A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.

A colorful grain blend inspired by a recent trip to Japan. It features equal parts brown rice, red rice, and millet, plus some quinoa and amaranth.

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

A vegetarian gumbo recipe taught to me by my friend and neighbor Kim. A rich and delicious gumbo served over rice, and just before serving, eggs are poached in the simmering gravy.

A simple, single pot mixed grain recipe inspired by a reader email from a grandmother of four - rice, oats, barley, and millet.

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.

Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.

A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.

My favorite coconut rice recipe - rich, fragrant, and just sticky enough.