walnut oil. Season with salt.


15. Rice with cheese and sour cream. Prepare 2 cups parboiled rice according to package directions. Stir in 1 cup each chopped green onions, grated Cheddar, and sour cream; season with salt and cayenne pepper. Transfer to a greased 8-inch square baking dish. Add a drizzle of butter and sprinkle with 2 tablespoons grated Parmesan cheese. Bake for 20 minutes at 450°F (230°C) until golden brown.

16. Pumpkin stuffed with rice. Halve and seed 3 acorn squash; roast cut-side down for 30 minutes at 350°F (180°C). Make Cheese Rice Mix (No. 15), adding a 10-ounce (280g) package of frozen chopped spinach, thawed and squeezed dry. Stuff the squash with the rice; drizzle with olive oil and sprinkle with grated Parmesan. Bake for about 1 hour at 350°F (180°C), until the squash is tender.


17. Pumpkin risotto in a slow cooker. In a saucepan, sauté 1 minced shallot and 2 teaspoons chopped sage in butter over medium heat, 2 minutes. Stir in 1 1/2 cups Arborio rice. Cook, stirring, 2 minutes. Add 6 cups chicken broth, 1/2 cup dry white wine, 1 teaspoon salt, and a couple of pinches of pepper; bring to a simmer. Transfer to a 2-quart (5 1/2-quart) slow cooker; stir in 3 cups chopped, peeled butternut squash. Cover; cook on High for 2 hours. Stir in 1 cup grated Parmesan.

18. Rice with red beans. In a saucepan over medium heat, sauté the chopped onion, 1 bell pepper, and 1 clove of garlic in vegetable oil with 1 tablespoon of tomato paste for 5 minutes. Add 3.5 cups of water, 2 cups of parboiled rice, and 1 teaspoon each of ground cumin and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, until the rice is tender. Stir in 2 cans of red kidney beans (rinsed with water) at 14 ounces each.

19. Rice with beans and kale. Make Rice and Beans (No. 18). Meanwhile, sauté 6 cups chopped kale in butter over medium heat for 5-8 minutes, until wilted; season with salt and chipotle hot sauce. Add to the rice.

20. Red rice with andouille sausage. Bring 3 cups chicken broth, 2 cups red rice, and 1 teaspoon salt to a simmer. Cook until the rice is tender, 25 minutes. Brown 12 ounces sliced ​​andouille sausage in vegetable oil over medium-high heat. Add 2 cups sliced ​​okra, 1 cup each chopped green onion and red bell pepper; sauté 5 minutes. Stir in the rice; season to taste.

We recommend 21. Rice with harissa sauce. Cook 2 cups basmati rice according to package directions. Stir in 2 cups frozen peas (defrosted), 1/2 cup grated carrots, 1/4 cup each chopped green onions, chopped cilantro, and harissa (Moroccan chili paste). Top with yogurt.

22. "Dirty" rice. Cook 2 cups basmati rice according to package directions. Brown 8 ounces (230 g) of crumbled Italian sausage (without casing) and chopped chicken livers in vegetable oil over high heat. Add 1 cup each chopped onion and celery and 2 crushed garlic cloves; cook, stirring, for 3 minutes. Stir in 1/2 cup each chopped prunes, parsley, and chestnuts.

23. Rice with saffron and pomegranate. Sauté 4 chopped shallots in butter in a saucepan over medium-high heat for 1 minute. Stir in 3 cups water, 2 cups basmati rice, 2 cardamom pods, 2 star anise pods, 1 teaspoon each saffron and salt. Bring to a simmer. Cover; simmer for 20 minutes, or until rice is tender. Stir in 3/4 cup each pistachios, pomegranate seeds, and chopped cilantro.

24. Wild rice with nuts and cranberries. Cook 2 cups brown rice according to package directions. Sauté 1/2 sliced ​​onion in butter in a saucepan over medium-high heat for 3 minutes. Stir in 3 cups chicken broth, 1 cup wild rice, and 1 teaspoon salt. Cover and reduce heat to low. Cook for 45 minutes, until wild rice is tender. Drain. Toss the brown rice with 1 cup each chopped pecans, dried cranberries, halved red grapes, 1/2 cup chopped cilantro, and the juice of 1 lime.


25. Brown rice with Brussels sprouts. Cook 1 1/2 cups brown rice according to package directions. Separate 1 pound Brussels sprouts into leaves; toss with 1/2 teaspoon each salt and lemon zest and the juice of 1 lemon. Toss with rice, 1 grated garlic clove, 1/2 cup each roasted peanuts, grated Parmesan cheese, chopped parsley, and olive oil. Season to taste.

