Rice & Grains

My grandmother Catherene used to make a version of these when I was a child. I still remember waiting in the kitchen for them to set, barely able to contain myself as their tempting aroma wafted through the house.

A hearty, chewy classic! Pack these in your kids’ lunch for a snack, or serve them after school with a big chilled glass of rice milk for dunking!

I don’t know what to call these, other than perfect. But don’t thank me, thank the advent of gluten-free oats. Hurray for oats! This is my favorite cookie.

This simple quick bread is one of my favorites. It’s wholesome and subtly sweet. Whole-grain amaranth has a nutty flavor, adds great texture, and is packed with protein and fiber.

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.

These offbeat little griddle biscuits pair well with bean soups, purees, and soups that feature root vegetables.

Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.

This moist cornbread is an ideal companion to bean soups and chilis.

I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.

I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.

You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.