You know you’re supposed to be ditching refined flour and embracing whole grains, so why not make it easy on yourself and follow along with Ann Taylor Pittman, the James Beard Award–winning executive editor of Cooking Light? Her new cookbook is a treasure trove of whole and ancient grain preparations, from the familiar to the exotic. Take a peek into the wide world of these nutrient- and fiber-packed ingredients and turn over a healthy new leaf. 

Traditional arancini are made with rice that’s combined with cheese and other fillings, then breaded and fried. This version uses millet that’s cooked in extra water so that it’s soft and sticky, and combined with two kinds of cheese and buttery, garlicky wilted spinach. You can cook the croquettes ahead and refrigerate until shortly before serving; warm them in a 350°F oven for 15 minutes or until thoroughly heated.

Change it up: If you don’t have millet on hand, you can make the croquettes with 3 cups cooked brown rice. If possible, overcook the rice a bit so that it’s soft and slightly sticky.

Reprinted with permission from Everyday Whole Grains