Rice & Grains
2019 recipes found
Slow Cooker Creamy Kale With Fontina and Bread Crumbs
This recipe, made in a slow cooker or on the stovetop, is a rich, satisfying way to eat hearty winter greens, a dish especially suited to a holiday table. Crunchy, lemony panko lends a crucial counterpoint to the creamy braised kale. Use any variety of kale you like, though collards or mustard greens would also work well. Fontina melts beautifully and is a flavorful but relatively mild cheese, making it ideal here. The cream cheese adds tang while stabilizing the fontina and keeping it creamy even as it sits on the table for a long meal.
Slow Cooker Pork Tacos With Hoisin and Ginger
This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Gochujang Burger With Spicy Slaw
This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. Tangy and sweet rice vinegar cuts through the spicy richness of gochujang, and toasted sesame seed oil amps up the smokiness you get from the grill. The sauce does double duty in this recipe: It’s used to flavor the pork bulgogi-inspired patties, and it’s used as a dressing for the cucumber, sprout and carrot slaw. These burgers can also be made indoors in a large cast-iron or heavy skillet over medium-high heat.
Slow-Cooker Steel-Cut Oats
This is a practically effortless way to have a hot breakfast ready to go the moment you wake up. The trick to cooking perfect steel-cut oats in the slow cooker is to make use of the auto-warm setting, which switches on when the set cook time is over. (The majority of modern slow cookers have this function, though some older ones may not.) Cooking the oatmeal on low for two hours, then on warm for up to six more ensures very creamy, risotto-like oats that have a pleasant chew. (You can also cook the oats on low for 4 hours, then immediately serve, but if you venture any longer than that, the oats may overcook.) Think of this as a whole-grain meal that you can take in any sweet or savory direction you like: Top with a pat of butter and a squeeze of honey, or a sprinkle of salt and a bit of hot sauce, or any of the topping suggestions below.
Easy Sheet-Pan Chicken
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.
Tofu and Green Beans With Chile Crisp
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
Maple Milk Bread
Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread — a type of soft, bouncy white bread made with, yes, milk — is an homage to the Korean American community along the city’s Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong — a cooked paste of flour and milk — that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in “Korean American: Food That Tastes Like Home,” by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings. (Watch the video of Eric Kim making maple milk bread here.)
Updated No-Knead Bread
This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey’s recipe, this one does not require handling a hot Dutch oven. You’ll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn’t need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see this article on no-knead bread for full details. For a loaf of bread with significantly improved hole structure and flavor compared with this no-knead version, and without much extra work, take a look at our low-knead bread recipe.
Coconut Rice With Shrimp and Corn
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Spaghetti With Zucchini, Parsley Pesto and Bottarga
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It’s available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Zucchini Tian With Curried Bread Crumbs
Quinoa With Corn and Zucchini
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it’s a good source of manganese, magnesium, phosphorus and copper. It’s also a good source of protein.
Spicy Sweet Potato and Cheddar Croquettes
Sweet potatoes and cheese are flavored with cumin, smoked paprika, black pepper and cayenne for warmth, smokiness and a little bit of a kick. Once these croquettes are breaded and deep fried, a crisp crust delicately encapsulates the soft and gooey mixture within. They are very straightforward to prepare, but the process makes them a labor of love, perfect for entertaining or simply showing off your kitchen prowess.
Stephanie L. Tyson’s Sweet Potato Cornbread
Stephanie L. Tyson, the chef at a Winston-Salem, N.C., restaurant called Sweet Potatoes, likes to blend one Southern staple into another: sweet potato cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
Sweet and Sour Eggplant With Garlic Chips
This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.
Sweet Potato Cinnamon Swirl Bread
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Thieboudienne
Thieboudienne holds a special place within the cuisines of West Africa. This elegant one-pot rice masterpiece is often referred to as the national dish of Senegal, yet its presence and popularity extend beyond any national borders. Rof, an herb-heavy marinade, perfumes and seasons fish steaks; nokoss — a blend of onions, bell peppers, chiles and fresh tomatoes — thickens a rich tomato broth. The end result is one pot of tender vegetables and fish layered over fluffed broken rice. Your choice of vegetables can be flexible; cabbage, okra and cassava are traditional, but squash, pumpkin, cauliflower or eggplants will all make adequate substitutes. Use what’s in season and freshest. Serve this warm, family style from a large platter, garnished with xońe or xoñe, those bits of crunchy rice grains that, by proximity to the heat, stick to the bottom of the pot.
Spiced Seared Eggplant With Pearl Couscous
This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called “p’titim,” meaning flakes.
Sabich Bowls
The traditional Israeli sandwich known as sabich features fried eggplant that’s tucked into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce and sometimes shredded cabbage. This weeknight recipe turns the popular sandwich into a one-bowl meal that is prepared on a sheet pan. Eggplant and chickpeas are roasted side by side; the eggplant becomes tender and creamy while the chickpeas turn golden and crispy. Canned chickpeas do double duty: Some are a part of the roast, while the remaining beans transform into a luscious, garlicky tahini sauce. The eggplant mixture is served on top of rice in this recipe, but all sorts of grains would work, including bulgur, farro and quinoa.
Bacon, Egg and Cheese Fried Rice
Bacon, egg and cheese sandwiches and fried rice are each beloved for their simplicity and affordability, but also because they deliver great comfort and satisfaction. They typically offer a combination of salty meat, creamy eggs and a carb in the form of bread or rice, but each dish is infinitely adaptable. In this playful weeknight meal, the two come together. Rendered bacon fat is used to cook the dish’s components, infusing the vegetables and rice with smokiness. Eggs are beaten with nutty grated Parmesan to create rich, fluffy scrambled eggs that add an extra layer of savoriness to the dish. Any type of leftover rice will work, as would other leftover grains like farro or barley.
Spring Barley Soup
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Polenta With Asparagus, Peas and Mint
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you’re short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Pork-Cabbage Casserole
This hearty skillet meal is filled with layers of buttery, caramelized cabbage sandwiching a filling of herby pork and rice. A garlicky yogurt sauce, plus plenty of lemon juice and zest, keeps the dish bright and tangy, and the soft cabbage makes it especially warming on a cold winter day. This reheats perfectly, so make it ahead if you like (up to three days, store it in the fridge), then heat it up in a 350-degree oven until steaming.