Rice & Grains
2019 recipes found
Upside-Down Blood Orange Cake
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange’s ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Turkey or Ham Risotto
Korean Pancakes (Pa Jun)
Crispy Rice Crepe Napoleons With Raspberry Red-Chili-Pepper Sorbet
Citrus Salad With Peanuts and Avocado
There’s really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit — citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don’t lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn’t crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it’s offset with some fatty pieces of avocado and some fresh herbs.
Three Sisters Bean Patties With Raspberry Aioli
The Three Sisters — corn, beans and squash — are foundational foods of the Haudenosaunee people. This recipe is an Indigenous-inspired twist on falafel that brings together the sweetness of squash with savory red beans and cornmeal. Combined with an easy raspberry aioli, these nutritious patties can be eaten alone, tossed in salads or tucked into sandwiches.
Olive Oil Challah
Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth. It’s best to squeeze the oranges yourself.) If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest. This recipe makes one large loaf (about 1 pound). Feel free to double it if you’re feeding a crowd or if you’d like to toss one loaf into the freezer, where it will keep well for up to 3 months.
Helen Oless's Cheddar Cheese Ring
Arroz Caldo With Collards and Soy-Cured Egg Yolks
The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste.
Pear Crisp
Persian Jeweled Rice
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.
Chicken Congee With Turmeric and Cumin
This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food — specifically, the chicken and rice plates sold from halal carts. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven’t made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish.
Sekihan (Red Bean Sticky Rice)
Steamed sticky rice tinted red with adzuki beans is essential Japanese celebration food, for graduations, festivals, milestone birthdays and even first periods (to the extreme embarrassment of teenage girls). Sekihan is usually one of many dishes on the table, and more than pairing with any particular flavor, it conveys a sense of ceremony. In Japan, it’s not essential to osechi ryori, New Year’s cooking, but for some Japanese and many Japanese-Americans, sekihan is part of welcoming the New Year. This recipe was adapted from Gaye Sasaki Chinn, whose family has been celebrating the Japanese New Year in Seattle for more than a century. The internet is rife with shortcut-recipes for making sekihan in a rice cooker, but if you’re going to make it only for special occasions, it’s worth taking the time to steam the rice, as the Sasakis do.
Rice Balls Stuffed With Mozzarella and Beef (Supplì al Telefono)
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer, and pair them with an aperitif like Prosecco or Campari.
Salmon With Spiced Eggplant Broth
Baked ‘Paella’ With Shrimp, Chorizo and Salsa Verde
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won’t get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Rainbow Quinoa Tabbouleh
Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.
Aromatic Baked Rice
Mustard-Glazed Pork Tenderloin
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Veal Loin With Artichokes And Spinach With Paprika Sauce
Tangia of Cumin
Italian Rice Salad
Risotto With Artichoke Hearts