Rice & Grains
2019 recipes found
Nosh O'clock Wafers
We are serious Friday night cocktail people who celebrate the martini and bloody mary with vigor! This dish, served with bacon, came to me after a few of those favored drinks. It was an immediate hit! We now serve them every time there are stiff drinks to be had. I love sophisticated, painful recipes; it’s a way of life for me. But, soooooooometimes… simple food is just damn good.
Flapjacks
Rice Pudding With Golden Raisins
Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Add the raisins at the end so they don’t get too mushy as the pudding cooks.
Indian porridge
Indian porridge. Healthy, nourishing make ahead breakfast. Pinch of turmeric goves it a vibrant color and helps your body fight diseases.
No Knead Country Loaf
I’ve always cherished the dear notion of forming an intimate relationship with wild yeast lassoed from thin air with water and flour, but more often than not when faced with the prospect of a multi-day process and feeding schedule, I end up running out to the store instead. While it’s no indignity to pay a baker for your bread, I still prefer being able to conjure sustenance from, seemingly, pennies and dust at home. The ever popular “no knead” method now allows me the satisfaction of more often than not baking my own bread, but it’s low maintenance enough that I can actually, in real reality, integrate it into my weekly routine. If traditional artisan methods are like having a dog, this "no knead" method from Jim Lahey's book "My Bread" is more like having a cat. Just leave it alone and let it do its thing. This recipe is now my reliable go to when I haven’t time for a “project” but want bread. Which is mostly always. Even better you can make it your own by folding in almost anything right at the beginning when mixing the basic ingredients: nuts, fruit, spices, olives, cheese, roasted garlic, or herbs. Make it your own. A ribollita with olive bread is a natural, and pain perdu made with spiced cranberry & walnut bread is heavenly. Note: All purpose flour will work in a pinch here.
Gluten Free Millet Porridge
This gluten free millet porridge recipe is full of protein and good fat. To make my porridge extra healthy I usually add chia seeds to keep it sticky and moist.
Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!
Overnight Breakfast: Barley Porridge
A hot breakfast is one of life's luxuries, but rarely do we take the time on a busy morning to make anything that requires heat. This porridge is the perfect answer, because all it requires is that you turn to oven on to a low temperature, stir a few things in a casserole dish, and go to bed. You wake up to a delicious fragrant breakfast that will have you smiling all day. What's not to love? And even better - if you have a pile of overnight guests to feed for breakfast and you don't feel like cooking - you won't have to. Double the recipe, shove it in the oven the night before and it will be ready to go when you all wake up.
Mint Pea Barley Risotto With Oyster Mushroom, Leeks And Roasted Asparagus
I used three color Asparagus for this recipe!
Shir Berenj - Persian Rice Pudding
Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food. You can build on this recipe for your own twist on the classic flavor.
Salted Toffee & Brown Butter Crispy Treats
The extra butter is this buttery toffee rice krispie recipe keeps them soft and easy to press into the pan, and did I mention that the butter is browned?
Basic Polenta
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
Minimalist No-knead Sourdough Baguettes (2-3 days)
PLEASE SEE MY OTHER RECIPE FOR "DAILY PERPETUAL" BAGUETTES.
The Ultimate Dosa Recipe
It is impossible not to smile when you are about to break off a piece of crispy, savory, crepe-thin bliss. My mom is undoubtedly the best Dosa recipe maker.
Pizza Piccante
Our latest pizza is a fabulous recipe creation that I like to call Pizza Piccante. I encourage you to try it! Piccante, in Italian, means spicy, hot or piquant.
Scotch Broth with Kale
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse. It’s a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!
Lamb Curry With Basmati Rice
This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
5 Minute Amaranth Popcorn
This recipe creates a unique and fun take on popcorn. With amaranth, you will find your favorite snack is more nutty and healthy. The kids love it, too!
Taiwanese Turnip Cake
I've seen the 2 generations of women in my house making turnip cake with their eyes closed, as I, myself, now living abroad, often miss my mom's turnip cake- steamed, sliced and pan fried until crispy on the exterior and bursting of daikon deliciousness in the middle. This recipe focuses on the shredded daikon, so try to buy fresh daikon: no additional cornstarch needed, nor chinese sausage, shiitake mushrooms etc. The secret? Letting the mixture sit overnight. Can be kept in the fridge up to 4 days.
Maple Cinnamon Toast
The idea to melt the butter and then stir in the maple syrup and cinnamon was given to me by Kristen Miglore -- I may never make cinnamon toast any other way.
Belgian Rice Pie
A typical Belgian desert. Belgians families and friends love to get together on Sunday afternoon to eat pies of all kinds and this is one of them. I usually make the pie crust myself as well.
Risotto Next Day Leftovers
I've never been good with risotto but found a trick recipe today: taking last night's al dente leftovers and reheating to a perfect texture and crunch.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
