Rice & Grains
2019 recipes found
Rice Nicoise
Turkey Kebabs With Urfa Pepper
Polenta With Sausage and Tomato Sauce
Picadillo
Wild Rice With Pine Nuts
Hush Puppies With Crab and Bacon
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that’s the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
Rice Cooker Chicken Biriyani with Saffron Cream
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."
Rice With Raisins and Pine Nuts
Nakagawa's California Sushi
Helen Oless's Prosciutto and Olive Braid
Helen Oless developed this bread while working as a baker at Bloomingdale's in the early 1980s. Ms. Oless put into practice years of experimentation with flours, yeasts and baking techniques to create delicious country-style brick-oven breads, then the pride of the store's bakeshop. They included rye, whole wheat, white, currant-whole wheat, walnut-whole wheat as well as more exotic combinations such as an aromatic cheddar cheese-caraway and this prosciutto-olive braid.
New-Wave Macaroni And Cheese
Risotto With Spinach And Pine Nuts (Ristorante La Brisa)
Brown Rice With Hijiki Seaweed
Cornmeal Pine Nut Cookies
Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.
Roasted Asparagus and Scallion Salad
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it’s best to roast the asparagus and scallions within an hour of serving. Don’t use pecorino Romano here, it’s too sharp. If you can’t find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Wild Rice and Barley Pilaf
Farro and Arborio Risotto With Leeks, Herbs and Lemon
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you’ve bought a big bunch of flat-leaf parsley and needed only a bit of it, here’s a good way to use up the rest.
Curried Rice With Apples and Peas
Lemon Baked Squid
Cold Tomato Soup with Farro
Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.
Marina's Kofte
Miso Chicken in Ginger, Leek and Scallion Broth
This chicken dish gets most of its flavor from miso, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality.
Barley With Beets, Arugula and Goat Cheese
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms. Anible. It also adds color, so it’s not all pink. I love the beet and green colors together.’’
Farro Salad With Tomatoes and Romano Beans
If you are unfamiliar with farro, here’s a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.