Food 2: Rice dishes

Showing posts with label Rice dishes. 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.

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.

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.

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.

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.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

1-1/2 cups couscous

1/2 cup water

1/2 tsp. salt

2 green bell peppers, roasted and diced

2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced

1 small cucumber, peeled, seeded, and diced

1 hot green or red chili pepper (jalapeño or serrano), minced

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh cilantro or coriander leaves

5 Tbs. extra virgin olive oil

2 to 4 Tbs. lemon juice

1 tsp. ground cumin

1/4 tsp. sweet paprika

3 cloves garlic, minced

Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Risotto-Style Summer Heirloom Farro

Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.

4 Tbs. olive oil

1 large yellow onion, diced

8 fresh zucchini blossoms, optional

1 cup uncooked farro

4 cups chicken stock, preferably homemade

1 large zucchini, diced

1-1/2 cups fresh sweet corn kernels

1 pint cherry tomatoes, halved

2 Tbs. unsalted butter

Kosher salt and freshly ground black pepper

1 lemon, sliced

Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.

Pour the stock into the skillet. Stir the farro and onions. Bring to a boil over medium-high heat. Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.

Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels. Cook for 10 to 12 minutes, or until the vegetables brown.

Add the tomatoes. Cook for about 1 minute to warm through. Add the farro and toss to mix.

Add the butter and stir until melted. Season to taste with salt and pepper.

Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.

Pine Nut, Currant & Rice-Stuffed Grape Leaves (Dolmades)

While soaking the currants in water is traditional, soaking them in wine gives them extra punch. You may find a wide variety of leaf sizes in a single jar of grape leaves. If you have any that are very large, use those to line the pan, or trim them to 5x5 inches before stuffing.

1/4 cup dried currants

1 cup dry white wine

1/3 cup extra-virgin olive oil

1/2 cup short-grain rice, such as arborio

1/2 cup small-diced yellow onion

1/3 cup pine nuts

5 medium scallions (white and light-green parts only), thinly sliced

Finely grated zest from 2 large lemons

2 medium cloves garlic, minced

Kosher or sea salt

2 Tbs. chopped fresh dill (stems reserved)

2 Tbs. chopped fresh mint (stems reserved)

30 to 36 bottled grape leaves, plus about 15 more for lining the pan (from one 15-oz. jar)

1-1/2 Tbs. fresh lemon juice

In a small bowl, soak the currants in the wine for at least 4 hours but preferably overnight.

Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the rice, onion, pine nuts, scallions, lemon zest, garlic, and 3/4 tsp. salt. Reduce the heat to medium, and cook, stirring, until the onion is softened and fragrant, 3 to 4 minutes. Add the currants with their liquid and 1/2 cup of water. Cook over medium-high heat until most of the liquid has evaporated, about 6 minutes. Transfer the mixture to a bowl and stir in the chopped dill and mint.

Wipe the pan clean and line the bottom and sides with about 15 of the extra grape leaves—choose leaves that are large, torn, or have many holes. Top with half of the reserved dill and mint stems.

On a large cutting board or clean counter, lay out as many grape leaves as you have room for, veined side up. Remove any long stems. Drop a scant tablespoon of the rice mixture onto the bottom center of each leaf and with your fingers, shape the filling into a mound about 2 inches wide and 1 inch tall. Fold the bottom of the leaf up over the filling and then fold in the sides of the leaf to enclose the filling. Using the side of your finger, gently press the filling down toward the bottom fold of the grape leaf, and then tightly roll the filling up in the rest of the leaf, forming a stubby, compact cylinder.

As you fill and roll the leaves, tightly pack them in the pan, seam side down, forming concentric circles. Keep the layer of stuffed leaves as even and flat as you can.

Continue stuffing and packing the leaves until all the stuffing is used. Scatter the remaining dill and mint stems over the stuffed leaves and then cover with the remaining extra grape leaves. Fold over the grape leaves from the sides to completely cover the stuffed grape leaves.

