Rice & Grains

Our food editors especially liked the unusually soft and light texture of this oatmeal bread.

Packaged tabbouleh mixes, available at most supermarkets, are a good source of the fine bulgur recommended in this recipe, but don't use the accompanying seasoning pouch if one is included. Bulgur - wheat berries that have been steamed, dried, and then cracked - is also found in natural foods stores. Although this salad is wonderful with standard supermarket lentils and a coarser grind of bulgur, the French lentils and fine bulgur produce a delicate, more refined version.

Arroz Rojo In Mexico, this popular rice dish is usually made with vine-ripened tomatoes. For best results, use good-quality canned tomatoes or, in the summer, shop for tomatoes at a farmers' market if you don't grow your own. Simple grilled meats or tomato-sauced main dishes pair perfectly with red rice.

Begin this dish early in the day to allow the polenta to set.

Can be prepared in 45 minutes or less.

Cooking rhubarb to the right consistency is trickier than you might think — it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you’ll need to boil the rhubarb syrup to the "soft-ball stage." To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.

A quick and easy side dish that goes well with roast chicken, turkey or pork chops.

The twist here is that the praline is made with oats rather than nuts.

Active time: 10 min Start to finish: 50 min

Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.

These muffins have the comforting flavor of graham crackers, with just a hint of cinnamon and sugar.

Can be prepared in 45 minutes or less.

Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.

A versatile alternative to couscous, this is a summer starch that doesn't have to be served warm. If you have fresh or cooked leftover vegetables in the kitchen, toss them in to make a main-course salad. You can also play with the herbs to suit the dishes this will accompany.