Food 2: Rice

Showing posts with label Rice. Show all posts

Monday, December 9, 2013

Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

2-1/2 cups brown rice

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup cider vinegar

Freshly ground black pepper

1 cup diced apples (1/2-inch dice)

1 cup halved seedless grapes

1 cup sliced celery (1/4-inch-thick slices)

1 cup cooked brown lentils

1 cup diced Cheddar

3/4 cup chopped toasted almonds

1/4 cup chopped fresh flat-leaf parsley

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

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.

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.

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.

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

2-1/2
cups basmati rice

Kosher
salt

1/2 cup plus 1 Tbs.
extra-virgin olive oil, more as needed

1/3 cup rice vinegar

1 Tbs. Asian sesame oil

2 Tbs. finely grated fresh ginger

Freshly ground black pepper

1-1/4 cups diced mango (1/2-inch dice)

1-1/4 cups diced peeled cucumber (1/2-inch dice)

1/2 cup thinly sliced scallions

1/4 cup chopped fresh cilantro leaves and stems

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

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.

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.

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.

Mushroom-Asparagus Risotto

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.

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

Cardamom-Scented Rice Pudding

Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the rice is added. Cinnamon, cardamom, and jaggery (raw cane or palm sugar) add wonderful aromatic notes; brown sugar is a good substitute for the jaggery, if you can’t find it. Because this dish is so rich, servings should be small.

3-1/2 oz. (1/2 cup) kalijira rice

8 cups whole milk; more if needed

2 3-inch cinnamon sticks, broken in half

8 green cardamom pods

Kosher salt

6 Tbs. packed grated dark Indian jaggery; more to taste

Toasted, flaked unsweetened coconut, for garnish (optional)

Pour the milk into a heavy-duty 5- to 6-quart pot and bring to a boil over mediumhigh heat, stirring occasionally. Meanwhile, tie the cinnamon sticks and cardamom pods in a piece of cheesecloth.

When the milk begins to boil, lower the heat to maintain a gentle simmer and add the spice pouch. Cook, stirring frequently, until the milk has reduced to 5 cups, about 45 minutes.

Add the rice and a pinch of salt and continue to cook, stirring gently and frequently, until the rice is very soft (but not mushy) and the pudding has started to thicken, 25 to 40 minutes. Remove the spice pouch.

Add the jaggery and stir until dissolved. Season to taste with more jaggery and salt, if necessary. Remove from the heat and let stand, covered, at room temperature for 30 minutes to thicken; it should be thick enough to pour slowly from a spoon. If a skin forms, stir it back into the pudding. Serve warm, garnished with the toasted coconut, if using.

Spring Risotto with Ramps, Asparagus, and Morels

Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.

2 Tbs. unsalted butter

1 cup trimmed and roughly chopped ramps

2 cups asparagus pieces (1 inch)

7 cups homemade or reduced-sodium chicken or vegetable broth

1/4 cup extra-virgin olive oil

2 cups chopped onion

1 tsp. kosher salt

2 cups short-grain risotto rice, such as arborio or carnaroli

1 cup dry white wine

1 cup dried morels, soaked in 2 cups hot water for 30 minutes and cut into 1/4-inch slices (strain and reserve the soaking liquid)

1/2 cup grated Parmigiano-Reggiano

2 to 3 Tbs. chopped fresh flat-leaf parsley

In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside.

Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.

Heat the olive oil over medium heat in a heavy 3- to 4-quart straight-sided sauté pan at least 10 inches wide or in a similar-sized Dutch oven. Add the onion and 1/2 tsp. salt, and cook slowly, stirring frequently with a wooden spoon until softened, 8 to 10 minutes. Add 1/2 cup water, lower the heat to medium low, and continue cooking until the water is completely gone and the onion is soft and glistening but not browned, another 5 to 10 minutes.

Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Toasted rice should still be white and glistening, but you should hear a clicking sound when you stir it.

Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, 2 to 3 minutes.

Stir the mushrooms and their soaking liquid into the rice, and cook, stirring, until the liquid is mostly absorbed.

Ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer, and keep stirring. When all the liquid has been absorbed and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.

When the risotto is a few minutes away from al dente, stir in the sautéed ramps and asparagus.

After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), taste the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth. Gently stir in the cheese and parsley and serve immediately.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

1/4 tsp. crumbled saffron threads

One 8-oz. bottle clam juice

1 small yellow onion (4 oz.)

1 very large or 2 small ripe tomatoes (12 oz. total)

1/4 cup plus 2 tsp. extra-virgin olive oil

8 medium cloves garlic, 4 finely chopped, 4 peeled but whole

1/2 tsp. sweet or hot pimentón (smoked paprika)

Kosher salt

12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)

1 lb. mussels, rinsed well

1-3/4 cups Spanish bomba rice

12 all-natural (dry-packed) sea scallops, side muscles removed

1 medium lemon, sliced or cut in wedges

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.

Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.

Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.

While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.

When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.

Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.

Mushroom-Asparagus Risotto

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.

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

Black Rice Salad with Sugar Snap Peas and Avocado

This rice salad has it all in looks, flavor, and texture: creamy avocado, crunchy sugar snap peas, a vibrant lime dressing, and gorgeous chewy yet tender grains of glossy black rice. It’s a perfect side dish for a potluck or buffet because you can make it ahead and serve it at room temperature.

