Rice & Grains
2019 recipes found
Swiss Easter Rice Tart
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. “There would be a bunny in icing sugar stenciled on top.” Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Tarragon Cucumber Pickles
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Postrio's Lobster With Curry Risotto
Calamari With Herbs and Polenta
Black Risotto
Eight-Treasure Rice Pudding
Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.
Rice and Squid
Arroz Verde
Risotto With Asparagus And Ricotta Salata
Pearl Couscous With Shrimp and Clams
Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you’ve got a real celebration.
Shrimp and Asparagus With Sorrel
Puerto Rican Rice and Chicken
Chard Stem Pickles
It occurred to me that pickling would be a great thing to do with wide chard stalks. They’re crunchy and absorbent, and the texture stands up to weeks of pickling. Red chard or a mix of rainbow chard stalks is especially pretty if you serve within a few days of pickling; in time, the color will fade. Slice them very thin.
Deluxe Fried Rice (Yangzhou Chau Fan)
Anchovy-Sauce Dip
Smoked Chicken And Wild Rice Salad
Tangy Corn Relish
Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish
Mixed Bean Salad With Pickled Ginger
Nostalgia aside, classic three-bean salads are not much to write home about. They are traditionally composed of red kidney beans, garbanzo beans and sad soft green beans, all from cans, and heavy on vinegar and sugar. That’s fine for camping or during a power outage. Here’s a better bean salad that takes advantage of fresh beans — and fresh shelling beans — in season. Lightly dressed with a Japanese-inspired vinaigrette and sparked with pickled ginger, it’s a most delicious departure from the ordinary. You don’t have to make your own pickled ginger, but it’s an easy, fun project.
Frisee With Walnut Oil
Spoonbread With Green Tomato And Corn
Rice and Spinach
Riz Creole
This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.