26. Asian rice with sausages. Bring 3 cups water, 2 cups jasmine rice, 2 slices peeled ginger, 6 sliced ​​dried Chinese sausages, and 1 teaspoon salt to a simmer. Cover and simmer for 17 minutes, until the rice is tender. Stir in 4 sliced ​​green onions and 2 teaspoons sesame oil.

27. Fried rice. Make Asian Rice (No. 26); let cool. Brown 8 ounces (230 g) of sliced ​​mushrooms in vegetable oil in a nonstick frying pan over high heat for 5 minutes. Stir in the rice and 2 teaspoons of soy sauce; cook, stirring constantly, until crisp.

28. Pilaf with spicy beef. Brown 8 ounces (230 g) ground beef and 1 sliced ​​onion in butter in a saute pan over medium-high heat; then remove and wipe out the pan. Add 2 tablespoons (30 g) butter and 1 cup broken vermicelli; cook until golden, 4 minutes. Add 3 cups (30 g) water, 2 cups parboiled rice, the beef, and 1/2 teaspoon each ground allspice, cinnamon, and salt. Bring to a simmer. Cover; simmer until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.


29. Rice with curry. Saute 1 sliced ​​onion, 2 crushed garlic cloves, and 2 tablespoons curry powder in olive oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups basmati rice, 3/4 cup dried red lentils, 1 2-inch piece ginger (peeled and sliced), and 1 1/2 teaspoons salt. Cover; simmer over low heat for 17 minutes, until rice is tender. Stir in 3/4 cup currants and 2 tablespoons (30 g) butter.

30. Tropical rice. Bring to a boil 2 cups each water and jasmine rice, 1 can (400 ml) coconut milk, 3 wide strips of lime zest, 1 teaspoon each sugar and salt. Cover and simmer for 20 minutes until the rice is tender.

31. Risotto with spelt. Saute 1 minced shallot and 2 teaspoons fresh thyme in butter over medium-high heat. Add 2 cups spelt (farro) and 1/2 cup white wine; cook until liquid evaporates. Add 6 cups chicken broth, 1 cup at a time, stirring until absorbed, about 30 minutes. Stir in 2 cups corn, 3 tablespoons (45 g) butter, 1/2 cup each Parmesan and parsley, and 110 g Taleggio cheese.

32. Peppers stuffed with spelt. Drizzle 4 halved bell peppers with olive oil; bake for 15 minutes at 200°C. Make spelt risotto (No. 31); stuff the peppers with it. Sprinkle with Parmesan and crumbled breadcrumbs. Bake until golden brown, 30 minutes.

33. Spelt with broccoli. Cook 1 1/2 cups farro according to package directions; let cool. Toss with 1 bunch chopped steamed broccoli (let cool), 1/2 cup olive oil, 1/4 cup each chopped parsley and mint, and the zest and juice of 2 Meyer lemons. Season to taste.


34. Salad with spelt and citrus. Bring 3 cups water, 1 1/2 cups each farro and orange juice, 1 teaspoon salt, and 1 bay leaf to a simmer. Cook until farro is tender, 30 minutes. Drain; cool. Toss with 2 cups frisée, 6 sliced ​​oranges and/or grapefruit, and 1 cup each sliced ​​celery, red onion, and black olives. Season to taste.

35. Spelled with leeks. Cook 1 cup farro according to package directions. Bring 1/2 cup water, 1 tablespoon (15 g) butter, and 1 teaspoon salt to a simmer; add 6 cups chopped leeks. Cover; cook 15 minutes, until tender. Stir in 2 teaspoons each Dijon mustard and red wine vinegar, then add the farro.

36. Caprese salad with spelt. Cook 1 1/2 cups farro according to package directions; let cool. Toss with 2 cups halved grape tomatoes, 1 pound bocconcini cheese, 1 cup torn basil leaves, 6 tablespoons olive oil, and 3 tablespoons white wine vinegar. Season to taste.


37. Quinoa salad with beetroot. Prepare 1 cup quinoa according to package directions; let cool. Whisk 2 tablespoons apple cider vinegar with 1 teaspoon Dijon mustard; stir in 1/3 cup olive oil. Toss with 4 cups mesclun salad mix, 2 cups diced cooked beets, 1/2 cup each candied walnuts, and sliced ​​red onion. Stir in quinoa and season to taste. Sprinkle with blue cheese.

38. Quinoa with dried apricots. Combine 3 cups water, 1 1/2 cups quinoa, 1 can of chickpeas (rinsed), and 1 teaspoon each ground cumin, ground coriander, and salt in a saucepan. Cover; cook for 15 minutes, until the quinoa is tender. Stir in 1 cup each sliced ​​dried apricots, chopped cilantro, and the juice of 1/2 lemon; drizzle with olive oil.

