Rice & Grains
2019 recipes found
Jalapeño Corn Bread
Cornbread with Corn and Cheese
Maida Heatter's Cuban Black Beans And Rice
Risotto With Shrimp And Peas
Rice For Black Beans
Chilled Yogurt and Barley Soup
Cuban-style Suckling Pig (Lechon Asado)
Coconut Oat Pilaf
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.
Thin and Crispy Cornbread
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger’s Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Baked Spinach Rice
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Rice With Currants
Stuffed Swiss Chard
Chicken and Vegetable Wrap
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Brown Basmati With Coconut, Almonds And Currants
Lamb-Shoulder Mafe With Fonio
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Polenta With Italian Peppers and Mushrooms
Warm Barley and Mushroom Salad Over Portobellos
Five-Spice Jasmine Rice With Portobello Mushrooms
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Wild Rice With Mushrooms, Cranberries And Walnuts
Potato Salad With Smoked Chicken and Corn on the Cob
Sprouted Brown Rice Bowl With Carrot and Hijiki
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it’s the flavor and texture of this new sprout that have gotten me hooked. If you’ve been hard pressed to get your family to embrace brown rice, this may be the way to go. Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I’ve added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.
Barley Risotto With Rabe
Easy Paella
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.