Rice & Grains
2019 recipes found
Epigram of Lamb
This recipe is an adaptation of one that ran in The Times in 1879 and came from a publication called Young Ladies’ Magazine. And although it takes two days to make the actual work involved is brief. The recipe instructs you to serve it with peas, although I’ve seen other versions insisting on asparagus; both are great choices. I made two small changes to the Times recipe. Rather than frying the cutlets in lard (feel free to do so if you like), I used a combination of butter and olive oil. And I included lemon wedges for squeezing over the cutlets at the table, an Italian touch. After making epigram of lamb, Eric Korsh, the chef at Restaurant Eloise in Sebastopol, Calif., called it a “perfect simple recipe.” The braising makes for tender, fragrant cutlets, and there’s something in the sautéing that makes the fat in the lamb seem extra succulent. “It’s like lamb Wiener schnitzel, but beautiful,” Korsh said.
Chicken Salad With Lime And Red Onions
Hatch Green Chili Corn Muffins
Fried Rice With Prosciutto
Risotto With Prosciutto and Morels
Tortilla Dressing
Eight-Grain Granola
Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.
Spicy Corn Fritters
Corn-and-Country-Ham Madeleines
Nasi Goreng Istimewa (Fried Rice Indonesian Style)
Wiener Schnitzel
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.
Crazy Chicken Salad
Green Rice Pilaf
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
Chard Leaves Stuffed With Rice and Herbs
Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.
Spring Rolls With Shrimp, Red Rice and Herbs
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can’t find it
Portobello Schnitzel
Stuffed Collard Greens
Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don’t need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn’t swell when cooking and won’t break the leaf.
Stir-Fried Bean Sprouts With Sprouted Brown Rice
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I’ve also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.
Sushi-Style Shrimp With Pesto
Poached Poulet With Brown Rice
Puffy Corn Pancake With Blackberry Sauce
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre’s pancake, named for a man whose fame seems to rest mainly on this tasty invention. Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor. Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff. I mixed in a little black pepper to contrast with the sweetness of the corn, and then simmered together a speedy blackberry syrup to drizzle on top. The recipe is versatile enough to make over and over, and I’m sure it will take me through the end of corn season.
Arborio and Red Rice Risotto With Baby Broccoli and Red Peppers
Baby broccoli has thinner stems than regular broccoli and long, feathery flowers that cook up nicely in this mixed-rice risotto.
Polenta With Zucchini, Peppers and Cheese
