5 Modern Grain Dishes with Salmon, Chicken, or Lamb

We're featuring easy and versatile rice and grains—bulgur, quinoa, farro, and bulgur—plus tips on cooking, storing, and reheating them properly.


1 of 6

Dirty Rice-Style Barley

barley in the style of dirty rice

Photo by Johnny Miller

Photo by Johnny Miller

Makes 4

2 of 6

Basmati with Lamb Kebabs

lamb kebabs and basmati rice

Photo by Johnny Miller

Photo by Johnny Miller

Makes 4

3 of 6

Farro with Cauliflower and Hazelnut Gremolata

cauliflower hazelnut gremolata and farro

Photo by Johnny Miller

Photo by Johnny Miller

Makes 4

4 of 6

Quinoa Salad with Five-Spice Chicken

five-spice chicken and quinoa salad

Photo by Johnny Miller

Photo by Johnny Miller

The truth about grains
Quinoa is often used like a grain, but it is actually a seed and naturally gluten-free. The farro, bulgur and barley in these recipes all contain gluten, so if needed, swap in rice, gluten-free steel-cut oats or buckwheat (despite the name, it does not contain gluten).

Makes 4

5 of 6

Bulgur with Salmon and Carrot

salmon carrot and bulgur on plate

Photo by Johnny Miller

Photo by Johnny Miller

Makes 4

6 of 6

Cooking, Storing, and Reheating Grains & Rice

Grains.jpg

Cooking

  • Bring 1 cup quinoa and 2 cups water or broth to a boil, then simmer 12 to 15 min. Yields 3 cups.
  • Bring 1 cup farro and 2½ cups water or broth to a boil, then simmer 25 to 40 min. Yields 3 cups.
  • Bring 13/4 cups water or broth to a boil, then add 1 cup basmati rice and simmer 20 min. Yields 2 cups.
  • Bring 1 cup pearl barley and 3 cups water or broth to a boil, then simmer 45 to 60 min. Yields 3½ cups.

Courtesy Oldways Whole Grains Council. For more grains, visit wholegrainscouncil.org.

Storing

  • Store uncooked grains in airtight containers for up to 6 months in the pantry and up to 1 year in the freezer.
  • Store cooked grains in the fridge for up to 4 days. Or spread cooled cooked grains flat in a resealable bag and freeze for up to 2 months.

Reheating
Reheat cooked grains in the microwave, covered with a damp towel, or on the stovetop in a pot with 1 or 2 tbsp water. No need to thaw frozen grains—they can also be reheated directly in soups or sauces.