Rice & Grains
2019 recipes found
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Schmaltz Krispies Treats
Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.
Marsala Chicken Meatballs
Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness.
Chicken Casserole With Mushrooms and Spinach
This casserole is chock full of delicious veggies with a homemade creamy base. Parmesan is mixed throughout the casserole and also melted on top, giving this dish some flair that’s more akin to a creamy risotto. Instead of relying on a condensed soup, this recipe makes a simple cream sauce: Flour is sprinkled on the cooked mushrooms and onions then heavy cream and chicken stock are whisked in just before the Parmesan is folded in. Be sure to season each layer of the casserole — from the spinach to chicken. For a shortcut, the meat from a rotisserie chicken works great here.
Mayo Corn Fried Rice
This fried rice tastes and smells like movie-theater popcorn and is a celebration of summer corn. Fried rice without oil is not only possible, it’s delicious. In this recipe, a smidge of mayonnaise stirred into cold, day-old white rice results in separate grains. When fried, this lubricated rice toasts and browns beautifully with zero oil splatter and not using oil lets the corn shine. What you’re left with is pure-tasting fried rice, where the rice and vegetables are the stars, not the cooking fat. This smart trick comes from the chef Brendan Liew, as documented in his cookbooks “Konbini” and “Tokyo Up Late” (Smith Street Books, 2024 and 2022).
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
Pressure Cooker Chicken Pulao by Neel Kajale
Neel Kajale, chef de cuisine at Dhamaka, shares his go-to recipe for a quick and flavorful weeknight meal. Adaptable to any pressure cooker, it yields tender chicken and fragrant rice in under 30 minutes.
Milk Bread Pull-Apart Rolls
Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness. Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer. (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries. The dough, with the addition of tangzhong, is supple and easy to work with. You can shape the rolls into balls or, for a little flair, twist them into knots. Use a round 9-inch cake pan, or similar pan, to bake the bread.
Herby Farro Salad With Stone Fruit and Burrata
Grain salads always hold up well, so they’re perfect for picnics, potlucks and making ahead for lunch the next day. This one stars chewy farro, enhanced with red onion, arugula and slices of ripe stone fruit, whatever kind you have (red plums are especially pretty added to the mix). The tangy grains are then spooned around a ball of burrata, which adds a mild, creamy contrast. Serve this as a meatless main course or a hearty, colorful side dish.
One-Pot Chicken and Rice With Caramelized Lemon
This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch.
Idli (Fermented Rice Cake)
Fluffy, tender and slightly tangy, idli is a South Indian breakfast staple. The wild fermentation of idli rice, along with urad dal and fenugreek seeds, makes for nutrient-rich and protein-packed steamed rice cakes. The addition of poha (flattened rice flakes) ensures that the idlis turn out soft and fluffy. Use an Indian wet grinder or a blender to grind the ingredients, along with their yeast-rich soaking water, into a thick paste. For the right texture and requisite tangy flavor, the batter needs up to 24 hours to ferment. (In colder climates, you might need to soak the ingredients longer; in the hotter ones, you might need less time to ferment.) The fermented batter will keep, covered, in the fridge for up to 5 days, so you can whip up idlis as you like. To steam the rice cakes, you’ll need an idli stand. (They’re available at Indian markets and online, as are the ingredients.) Serve idlis with coconut chutney and sambar, or any chutneys you like, such as mango-tamarind, cranberry or cilantro-date, for a satisfying and energizing breakfast or lunch.
Upma (Spiced Semolina With Cashews and Chiles)
Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. Cashew nuts or peanuts lend a happy crunch, and the chiles wake everything up with a touch of heat. You can also add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. The water-to-semolina ratio ensures the upma is fluffy and light rather than mushy like oatmeal. Serve bowls of fragrant, belly-warming upma with a squeeze of lemon, extra sugar and coconut chutney for a satisfying breakfast or anytime snack.
Smoky Jollof Rice
It’s hard to think of a more iconic West African dish than jollof rice, the red-tinged rice dish with depth, thanks to aromatics and spices that meld into a comforting tomato base. “Jollof is really a one-pot meal that is very adaptable,” says chef Isaiah Screetch, who adapted this recipe that plays with, but honors the Nigerian version of the dish, with plenty of heat from habanero and serrano chiles. Fit to feed a crowd, it makes a perfect base for skewers of grilled suya or a braised entree like Jamaican oxtail stew, partnered with a side of fried plantains.
Avocado Hand Rolls
A fresh pot of perfectly steamed white rice is always a good place to start any meal. Though you could use leftover rice for this recipe, there is no greater comfort than just-cooked rice, especially when it’s seasoned like sushi rice with salt, sugar and acid. Build a meal around that pot: Sushi rice tastes great when stuffed into sheets of roasted seaweed with rich, creamy avocado. You can also tuck sliced cucumber, imitation crab sticks or sushi-grade raw fish into these rolls. If you have an extra 10 seconds, don’t hesitate to whip up the spicy soy sauce and lime juice dipping sauce (see Tip).
