Rice & Grains
2019 recipes found
Tuscan Farro Soup
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Cornbread for Stuffing
Chicken Larb
Chicken Laab
Ginger Cucumber Salad With Scallops
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Huevos Rancheros in Tortilla Cups
Stuffed Peppers With Paprika and Sour Cream
Cheddar-Colby Macaroni and Cheese
Easy Chicken and Rice
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Polenta With Bay Leaves
Easy Shrimp Pad Thai
Pierre Franey’s Cornbread
Quick-Cooking Polenta
Low Country Hush Puppies
Jacques Pepin’s Polenta
Microwave Paella
Wild Rice and Pecan Salad With Grilled Venison Sausage
Bowl of the Wife of Kit Carson
Brown Rice and Onion Pilaf
Risotto With Asparagus And Prosciutto
Ken Hom's Shrimp With Cashew Nuts
Firm Polenta
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. "Only a devoted mother will do this," says mine.
Rice With Anise Flavoring