10-1/2 oz. (1-1/2 cups) Chinese black rice

3 Tbs. peanut or olive oil

1/2 cup minced shallots

1 fresh cayenne or serrano chile with seeds, minced (optional)

3 Tbs. fresh lime juice

2 Tbs. seasoned rice vinegar

1 Tbs. Thai fish sauce (preferably Squid brand)

Kosher salt

4 oz. sugar snap peas, trimmed and sliced 1/2 inch thick on the diagonal (1cup)

2 small firm-ripe avocados, halved, pitted, and peeled; 1 cut into 1/2-inch dice, and 1 thinly sliced

1/4 cup chopped fresh mint

1 to 2 limes, cut into wedges

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain the rice and transfer to a heavy-duty 3-quart saucepan. Add 2-3/4 cups water, set over high heat, and bring to a boil. Cover, lower the heat to low, and cook until the rice is tender but intact, about 30 minutes. Remove from the heat and let stand, uncovered, until cooled to room temperature. (The rice can be made up to 2 hours ahead.)

Meanwhile, heat the oil in an 8-inch skillet over medium heat. Add the shallots and cook, stirring often, until translucent, 2 to 3 minutes. Stir in the chile, if using, and cook, stirring, for 1 minute. Remove from the heat.

Combine the lime juice, rice vinegar, fish sauce, and 1/2 tsp. salt in a large bowl.

Wet a large wooden spoon with water and use it to turn the rice gently to loosen it. Transfer to the bowl with the dressing, add the shallot mixture, and gently toss to combine. Let the salad sit at room temperature for at least 10 minutes and up to 1 hour to let the flavors blend. Stir in the sugar snap peas, diced avocado, and half of the mint; season to taste with salt. Transfer to a shallow serving dish and garnish with the sliced avocado and the remaining mint. Serve at room temperature with the lime wedges on the side.

Chicken and Parsnip Pulao

This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the American South, it’s traditionally made with lots of oil for a rich, luscious dish; here, fat rendered from the chicken skin yields similar results with more flavor, and gives you crisp cracklings for garnish, too. The yogurt sauce accompaniment lends a tangy counterpoint.

For the pulao

13 oz. (2 cups) Bhutanese red rice

Kosher salt

3 lb. bone-in, skin-on chicken thighs (about 8)

2 Tbs. peanut or vegetable oil

2 medium yellow onions, coarsely chopped (about 2-1/2 cups)

4 ripe plum tomatoes, coarsely chopped (about 1-1/2 cups)

3 medium parsnips, peeled, quartered, cored, and cut into 1-inch pieces (about 1-1/2 cups)

2 medium carrots, peeled and cut into medium dice (about 1 cup)

For the yogurt sauce

1 cup plain yogurt

2/3 cup finely chopped radish

1-1/2 Tbs. chopped fresh mint or cilantro

1 tsp. chopped fresh dill or tarragon

1/2 tsp. minced garlic

Kosher salt and freshly ground black pepper

1 to 2 lemons, cut into wedges

Make the pulao

Meanwhile, remove and reserve the skin and most of the fat from the chicken. Pat the chicken dry. Heat the oil in a 5- to 6-quart Dutch oven (or other wide, heavy-duty pot) over medium heat until shimmering hot. Add the chicken skin and fat and cook, turning occasionally with tongs, until the skin renders its fat and becomes crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain and cool.

Raise the heat to high and stir in 1 tsp. salt. Add half of the chicken thighs and cook, flipping once, until browned on both sides, about 6 minutes total; transfer to a plate. Repeat with the remaining chicken. Lower the heat to medium, add the onions, and cook, stirring occasionally, until softened, about 3 minutes.

Return the chicken to the pot along with the tomatoes, parsnips, and carrots. Cook, stirring often, until the tomato begins to break down and the parsnips and carrots begin to soften, about 6 minutes. Stir in 3 cups water and 1-1/2 tsp. salt, raise the heat to medium high, and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes to flavor the liquid.

Drain the rice and sprinkle it over the liquid. Bring to a boil over high heat, cover tightly, then lower the heat to medium and cook for 5 minutes. Lower the heat to low and cook, covered, until the rice is just tender and the chicken is cooked through, about 25 minutes. If the rice is very wet at this point, uncover and cook over medium heat to evaporate some of the liquid, 5 minutes, and then let sit off the heat, covered, for 5 minutes. Otherwise, let the rice sit, covered, for 10 minutes. Season to taste with salt.

Make the yogurt sauce

While the rice is cooking, drain the yogurt in a cheesecloth-lined sieve set over a bowl until it’s slightly thicker and holds its shape, 10 to 20 minutes. Transfer to a medium bowl and stir in the radish, herbs, garlic, and salt and pepper to taste. Keep at cool room temperature.

Serve the pulao

Transfer the pulao to a large serving platter. Using tongs, gently pull the chicken pieces from the rice and mound them on top. Crumble the chicken skin over the top and serve with the yogurt sauce and lemon wedges on the side.