Toasted Garlic Rice
This potent garlic rice recipe is for anybody who believes that there is no such thing as too much garlic. Finely chopped garlic toasts in butter, infusing it with its intoxicating aroma and flavor. The rice is also topped with store-bought fried garlic — in an ideal world, you would use a variety, ranging from thick fried slices to finely chopped bits and feathery pieces, but any crispy, store-bought fried garlic will do. The different kinds — and shapes, and sizes — bring a variety of crunch and a range of garlic flavors to the already intensely garlicky rice. Loudly garlicky, this dish is great alongside any saucy mains, or as a side for grilled meat or fish.
Chicken Adobo
Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices (and sometimes a coconut milk). It is a technique that has been used by Filipinos long before colonization, and variations abound by region, household and personal taste. This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer (see Tip). Cane vinegar, available at specialty markets and online, is used here for its mild flavor, but you may also use white, cider or rice vinegar. The signature, irresistible tang from the vinegar may be balanced with sugar to taste. Serve with rice, generously spooning the zippy sauce on top.
Tomato and Peach Salad With Berkoukes
This refreshing summer salad of tomatoes, peaches and olives nestled in arugula, mint, cilantro and parsley comes together in less than 30 minutes and gets its sweet tang from a simple honey-vinegar dressing. While almonds provide crunch, it’s the berkoukes that bring that fun, chewy textural surprise. Also known as berkoukech or m’hamsa, it is a traditional North African ingredient particularly popular in Morocco and Algeria that consists of small, round pellets similar to large couscous pearls or tiny pasta balls. Typically made from semolina flour and water, the spheres are dried and then sometimes steamed before use; here they’re quickly toasted in oil, boiled and cooled. Though they’re traditionally added to fragrant stews and soups, this recipe showcases their versatility. The light, satisfying texture of berkoukes perfectly complements the fresh, juicy fruits and peppery arugula, creating an eclectic dish that is great on its own or as an accompaniment to grilled chicken, shrimp or fish. If berkoukes is not available at your local markets or conveniently online, swap in pearl couscous.
West Indian Kedgeree (Coconut Curry Rice With Cod)
Rice plumped in spiced coconut milk, delicate steamed cod and fudgy egg yolks unite in this tropical take on kedgeree. A British derivative of South Asia’s ever popular khichdi, kedgeree keeps the golden spiced rice and swaps lentils for fish in a dish that’s one of many culinary byproducts of England’s former colonization of India. This interpretation begs for yet another leap across the ocean to the West Indies, where coconuts, scallions and curry abound. Traditionally, kedgeree calls for smoked haddock, but fresh cod is milder and requires less preparation, saving cleanup time. Salting the cod ahead of time lightly cures it, enhancing flavor and texture and giving a nod to salt cod, a popular ingredient in the West Indies.
Miso Shrimp and Corn Couscous Salad
A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn. While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with an herby green salad or grilled broccoli.
Pearl Couscous Salad With Shrimp and Feta
Bright lemon, mint and cilantro offset creamy feta and sweet corn in this crisp and crunchy salad. Pearl couscous, also known as Israeli couscous, is made of small pearls of chewy pasta that are a great base for so many flavors. Make sure to thoroughly drain the couscous after cooking to avoid a soggy salad. Sautéed shrimp make this into a meal, but feel free to add chopped chicken or your protein of choice.
Bánh Bò Nướng (Honeycomb Cake)
Known in English as honeycomb cake for its interior pattern of holes stretched long like yawns, bánh bò nướng is tinted jade from pandan paste, which flavors the coconut milk batter. Glossy green pandan leaves, from which the paste is extracted, impart a scent that hovers like jasmine and vanilla with a grounding of soft herbs and toasted rice. The mix of tapioca starch and rice flour yields a texture that’s stretchy, sticky and soft. Hannah Pham’s take on this Vietnamese classic includes a crisp outer crust. She uses a Bundt pan so there’s more of the browned shell in each bite and, to make the exterior even more caramelized, cut down on the amount of butter brushed over the heated pan. For a foolproof cake, she calls for double-acting baking powder, avoids over whisking the eggs and passes the batter through a sieve.
Tomato and Farro Salad With Arugula
This fresh, summery salad comes together quickly and holds well, making it perfect for a picnic at the beach or a backyard barbecue. Sun-dried tomatoes add a punch of concentrated, tangy tomato flavor alongside bright and sweet cherry tomatoes. Peppery arugula serves as the base here, but you could certainly substitute any other soft green or lettuce. The grain is just as adaptable: Try quinoa, pearled barley or smoky freekeh if farro isn’t available.
Sticky Miso Salmon Bowl
Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.