Food 2: Pastas Rice & Grains

Showing posts with label Pastas Rice & Grains. Show all posts

Monday, December 9, 2013

Saffron Rice Pilaf with Red Pepper & Toasted Almonds

The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels.

2-1/2 cups low-salt chicken broth or water

Pinch saffron (about 20 threads)

1 Tbs. extra-virgin olive oil

1 medium onion, small diced (1-1/4 cups)

1 red bell pepper, cored, seeded, and small diced (about 1 cup)

1-1/2 cups long-grain white rice

1 tsp. kosher salt; more as needed

Pinch ground cayenne

1/4 cup roughly chopped fresh Italian parsley

1 large clove garlic, minced (1-1/2 tsp.)

1/4 cup slivered almonds, toasted

1 Tbs. roughly chopped fresh oregano

On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min. Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Tip:

Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Wild Rice with Pears, Sausage, and Candied Pecans

Comice pears are one of the sweetest and most succulent varieties, with a rich buttery texture that pairs well here with the chewy wild rice and crunchy pecans. Take care not to overcook them or they'll break down and lose their bite.

1 cup wild rice

Kosher salt

1 Tbs. olive oil

6 oz. sweet Italian sausage (casings removed if using links), crumbled

1 small yellow onion, finely diced (about 1 cup)

2 Tbs. dry vermouth

1 Tbs. chopped fresh sage

1 tsp. chopped fresh thyme

2 small fresh bay leaves (optional)

2 small ripe pears (preferably Comice), peeled, cored, cut lengthwise into 1/2 inch-thick wedges, and then crosswise into 1/2 inch pieces

1/2 Tbs. unsalted butter

1/4 cup pecans

1 Tbs. packed dark brown sugar

Sea salt and freshly ground black pepper

Bring 4 cups of water to a boil in a 4-quart saucepan. Add the wild rice and a generous pinch of salt, reduce the heat to maintain a gentle simmer, and cook until tender, 30 to 45 minutes.

Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the sausage and cook, breaking up any big chunks with a spoon, until browned and cooked through, 3 to 4 minutes. With a slotted spoon, transfer the sausage to a paper-towel-lined plate. Add the onion and 1/2 tsp. salt to the skillet and cook, stirring occasionally, until just tender, about 3 minutes. Add the vermouth and with a wooden spoon scrape up any browned bits from the pan; cook until the vermouth evaporates, 1 to 2 minutes. Add the sage, thyme, and bay leaves (if using), and continue cooking until the onion is very tender and the herbs are fragrant, 3 to 4 minutes. Return the sausage to the pan, add the pears, and cook just until warmed through, 1 to 2 minutes. Remove from the heat and set aside.

In an 8-inch nonstick skillet, melt the butter over medium heat. Add the pecans and cook, stirring often, until lightly toasted, 1 to 2 minutes. Add the brown sugar and stir until melted and beginning to caramelize, 1 to 2 minutes. Sprinkle with a pinch of sea salt, transfer to a plate, and let cool. Roughly chop the nuts.

When the wild rice is cooked, drain any excess water. Return the rice to the pan and cook over medium heat to dry out slightly, 1 to 2 minutes. Remove the bay leaves (if used) from the pear mixture. Add the pear mixture to the wild rice and toss to combine. Season to taste with sea salt and pepper. Transfer to a serving bowl, sprinkle with the chopped nuts, and serve.

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

4 Tbs. extra-virgin olive oil

1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)

4 scallions, thinly sliced (white and green parts kept separate)

30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled

Pinch crushed red pepper flakes

Kosher salt

2 medium cloves garlic, finely chopped

Generous pinch ground cinnamon

1-3/4 cups Israeli couscous

1/3 cup pine nuts, lightly toasted

1/3 cup currants, soaked in warm water until tender and then drained

3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

1 cup brown basmati rice, soaked in cold water for 1 hour

1-1/2 cups quinoa, soaked in cold water for 1 hour

5 Tbs. grapeseed oil

Sea salt

4 cups water, boiling

2 Tbs. butter or unrefined coconut oil, at room temperature

1 large yellow onion, minced

1/2 cup barberries, soaked in warm water for 1/2 hour and drained

1 cup minced dried apricots

1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1 tsp. ground cardamom

1/2 cup pistachios, lightly toasted and coarsely chopped

1/2 cup slivered blanched almonds, lightly toasted

1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes

Pomegranate seeds, for garnish (optional)

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

Kosher salt

2 Tbs. olive oil

1 small white onion, cut into 1/2-inch dice

4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 medium cloves garlic, finely chopped

Freshly ground black pepper

2 cups heavy cream

1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving

1/2 cup thinly sliced fresh basil

1 Tbs. finely grated lemon zest (from 1 large lemon)

1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Southwestern Rice Pilaf

This dish makes a delicious accompaniment to steak or chicken fajitas.

