Gathers the grain- and starch-based dishes of European culinary traditions, including Italian risotto and polenta, Spanish paella, and Central European dumplings and potato dishes, spanning rice, cornmeal, wheat and potato as the region's principal starch staples. The grouping reflects how the cuisine itself treats its staple starch, whether eaten plain as an accompaniment or built into a fuller one-pot dish, rather than sorting dishes by the protein or vegetable served alongside them.
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Primary Cooking MethodSourced to the subject's own accountcooked as a staple grain, typically boiled or steamed 1 European Grain and Starch Dishes
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1. Rice (staple grain, Wikipedia)
WikipediaRice, lead section, staple grain preparation (group)Quote, Rice, lead section, staple grain preparation (group)
Rice is a cereal grain and, in its domesticated form, is the staple food of over half of the world's population, particularly in Africa and Asia.
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