Rice & Grains

Rice & Grains by Kathy Kordalis offers you the opportunity to enjoy rice and other grains every day with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods.

A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain, or ‘wholegrain’, is made up of three elements: a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm.

The most familiar grain is perhaps rice. Types of rice include long-grain, short-grain, easy cook (par-boiled) and brown (wholegrain). But why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio, and Carnaroli (to name just a few) all have a unique texture and flavour and can be used in a myriad of interesting ways.

Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye, and Spelt.

Kathy’s recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes, and even extras for your pantry, such as homemade milks, grainy crispbreads, healthy condiments, and dressings.