2 Tbs. extra-virgin olive oil

1 medium onion, medium diced (1-1/2 cups)

1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)

4 large cloves garlic, minced (2 Tbs.)

1-1/2 tsp. chili powder

1 tsp. ground cumin

1-1/2 cups long-grain white rice

1 tsp. kosher salt; more as needed

2-1/2 cups low-salt chicken broth

1 14-oz. can diced tomatoes, drained well

1 lime

1/2 cup coarsely chopped fresh cilantro

1 jalapeño, stemmed, seeded, and minced

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Rice Pilaf with Sage, Parmigiano & Prosciutto

I love to serve this with roast chicken, along with asparagus or fava beans.

2 Tbs. extra-virgin olive oil

1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips

4 Tbs. unsalted butter

3 Tbs. chopped fresh sage

4 large cloves garlic, minced (2 Tbs.)

3 large shallots, thinly sliced (1 scant cup)

1-1/2 cups long-grain white rice

1 tsp. kosher salt; more as needed

1 cup dry white wine

1-1/2 cups low-salt chicken broth

2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)

Tip:

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip:

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

Brown Rice with Walnuts and Golden Raisins

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.

2 Tbs. extra-virgin olive oil

1/2 small yellow onion, finely diced

1/2 cup brown rice

Kosher salt

2 Tbs. golden raisins

1/4 cup walnuts, toasted and finely chopped

2 Tbs. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.

Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.

Triple-Sesame Jasmine Rice

This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes.

1 cup jasmine rice

1 Tbs. Asian sesame oil

1 tsp. unsalted butter

Kosher salt

1 Tbs. black sesame seeds

1 tsp. toasted white sesame seeds

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

7 cups lower-salt chicken or vegetable broth

Kosher salt

1/4 cup extra-virgin olive oil

1-1/4 cups minced shallots

2 tsp. minced garlic

7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)

12-1/4 oz. (1-3/4 cups) Turkish baldo rice

1/2 cup dry white wine

6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)

1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)

Freshly ground black pepper

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio

The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon.

4 Tbs. unsalted butter

3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

Pinch ground cloves

1-1/2 tsp. kosher salt; more as needed

Freshly ground black pepper

1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)

3/4 cup sweetened dried tart cherries

1-1/2 cups long-grain white rice

3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 min., stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/2 tsp. of the salt and a few grinds of black pepper. Set aside.

Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely.

In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 Tbs. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

2 medium ears corn, shucked and silks removed

3 Tbs. extra-virgin olive oil, more for brushing

Kosher salt and freshly ground black pepper

1 cup dried orzo

1/2 cup finely chopped fresh basil

1 Tbs. fresh lime juice

1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Cheesy Rice with Garlic and Thyme

Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside a simple roast chicken, or seared veal or pork chops.

1/2 cup dried porcini mushrooms

Kosher salt

1 cup carnaroli or Arborio rice

4 Tbs. unsalted butter, cut into 1/2-inch chunks

1 medium clove garlic, finely chopped

2 tsp. finely chopped fresh thyme

3-1/2 oz. (1 cup) coarsely grated fontina

3/4oz. (1/2 cup) firmly packed, freshly grated Parmigiano-Reggiano; more for serving

Parmigiano-Reggiano; more for serving

Freshly ground white pepper

Bring 2 quarts of water to a boil in a 3- to 4-quart saucepan over high heat.

Pulse the mushrooms in a spice grinder until they’re about the size of raw oatmeal flakes.Add the mushrooms, 1 Tbs. salt, and the rice to the boiling water. Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, until the rice is al dente, 10 to 12 minutes.

Meanwhile, melt the butter in an 8-inch sauté pan over medium-high heat, swirling continuously until it turns a deep golden-brown (be careful not to burn it). Immediately remove the pan from the heat and stir in the garlic and thyme. Set aside.

Set a large, fine strainer over a bowl and strain the cooked rice and mushrooms, catching the broth in the bowl. Return the rice mixture to the pan over low heat. Stir in the cheeses and the butter mixture and moisten the rice with 1/4 to 1/2 cup of the broth. Season to taste with salt and pepper and cook another 2 to 3 minutes. Serve with more Parmigiano-Reggiano on top.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Fregola with Wild Mushrooms, Sherry & Cream

If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.

