Rice & Grains
2019 recipes found
Vina Slatalla’s Beef Barley Soup
Bulgur With Everything
Med-Rim Bulgur Salad
Roasted Stuffed Pumpkin
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Sauerkraut, Beet And Cucumber Roll-Up With Walnuts
Cranberry-Rice Pudding
Sweet Cornmeal Cranberry Scones
Paula and Elizabeth Brownlee's fancy rice pilaf
Wild Rice Salad With Celery and Walnuts
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Wild Rice Pilaf With Cranberries
Turkey Sausage and Turkey Burritos
Cucumber and Israeli Couscous Salad
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.
Country ‘Meatloaf’ With Golden Gravy
Chloe Coscarelli, a vegan chef, offers this hearty vegetarian dish packed with protein.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Rice Salad With Cucumber, Lemon And Scallion
Cornmeal 'dropped' Scones
Zuni Café’s Focaccia
The excellent hamburger at Zuni Café in San Francisco has always been served on a square of toasted rosemary focaccia. The pastry chef Annie Callan offers this house recipe: Scaled to a reasonable size, it is easy to put together and fun to make. Bake it in a 9-by-12-inch rimmed baking sheet for a nice, thick focaccia that can be cut into six 4-inch squares (the trimmings are a delicious snack), and split horizontally into a hamburger bun. The baked focaccia can be kept for several days in an airtight container and needs only a brief toasting to bring it back to life. But you can also roll the dough thinner and bake a more pizzalike flatbread, perhaps topped with stewed onions or peppers.
Danish Dough
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Torta Sbrisolona
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine. The addition of almond flour and cornmeal is partially responsible for the cookie’s wonderful texture; the technique claims the rest of the credit. The dough is quickly mixed in a food processor — whir just until you’ve got a bowl full of morsels; you don’t want a smooth dough — and then you pinch off nuggets of the dough and press them lightly into the pan. It’s as if you were baking a pan full of streusel. You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks — messy, but fun.
Indian Pumpkin Pudding
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
Bosnian Bread
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Pumpkin Risotto
Pan-Seared Oatmeal With Warm Fruit Compote and Cider Syrup
There's weekday oatmeal – the sort you make and eat in a rush – and then there's a special occasion oatmeal like this – the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.
