Rice & Grains
2019 recipes found
Eggplant With Spicy Ginger Sauce
Swiss Chard Rice Bowl With Chorizo
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you’d rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Fragrant Brown Rice
Toasted Rice Cakes
Brown Rice With Fennel And Asparagus
Brown Rice
Baked Rice With Brussels Sprouts And Chicken
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Rice and Liver Stuffing
Duck Fried Rice
Parsley Brown Rice
Brown Rice And Pecan Stuffing
Rice With Squid, Penelope Casas Arroz Negro
Spring Rolls With Beets, Brown Rice, Eggs and Herbs
Uncooked grated beets pair beautifully with spring roll seasonings. The egg “pancakes” contribute protein and an element of comfort to the filling
Cider Rice Pilaf
Chicken Liver Salad With Brown Rice
Pan Seared Duck Breast With Pumpkin Polenta
Rice With Andouille And Kale
Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Oysters Rockefeller Deconstructed
Ann and Eugene Patout's Crawfish Bisque
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Sweet-Potato Tian With Spiced Shrimp and Prosciutto
Rice Creole
Calas
The cala (pronounced cah-LAH) has roots in Ghana. In 18th century New Orleans, Creole women of color who had the day off from their domestic jobs sold them out of baskets, shouting, “Calas, belles, calas tout chauds!“ (Beautiful calas, very hot!) Save for a few Creole grandmothers, who made them for special events like First Communion and Mardi Gras, calas had almost faded away. Since Hurricane Katrina, they have reappeared in some New Orleans restaurants, as a dessert or in the form of savory fritters made with wild rice and smoked catfish or with duck confit.