Rice & Grains
2019 recipes found
Rice With Mushrooms (Arroz con Champiñones)
This recipe — adapted from “The New Spanish: Bites, Feasts and Drinks” by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York — offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Pickled Cocktail Onions
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk. Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
Grain-Mustard Jus
Dirty Horchata
Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day.
Ricotta Polpette in Tomato Sauce
This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.
Roasted Mushroom and Halloumi Grain Bowl
Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven. Its salty, chewy character is just one of the exciting bits about this grain bowl. Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and vegetables you like or need to use up. To easily enjoy the full range of textures in each bite, instead of simply piling each element on top of the grains, layer them as if you are building nachos. It’s a small tweak, but one that makes for an even more satisfying bowl of grains.
Leek, Turnip and Rice Soup
This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.
Locro de Gallina (Chicken Soup With Squash, Green Plantains and Yuca)
Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household. Originally made with varying combinations of squash, corn, beans and potatoes, locro has transformed regionally, with some even including ingredients like poached eggs and thinly shaved brisket. Inspired by versions found in Santa Cruz de la Sierra, Bolivia, this recipe starts with chicken broth seasoned with turmeric, paprika and annatto seeds, and uses squash, plantains and yuca, but feel free to use whatever vegetables you have in your fridge. Make sure to keep the pieces large so they don’t disintegrate into the soup as it simmers; cutting them with your spoon as you eat is part of the experience.
Kunun Gyada (Spiced Peanut Rice Porridge)
Short-grain rice imparts a subtle sweetness to this creamy, peanutty blend. Aromatic cinnamon, nutmeg, ginger and cloves — or any other warming spices — meld into the comforting porridge, which is often served at the beginning or end of the day as a means of filling the gap between meals in northern Nigeria. Serve hot or room temperature, with a dab of tamarind purée for a bit of acid and some granulated sugar, honey or dates for sweetness. Or, mix the porridge with kefir for a drinkable version (see Tips).
Beef and Broccoli
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ‘‘It’s diaspora food,’’ the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu’s mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.
Wild Rice and Mushroom Casserole
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Sri Lankan Dal With Coconut and Lime Kale
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
Farro and Cauliflower Parmesan
This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizzalike flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.
No-Frills Risotto
Chicken and Mushroom Juk With Scallion Sauce
Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.
Tamales de Rajas con Queso (Poblano and Cheese Tamales)
A plant-based breakfast or midday snack sold in the streets of Oaxaca, tamales de rajas y queso rival pork- and chicken-filled tamales in their appeal. Unlike their corn husk-wrapped northern cousins, these tamales feature charred banana leaves, which give them a roasted, almost vegetal flavor. The masa is then pressed on top before it’s filled, sauced and wrapped.
Pomegranate Baked Rice and Onions With Dill
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Gorditas de Flores de Jamaica (Spicy Hibiscus-Stuffed Gorditas)
Flor de jamaica is a type of hibiscus flower that is dried and often boiled with sugar and spices to make agua fresca, a sweet-tart beverage found across Mexico. In a savory main, the boiled flowers, which have an almost meaty, mushroomlike texture, are often pan-fried, seared or charred. But here, they’re stewed with dried chiles, cinnamon and sweet potato to make a saucy filling for a gordita — a thick corn patty that’s griddled, split and stuffed.
Smoked Bulgur and Pomegranate Salad
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Chiles Anchos Rellenos de Queso
Well known in Mexico and the United States, chiles rellenos are most often thought of as featuring charred, batter-fried and stuffed fresh poblanos, but dried chiles are also commonly used. Dried poblanos, called anchos, are similar in texture and flavor to dried apricots but with a smoky, slight spicy finish. Soft, pliable and mildly sweet, they can be stuffed without having to be charred and peeled.
Rice Pudding With Rose Water and Cardamom
Rice pudding is a common sight on buffets in Indian restaurants. If you’re looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.
Paella of the Sea
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out. Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
Mango and Sticky Rice Popsicles
These pops are ice-cold versions of mango sticky rice, a beloved Thai dessert. Glutinous rice (also called sweet rice or sticky rice) can be found in Asian markets, and it requires a special cooking method: Soak it overnight, then steam it. You can cook about 1/2 cup uncooked sticky rice to yield the 1 cup cooked rice needed for this recipe, or you can simply buy a side of cooked sticky rice from your local Thai restaurant. Don’t be tempted to use any other kind of rice here; sticky rice’s signature chew is a big part of this popsicle’s appeal.
Bibingka (Coconut Rice Cakes With Banana Leaves)
Bibingka is a cake made of rice flour, so it’s naturally gluten-free, chewy but tender throughout, with a soufflé-like fluffiness. It’s traditionally cooked in a clay pot over and under hot coals, a difficult setup to replicate; instead, I pour the batter into a cast-iron pan lined with banana leaves, which char as the cake bakes, infusing it with their scent. (You can cut the ribs off the leaves to make them more malleable.) Nearly halfway through baking, the cake is topped with salted duck egg, an ingredient available at Asian specialty groceries. If you can’t find it, the cake will be more forthrightly sweet, lacking that sly note of brine. As a final touch, if you have a kitchen torch available, char the edges of the banana leaves, so a little smokiness suffuses the delicate cake.