5 Ingredients or Fewer

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

The simplicity of this recipe highlights the aroma and flavor of specialty brown rice. If you don’t want to search for one of these more exotic types of rice, longgrain brown rice will do. This tasty side dish can enhance many meals.

The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Risotto is a classic Italian dish made of Arborio rice, a starchy, short-grain variety that cooks to a creamy consistency. Most well-stocked supermarkets carry it, either near other rice products or with specialty grains.

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Simple yet gently assertive, serve this with bean dishes and vegetable curries.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

A lively accompaniment to simple bean dishes or tortilla specialties.

Frozen chopped spinach dresses up plain brown rice with little extra effort.

When you’re serving cooked brown rice as a side dish or as a bed of grain for beans or vegetables, here’s a way to give it a little extra flavor.

This basic macaroni and cheese is on the rich side (it just doesn’t work with reduced-fat cheese), but it is so comforting. Even if you don’t have kids, you can make this when you’re in the mood for “nursery food.”

This simply flavored noodle dish is good served with Asian-style tofu dishes. See the menu suggested on page 135 with Sweet and Savory Sautéed or Baked Tofu as well as the one given here. If you can’t find Asian noodles, substitute linguine.

This chapter ends with two child-friendly recipes, hence the smaller portions. If you think your kids would share some with their parents, you can increase the proportions of the recipes.

This nearly-instant dish is fun to eat with chopsticks. In China and Japan, long noodles in broth are “slurped” (yes, this is considered proper table manners); then, the broth is eaten with a spoon. Look for Japanese-style frozen vegetables where other frozen vegetable medleys are shelved in well-stocked supermarkets.

Gnocchi are hearty dumplings made with potato flour and semolina. You’ll find them in the frozen foods section of most any supermarket, shelved near ravioli and other frozen pastas. Have the spinach or chard washed and chopped before starting so this dish can come together quickly.

This quick and colorful pasta dish will give you a summery feeling any time of year.

Use hearty pasta from the frozen foods section for this filling dish. All you need to complete this meal is a bountiful salad and some fresh bread. If you’d like, add a steamed green vegetable as well.

Pasta isn’t customarily seasoned with curry, but I’ve long enjoyed this combination.