3/4 lb. wild mushrooms, such as chanterelles, hedgehogs, porcini, or a mix

1-1/2 Tbs. unsalted butter

1-1/2 Tbs. extra-virgin olive oil

Kosher salt

2 medium shallots (4 oz.), finely diced

1/2 Tbs. chopped fresh thyme

3 Tbs. dry sherry

1 cup heavy cream

Freshly ground black pepper

2 Tbs. coarsely chopped fresh flat-leaf parsley

1-1/4 cups fregola sarda

About 1/2 cup freshly grated Parmigiano-Reggiano, for sprinkling

Gently clean the mushrooms with a damp cloth or mushroom brush to remove any dirt or debris and use a paring knife to remove any dark spots or tough stem ends. If the mushrooms appear sandy, dip them quickly into a large basin of water and drain. Leave small, bite-size mushrooms whole; cut larger mushrooms into 1-1/2-inch pieces.

Set a 12-inch skillet over medium-high heat and add 1/2 Tbs. of the butter and 1/2 Tbs. of the oil. Swirl the pan to melt the butter and add half of the mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms are cooked through and golden brown, about 6 minutes; the cooking time will vary, though, depending on the type of mushroom and its water content. (Avoid stirring the mushrooms too frequently, or they won’t brown well.) Transfer the mushrooms to a plate. Add another 1/2 Tbs. butter and 1/2 Tbs. oil to the pan and cook the remaining mushrooms. Combine all of the cooked mushrooms. When they’re cool enough to handle, chop them coarsely.

Return the pan to medium-high heat. (It’s not necessary to wash the pan unless it’s scorched.) Add the remaining 1/2 Tbs. butter and 1/2 Tbs. oil. Swirl the pan to melt the butter and add the shallots, thyme, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the shallots are tender and golden brown, about 4 minutes. Add the sherry and cook, scraping the bottom of the pan, until the sherry has evaporated, about 1 minute. Return the mushrooms to the pan, add the cream, season with salt and a generous amount of black pepper, and cook until the cream has thickened slightly, 2 to 4 minutes. Stir in the parsley and keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the fregola to the boiling water and cook until al dente, 10 to 14 minutes. Drain and immediately toss the fregola with the mushroom mixture. Season to taste with more salt and pepper if necessary. Transfer to a platter or individual plates, sprinkle with the Parmigiano, and serve.

Orzo with Brown Butter and Parmesan

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

1-1/2 cups lower-salt chicken broth

2 Tbs. unsalted butter

1 cup orzo

1/3 cup dry white wine

Kosher salt and freshly ground black pepper

2 Tbs. freshly grated Parmigiano-Reggiano

Thinly sliced fresh chives (optional)

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Basmati Rice Pilaf with Pistachios

2/3 cup shelled pistachios

2 Tbs. canola oil

1 small yellow onion, finely diced (about 1 cup)

1/2 tsp. kosher salt; more to taste

1/2 Tbs. coriander seeds, lightly smashed

12 whole green cardamom pods

3-inch piece cinnamon stick

1 bay leaf

2 cups basmati rice, rinsed

2-3/4 cups low-salt chicken broth

Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside.

Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes.

Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Discard the cinnamon stick, bay leaf, and cardamom pods.

Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Kosher salt

8 oz. orzo (1-1/4 cups)

Vegetable oil for the grill

2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds

1 medium red bell pepper, quartered, stemmed, and seeded

1/3 cup plus 2 Tbs. extra-virgin olive oil

2 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

1/2 small red onion, cut into small dice (about 2/3 cup)

1/2 cup crumbled feta (2-1/2 oz.)

1/2 cup pitted, coarsely chopped Kalamata olives

3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

1-1/2 cups quinoa, preferably red

Sea salt

5 Tbs. extra-virgin olive oil; more as needed

1 large red onion, quartered lengthwise and thinly sliced crosswise

2 Tbs. balsamic vinegar

4 oz. arugula, trimmed and thinly sliced (about 3 cups)

4 oz. aged Gouda, finely diced (about 1 cup)

3 medium celery stalks, thinly sliced

1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice

1 cup walnuts, coarsely chopped

1 cup finely diced fennel

3/4 cup dried cranberries

3 Tbs. sherry vinegar

Freshly ground black pepper

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

3 Tbs. fresh lemon juice

3 medium cloves garlic, finely chopped

Kosher salt

3 cups low-salt chicken broth

5 Tbs. unsalted butter, cut into 5 pieces

1 lb. orzo

1/2 cup grated Parmigiano-Reggiano; more for sprinkling

1/4 cup chopped fresh flat-leaf parsley

2 tsp. fresh thyme leaves, lightly chopped

Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.