How to Make Every Grain Bowl Delicious

A grain bowl is a sensible choice. Topped with produce and protein, it’s flexible, cost-effective, healthful, responsible. But just because you think you “should” eat one (or any food!) doesn’t mean you’ll want to (or will!) eat it.

These seven tricks bring soul and excitement, flavor and texture, so your bowl will be every bit as practical and nourishing — but with more heart. (By the way, these upgrades also apply to grain salads and seeds that behave like grains, such as quinoa. You’ll see links for both below.)

1. Cook the grains like pasta

One way to cook grains involves a precise ratio of water and definitely not peeking to see if they’re done. But cooking them like pasta is far more easygoing. Not only does this simple technique work for any grains in any quantity, but it also protects against clumping.

Add the grains to a pot of salted, boiling water, then reduce heat to simmer until they’re tender and chewy (like al dente pasta). Drain the excess water through a sieve, rinse quickly to remove any extra starch and shake dry — then make grain bowls on repeat.

Need a recipe to start? Easy Cooked Grains

2. Dress the grains while they’re still warm

You may think whole grains are tough, bland or dry, but dressing them while they’re still warm can prevent all three issues. It’s the same thinking behind finishing cooking pasta in its sauce. The warm grains slurp up the dressing, becoming tender and well seasoned. So once the grains are cooked and shaken dry, add some of the dressing to the grains and stir to coat (save extra dressing for topping the grain bowl).

Need some recipes to start? Farro Salad With Smoked Trout and Kale | Lemony Farro Pasta Salad With Goat Cheese and Mint | Niçoise Grain Bowls

3. Pick a punchy dressing

A confident dressing brings together elements — much like a gregarious grandparent squeezing all the grandkids into one big hug — while a dainty, delicate dressing might get lost on whole grains, which are nuttier and earthier than white rice. Go for something bold: perhaps a sauce with caramelized onions, nutritional yeast, habanero or chile crisp.

Need some recipes to start? Sweet Chile Grain Bowl With Tofu | Farro and Lentils With Jammy Onions | Roasted Broccoli Grain Bowls With Nooch Dressing

4. Use fewer grains

Grains are only the foundation, not the focus, of a grain bowl — bit of a misleading name, huh? Start your bowl with a thin layer of grains (about one cup per serving), then top it exuberantly with fruits and vegetables, sauces and garnishes. Too many grains will make your bowl feel hefty and dense. Just enough and your bowl will bounce between flavors, textures and temperatures.

Need some recipes to start? Quinoa Salad With Corn and Basil | Tomato and Bulgur Salad With Herbs | Quinoa and Broccoli Spoon Salad

5. Add something creamy and rich

Between the sturdy greens, crunchy raw vegetables, toasted nuts and the grains themselves, grain bowls can start to feel like a jaw workout. Build in a break from the intense chewing by incorporating a creamy, soft, rich element. Avocado, soft cheese, soft-boiled eggs and yogurt are all great options, as are creamy dressings like ranch or a tahini dressing.

Need some recipes to start? Warm Roasted Carrot and Barley Salad | Herby Farro Salad With Stone Fruit and Burrata | Toasted Millet Salad With Cucumber, Avocado and Lemon

6. Add a browned, toasty element

Think about the difference between a boiled broccoli floret versus a roasted one: One has an edge of caramelization and char. The other, simply, does not. So to save boiled grains from feeling too one-note, include a browned and toasty element in the grain bowl. Roasted vegetables (like fennel, squash, beloved broccoli), toasted nuts, seared mushrooms or a grilled protein all add that deeper, savory note.

Need some recipes to start? Roasted Fennel and Farro Salad | Radicchio Salad With Crunchy Shiitake Mushrooms and Barley | Roasted Mushroom and Broccoli Grain Bowls

7. Add a pop of sweetness

Adding a bit of sweetness — with vegetables like corn or roasted squash, fresh or dried fruits like apples or raisins or a drizzle of honey or maple — feels like a little surprise. The pop of something sweet turns your grain bowl into a treasure chest you’ll want to dig into again and again, hunting for another treat.

Need some recipes to start? Gochujang Tofu, Squash and Brussels Sprouts Bowls | Millet With Corn, Mango and Shrimp | Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini