Category: Rice and Grains

SERVES 6 to 8 (VEG): Boiling nutty pearl barley ensures the grains stay separate and distinct in this flavorful Egyptian salad. WHY THIS RECIPE WORKS We set out to develop a recipe for a vibrantly spiced pearl barley salad with the right balance of sweetness, tang, and nuttiness. Before we could focus on building these… Continue reading Egyptian Barley Salad

SERVES 4 (VEG): We brighten up a dish of tender barley with sweet pan-roasted carrots and a tangy yogurt-based sauce. WHY THIS RECIPE WORKS For a hearty grain-based entrée ideal for a refreshing supper or substantial lunch, we turned to pearl barley paired with fresh snow peas, spears of sweet pan-roasted carrots, and toasted, spiced… Continue reading Barley with Roasted Carrots, Snow Peas, and Lemon-Yogurt Sauce

SERVES 8: This hearty Italian risotto gets meaty, savory flavor from a small amount of browned pancetta and salami. WHY THIS RECIPE WORKS The Italian region of Piedmont is known for its carnaroli rice, its thick-skinned, creamy cranberry beans, its cured meats (salumi), and its robust wines (Barolo, Barbaresco, and Barbera, to name a few).… Continue reading Paniscia

SERVES 4 to 6 (VEG): To get the right texture for our brown rice salad, we boil the rice like pasta, then spread it on a baking sheet to cool rapidly WHY THIS RECIPE WORKS Nutty, pleasantly chewy brown rice works perfectly in an easy salad, but our favorite method for cooking brown rice—baking— wouldn’t… Continue reading Brown Rice Salad with Asparagus, Goat Cheese, and Lemon

SERVES 4 to 6 (VEG): Baking brown rice guarantees even cooking, and resting the rice while the add-ins warm through ensures a fluffy texture WHY THIS RECIPE WORKS We set out to bulk up baked brown rice with add-ins that would complement the hearty flavor and texture of the rice. A combination of aromatic browned… Continue reading Baked Brown Rice with Roasted Red Peppers and Onions

SERVES 6 to 8 (VEG): Blooming the North African spice blend ras el hanout with the rice is a streamlined way to add complex flavor WHY THIS RECIPE WORKS This hearty rice dish combines several flavorful elements of North African cuisine—sweet potatoes, green olives, and fennel —along with the distinctive warmth of the spice blend… Continue reading Spiced Baked Rice with Roasted Sweet Potatoes and Fennel

SERVES 4 to 6 (VEG): Soaking the rice for our Lebanese pilaf in hot water ensures that it’s done cooking at the same time as the pasta. WHY THIS RECIPE WORKS Classic Lebanese rice and pasta pilaf combines rice with pieces of toasted vermicelli that add richness and a nutty flavor. In order to produce… Continue reading Herbed Basmati Rice and Pasta Pilaf

SERVES 8 to 10 (VEG): Deeply roasting spiced cauliflower gives it a crisp texture and bold flavor that works perfectly with fragrant basmati. WHY THIS RECIPE WORKS For a fragrant, warm-spiced rice redolent with North African flavors, we started with aromatic basmati. We paired it with sweet, earthy roasted cauliflower, tossed with a generous amount… Continue reading Spiced Basmati Rice with Cauliflower and Pomegranate

SERVES 4 to 6 (VEG): Toasting the rice gives our basmati pilaf nutty flavor and using less water makes the rice pleasantly firm. WHY THIS RECIPE WORKS In the Mediterranean, rice is rarely served plain — complementary flavorings are added to play off the other dishes on the table. We decided to create a basmati… Continue reading Basmati Rice Pilaf with Currants and Toasted Almonds