Rice & Grains
2019 recipes found
Saltie's Focaccia
Wild Pilaf with Lemony Spruce Tips and Pine Nuts
The wild in this recipe isnt from wild rice, its comes from the lemony spruce tips, that pair beautifully with toasted nuts, such as pine nuts or pistachios. They add flavor and sparkle to your basic side dish. Adapted from Chef Mads Refslund, co-founder of NOMA.
Raw Buckwheat & Turmeric Porridge
This is a super easy, healthy and quick breakfast. Soaked buckwheat, banana and a little turmeric is blended to creaminess and topped with whatever goodies you desire. It is great made ahead, and can be packed into a jar to take with you on the go. Not only is it incredibly filling, the turmeric and black pepper provide a boost to your immune system - as well as a gourgeous golden hue!
Ramps on Toast with Poached Egg and Ajvar
When I opened up Bon Appetit's April issue and saw a beautiful, open-faced sandwich of sauteed ramps and a poached egg, I had to recreate my own version. This recipe is based on the BA sandwich but with key modifications -- namely, the addition of Serbian "ajvar." Ajvar is my absolute favorite condiment of all time and its smoky, sweet quality plays well with the charred ramps and the luxurious egg yolk of a perfectly poached egg. If you can't find ajvar, substitute goat cheese, harissa, tapenade, salsa, or other condiment of choice. Either way, try this while ramps are still available.
homemade spinach egg pasta noodles (green pasta)
"fatta in casa" homemade pasta infused with spinach for my spinach, eggplant and zucchini lasagna dish.
Homemade Flour Tortillas
In this recipe, handmade flour tortillas are made with a surprising tip that enables you to shape the tortilla with ease using a traditional tortilla press.
Isreali couscous with mushrooms and scallions
The contrast of the bright scallions and rich, inviting mushrooms stuck with me and my Israeli couscous recipe is now a standby for healthy, simple weeknight dinners.
Italian Easter Cake-Porridge
As a Jew, I've never celebrated Easter, but when I saw the Food52 recipe for Pastiera Napoletana (http://food52.com/recipes/27744-pastiera-napoletana-neapolitan-wheatberry-and-ricotta-easter-cake) I was intrigued. I'm not much of a cake-eater, but I AM a porridge eater, and the wheat berry portion of this multi-step recipe screamed breakfast to me. This is my adaptation.
Loaded Quinoa Salad with Lemon Scallion Dressing
We make this recipe at our cafe. Gluten free, hearty, healthy and filling- it's all we want to eat on a beautiful spring day. You won't miss the meat in this vegan recipe. The lemon scallion dressing is zingy and bright- and a perfect springtime compliment to this hearty salad.
Turmeric Oatmeal
Try this turmeric oatmeal recipe, since turmeric is known for being an amazing anti-inflammatory and for stimulating the complete digestion of proteins.
Bulgur Wheat For Breakfast
This Bulgur Wheat For Breakfast recipe came about one morning when I was out of my usual ingredients but I had some bulgur waiting to be used up on the shelf.
Quinoa Salad With Roasted Carrots and Frizzled Leeks
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across – it comes in shades of tan (called white), rusty red and brownish black. Just don’t mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don’t have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don’t add the arugula until the last minute to keep it as fresh and crisp as possible.
Raspberry Coconut Quinoa Breakfast Bowl
A perfect way to start the day! It's healthy and delicious and will keep you going.
Homemade Vegan Pasta
No more of that boxed stuff for you! Try this homemade vegan pasta recipe with all purpose flour, salt, and an egg equivalent or Ener-G egg replacer with water.
Roasted Rice Cakes with Scallion Oil
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.
Bulgur and Chickpea Salad With Roasted Artichokes
Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I’ll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.
Barley and Herb Salad With Roasted Asparagus
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it. I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
15 Minute Chickpeas Over Rice
Inspired by dying street food of Turkey. This chickpeas over rice recipe is sold from -once ubiquitous- mobile food carts. I use brown rice rather than Jasmine.
Easy Whole Wheat Bread
After years of experimenting with bread recipes that weren't quite right, I have combined what I've learned in this easy whole wheat recipe. I bake this loaf every Sunday and it consistently comes out great. Also works great with added herbs and spices like lavender, rosemary, or cinnamon.
Ten Minute Spring Rolls
The actual prep time for these delicious spring rolls depends upon your choice of veggies, but when time is of the essence, ten minutes is enough. Cabbage, lettuce, avocado, tofu and sprouts are your speediest options. Carrots, peppers, cukes and herbs take a bit longer, but not much. The rest is a snap; just dip the spring roll wrapper in water for a few seconds as it softens like magic and you’re ready to fill and roll.
Dan Leader's 4-Hour Baguette
This baguette recipe is the push you need to start baking your own bread. It will only take you 4 hours and it will rival your favorite bakery's french bread.
Baci di Dama (Chocolate-Filled Hazelnut Cookies)
There is really only one way to make a Baci di Dama recipe, if you're going the traditional way and you want melt in the mouth results (and you should).
Tahini Toast
It's like peanut butter toast...but tahini-er! This is one of my favorite super speedy breakfast or snack recipes. I got the idea from Jess, of Sweet Amandine.
Moffles!
For this moffles recipe, the waffle iron transforms the texture of the hard, dense mochi block so that the outside is crispy crackly, while the inside is soft.