Grains

RICE

Rice Salad

recipe on page 85

Heirloom and hybrid varieties like Charleston Gold rice and Carolina Gold rice are reviving the South’s once booming rice-farming industry.

CORNMEAL

Whoopie Pies

recipe on page 86

Processed into a texture finer than grits, stone-ground cornmeal is also made by grinding dried corn kernels between the large stones of a gristmill.

FARRO

Farro “Oatmeal”

recipe on page 85

Farro is the berry of emmer or einkorn varieties of wheat. It can be found under either name or referred to as farro piccolo.

SORGHUM

Risotto & Steak

recipe on page 86

The sweet and sticky Sorghum syrup Southerners love is actually derived from a pearl-like grain. The whole grains can be cooked and used like rice.

GRITS

Casserole

recipe on page 85

The best grits are stone-ground, which