Fill the pan with enough water to barely cover the leaves. Sprinkle the lemon juice on top. Weight down the stuffed leaves with a heavy heatproof plate or a pan partially filled with water. If you're using a plate that's not very heavy, put a 15-oz. can on the plate. Bring to a boil over medium-high heat and then reduce the heat to medium low and simmer for 50 minutes. Carefully remove and taste one stuffed leaf to see if the rice is soft. If not, continue cooking, checking every 10 minutes, until soft. Remove the pan from the heat and let cool at room temperature until warm, about 1 hour.

Remove the plate or pan from the top of the dolmades and carefully pour off the liquid, gently pressing down on the dolmades with a slotted spatula. Cover and chill for at least 1 hour. Serve cool or at room temperature.

Cajun-Style Chicken and Sausage Jambalaya

This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.

1 2-1/2- to 3-lb. chicken, giblets removed

Kosher salt and freshly ground black pepper

1 large yellow onion, finely chopped (about 2 cups), trimmings reserved

3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved

1 Tbs. canola oil

1/2 lb. fresh chaurice (or Mexican chorizo or other spicy fresh pork or beef sausage), casings removed

1/2 lb. andouille (or kielbasa or other smoked sausage), casings removed, halved lengthwise and sliced crosswise 1/4 inch thick

1/4 lb. tasso (or ham), cut into 1/4-inch dice

1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)

1 tsp. creole seasoning, preferably Tony Chachere’s Original Creole Seasoning

3 cups long-grain white rice

3 medium cloves garlic, minced

2 tsp. chopped fresh thyme

1 dried bay leaf

1/2 cup thinly sliced scallions

Hot sauce, preferably Crystal (optional)

Position a rack in the center of the oven and heat the oven to 325°F.

Pat the chicken dry and season it all over with salt and pepper. Put the chicken breast side down on a roasting rack in a medium (9x13-inch or similar) roasting pan or flameproof baking dish. Tuck the wing tips behind the neck.

Roast the chicken for 30 minutes. Flip and continue roasting until an instant-read thermometer inserted in a thigh registers 165°F to 170°F, about 45 minutes more.

Transfer the chicken to a cutting board and let rest until cool enough to handle, about 30 minutes.

Pull off all of the meat, discarding the skin and reserving the bones; shred the meat into bite-size pieces, cover, and refrigerate.

Put the chicken bones in a 5- to 6-quart pot with the onion and celery trimmings. Add 8 cups of water and bring to a boil over high heat, skimming off any foam that rises to the surface. Lower the heat and simmer until flavorful and reduced to about 6cups of liquid, 35 to 50 minutes. Strain the broth and measure it; you will need 6cups, so add water if necessary.

Heat the oil in a 7- to 8-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium heat. Add the chaurice and use a wooden spatula to break it into small pieces. Raise the heat to medium high and add the andouille, tasso, onion, celery, bell pepper, and Creole seasoning. Cook, stirring often, until the vegetables are browned, 15 to 20 minutes.

Add the rice and cook, stirring often, until translucent, 2 to 3 minutes. Add the shredded chicken, reserved broth, garlic, thyme, bay leaf, and 3/4 tsp. salt; bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.

Remove the pot from the heat. Using a fork, gently fluff the scallions into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.

New Orleans-Style Anasazi Beans and Rice

In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans. For this recipe, it’s not essential to keep the beans’ shape intact—you want them to be very soft.

1 lb. (2-1/2 cups) dried Anasazi beans

1 Tbs. pure olive oil

6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices

3 medium celery stalks with leaves, cut into 1/2-inch dice

3 medium scallions, thinly sliced

1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice

1 medium red onion, cut into 1/2-inch dice

1 cup coarsely chopped fresh flat-leaf parsley

1 dried bay leaf

1 tsp. fresh thyme or 1/2 tsp. dried

Kosher salt and freshly ground black pepper

2 medium cloves garlic, minced

2 cups long-grain white rice

Hot pepper sauce, for serving

Jarred pickled jalapeños, for serving

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, 1/2 cup of the parsley, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sausage mixture to the beans and return to a simmer. Continue to simmer, stirring often, until the beans are very tender and the liquid is very thick, about 40 minutes.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the remaining 1/2 cup parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.