39. Quinoa with almonds and dried cherries. Follow the Quinoa with Dried Apricots recipe (No. 38), substituting 1 teaspoon ground cardamom for the spices and dried cherries for the dried apricots. Add 1 cup sliced ​​almonds.


40. Quinoa with sesame and vegetables. Prepare 1 1/2 cups quinoa according to package directions; let cool. Whisk 1/4 cup each rice vinegar and vegetable oil with 3 tablespoons sesame oil; toss with 1 1/2 cups each shredded napa cabbage, grated carrots, sliced ​​almonds and green onions, and the segments of 2 tangerines. Season with salt.

41. Quinoa with baked vegetables. Toss the chopped fennel head, red onion, and 1 bell pepper with olive oil, salt, and 2 tablespoons za'atar spice mix; bake at 450°F (230°C) until golden brown, 30 minutes. Cook 1 1/2 cups quinoa according to package directions; toss with the vegetables. Season with salt. Sprinkle with chopped parsley.


42. Bulgur with baked cauliflower. Cook 2 cups bulgur according to package directions. Toss the florets from 1 head of cauliflower with olive oil, salt, and pepper; roast for 30 minutes at 425°F (220°C) until golden brown. Add the cauliflower, 1 cup each chopped cucumber, mint, parsley, and green onion, 1/2 cup olive oil, and 1/4 cup each lemon juice and capers; toss to combine. Season to taste.

43. Bulgur with sun-dried tomatoes. Make the cauliflower bulgur (No. 42); add 1/2 cup each chopped sun-dried tomatoes, dill, and feta cheese and mix well.

44. Bulgur with raisins. Cook 1 1/2 cups bulgur according to package directions. Sauté the chopped onion in olive oil over medium heat until soft, 5 minutes. Add 1/2 cup each pine nuts and raisins; cook for 2 minutes. Toss the bulgur with 1/4 cup each chopped parsley, green olives, and 1 teaspoon orange zest. Season to taste.

45. Bulgur with figs. Make bulgur with raisins (No. 44), adding 1/2 a chopped head of fennel along with the onion; use cashews instead of pine nuts, and dried figs instead of raisins.


46. ​​Salad of mixed cereals with apples. Heat 6 cups frozen cooked grain mix according to package directions; let cool. Toss with 2 diced apples, 1 cup each candied walnuts, sliced ​​celery, and toasted prosciutto, and 3 tablespoons each white balsamic vinegar and olive oil; season to taste.


47. Assorted porridge with dates. Cook 2 cups of the grain mixture as directed on the package; sauté in butter over medium heat for 3 minutes. Stir in 1/2 cup each chopped dates and various herbs (such as dill, tarragon, and/or parsley); season to taste.

48. Gratin with cabbage and cereals. Prepare the Date Cereal Mix (No. 47); stir 3/4 cup sour cream into the still warm porridge. In a saucepan over high heat, sauté 8 cups shredded red cabbage and 1 sliced ​​onion in 110 g (4 oz) butter for 10 minutes. Add 1 1/2 teaspoons caraway seeds and season with salt and pepper. Stir in 1/2 cup each raisins and white wine; cook for 10 minutes. Transfer to a 9 x 13-inch (23 x 33 cm) baking dish; spoon the porridge on top. Bake at 400°F (200°C) for 35 minutes, until golden brown.

49. Tex-Mex Corn Chowder. Bring 6 cups chicken broth to a simmer. Stir in 1 1/2 cups cornmeal and 1 teaspoon salt. Cover; simmer over low heat, stirring occasionally, for 20 minutes. Stir in 2 cups shredded Pepper Jack cheese and 2 tablespoons (30 g) butter. Sprinkle with 1 cup frozen fire-roasted corn (thawed) and 1 cup black-eyed beans mixed with 1/3 cup each chopped green chiles and scallions.


50. Corn porridge with cheese and pimento pepper. Bring 6 cups water, 2 teaspoons each hot sauce, and salt to a boil. Reduce heat to a simmer; stir in 1 1/2 cups cornmeal. Cover and cook, stirring occasionally, until thickened, 15 minutes. Remove from heat; stir in 2 cups shredded Cheddar, 4 1/2 ounces cream cheese, 1 cup crushed pimento peppers, and 2 tablespoons (30 g) butter. Transfer to a greased 9-quart (2.8-quart) baking dish and top with 1 cup crushed saltine crackers mixed with 2 tablespoons melted butter; bake at 350°F (190°C) for 20 minutes, until golden. Top with chopped chives.





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