Rice & Grains
2019 recipes found
Rice With Sweet Peppers and Ham
Spicy Oven-Fried Rice With Gochujang and Fried Eggs
This crunchy, tasty, not-really-fried rice gets a big umami punch from gochujang, the fermented Korean red-pepper paste that’s worth keeping in your fridge to perk up all sorts of dishes. As with any fried rice, you can add raw or cooked vegetables according to what you have on hand (though you’ll want to add cooked vegetables a little later in the cooking process). If you don’t have brussels sprouts, you could use any type of cabbage. Broccoli or cauliflower would be great substitutes for broccolini, and butternut squash can replace the carrots. The fried egg on top makes it feel like a more substantial meal, but you can leave it out for a lighter dinner. If you are a vegetarian, leave out the sausage, or add some smoked tofu. The dish is endlessly customizable.
Sinigang (Tamarind Broth With Pork and Vegetables)
This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.
Kohlrabi Home Fries
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
Arroz Gordo
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.
Quick-Pickled Vegetables
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.
Apple Strudel
Chili-Flavored Rice
Bavarian-Style Soft Pretzels
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What’s that worth? A lot.
Beef Barley Soup With Lemon
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don’t add it until serving time.
Stewed Chicken and Rice
This dish is rich and clean, but still lively and interesting — all things to all tastes — in one single pot. We brown and then braise the chicken, toast and grind the rice before steaming, “chicharron” the skin, parbake the meatballs, julienne the lemon peel, thinly slice the shallots and, at the very end, soften tender spinach in the hot broth. It’s deeply satisfying, the workhorse of family meals.
Pinakbet (Vegetables Stewed in Fermented Shrimp Paste)
Filipino cooking embraces salt — perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.
Rice and Beans (Riz et Pois)
Cheater’s Pickles
This recipe was developed by accident when Dora Charles was working on her book, “A Real Southern Cook: In Her Savannah Kitchen.” The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
Basic Meatloaf
Vegetable Risotto
Dried mushrooms are reconstituted in hot water. Lettuce and fennel are sweated down in some hot butter in a big, heavy-bottomed pot, then set aside. Onion takes their place, followed by short-grained arborio rice, followed by hot water. Then the cook stirs and stirs, performing the old dance of risotto. (I tried the dish using the stock left by the mushrooms but found it too muddy and dank.) The mushrooms, diced small, go into the pot along with some more water and stirring. Then, at the end, the lettuce and fennel, some Parmesan, a heavy dusting of nutmeg and whatever butter is left. The result is remarkable, particularly in the matter of the lettuce, a mineral thread of flavor above the soft forest floor of the rice.
Peppers Stuffed with Farro and Smoked Cheese
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.
Creole Rice
Farro Risotto With Sweet Corn and Tomatoes
Here’s a heartier, whole-grain alternative to traditional risotto that doesn’t require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.
Berry-Rose Crumble
If you’re wondering how to incorporate more antioxidant-rich foods into your diet, look no further. The perfume of rose water, which you can find in Middle Eastern markets, is irresistible here. Served with yogurt, this is one of my favorite breakfasts. The berries are quite juicy. If you want a thicker syrup, use corn starch or arrowroot.
Quinoa-Oat Crumble Topping
Lately I’ve been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can’t stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa — easy to do in a spice grinder — and gluten-free oats, which I ordered from Bob’s Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Farro Salad With Corn and Crispy Chickpeas
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.
Nasi Biryani
Because of its vibrant multiethnic population, Singapore is one of the few places where biryani — a dish with origins in the Indian subcontinent — is regularly eaten for Lunar New Year. This recipe is from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent who grew up celebrating the festivities. You first prepare chicken curry as you’ll use its sauce in this dish and serve the chicken with it. As a prolific home cook, Ms. Das has been tasked with making this dish for annual Lunar New Year potlucks. She learned how to make it from her father, who prepared it for Diwali.
Fruit Crumble With Quinoa-Oat Topping
Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients. The peaches contain vitamin C, vitamin A, vitamin K, beta-carotene and potassium, while the blueberries have anthocyanins, compounds that some scientists believe may have antioxidant and anti-inflammatory properties.