Tagged with rice

Pressure Cooker Porcini Risotto

Ingredients 1 tablespoon olive oil or butter ½ cup finely chopped onions 1 ½ cups arborio rice ½ cup dry white wine or dry vermouth 3 to 3 ½ cups chicken or vegetable broth 1 ounce dried porcini, broken into bits 1 cup frozen peas ½ cup grated Parmesan, plus more to pass at the … Continue reading

Maqluba (Upside-Down Chicken and Rice)

Ingredients 1 medium eggplant (1 pound) Salt 3 ½ pounds bone-in chicken pieces 1 ½ teaspoons ground black pepper 1 teaspoon ground cumin 6 cloves 6 green cardamom pods 3 bay leaves 2 ½ cups long-grain rice, rinsed well and drained 1 small onion, cut into large wedges Vegetable or olive oil, as needed 3 … Continue reading

Spring Vegetable Risotto

Ingredients For the gremolata: 2 tbsp minced parsley, stems reserved 2 tbsp minced mint, stems reserved ½ tsp. lemon zest For the risotto: 1 lb. asparagus, reserving ends, cut into 1/2″ pieces 2 leeks, white and light green parts sliced thin, green parts reserved 4 c.chicken broth 3 c. water 5 tbsp. butter Salt and pepper … Continue reading

Garden Rice Salad

Ingredients 16 oz. long grain/wild rice mix 1/2 c. mayonnaise 1/4 c. yogurt 1 c. chopped celery (around 2 stalks) 1 c. chopped tomatoes (around 1 lg.) 1/2 c. diced cucumber 2 tbsp. fresh parsley, chopped 1/8-1/2 tsp. salt (or seasoned salt) 1/8-1/2 tsp. pepper 1/4 c. peanuts, chopped, optional Preparation Cook the rice according … Continue reading


Ingredients 2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces 2 teaspoons salt 1 1/2 cups vegetable oil 1 cup plain whole-milk yogurt 2 tablespoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 8 1/2 ounces (1 1/4 cups) green or brown lentils, picked over and rinsed Salt and pepper 1 1/4 cups … Continue reading

Arroz Congris

Ingredients 1 c. dry black beans 2 c. black bean stock 3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil for vegan) 1 lg. onion, chopped 4 cloves garlic, finely chopped 2 sweet red or green bell peppers, cut into thin strips 2 c. long-grain white rice 1/2-1 tsp. salt 1 tsp. ground cumin … Continue reading

Rice and Walnut Loaf

Ingredients 1 1/4 c. cooked brown rice 1/4 c. walnuts, roasted and chopped 2 tbsp. sunflower seeds, lightly roasted 1/4 c. minced onion 1/4 c. minced celery 6 eggs, beaten 1 tbsp. dijon mustard 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. sage 1 c. grated cheddar cheese 3 tbsp. olive oil 3 lg. onions, … Continue reading

Eggplant, Mozzarella, and Saffron Rice Bake

Ingredients 2 tablespoons plus 1 cup olive oil 1 medium onion, minced 1 cup arborio rice Pinch of saffron 1/4 cup dry white wine 1 cup vegetable broth or water Kosher salt 3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds Freshly ground black pepper 4 cups store-bought tomato sauce (such as marinara), … Continue reading

Chestnut and Wild Rice Stuffing

Ingredients 6 slices bacon, chopped 1 yellow onion, chopped 2 cups sliced celery ½ cup chopped parsley 1 can whole chestnuts, drained and chopped (or something over a pound of raw chestnuts, boiled and then peeled) 4 cups cooked wild rice (about 1.5 cups dry wild rice, plus water or beef or chicken broth according … Continue reading

Cantonese Lettuceburgers

Iceberg, red or romaine lettuce leaves, washed and chilled Fried rice [Mom: I’ve been making Yangzhou Fried Rice (Epicurious, 7/08)] Stirfried meat, as follows: Julienne bamboo shoots and snow peas. Thinly slice a large pork chop and marinate in “1 tablespoon soy with a gift of wine and 1 teaspoon sugar.” Thinly slice mushrooms and … Continue reading