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[personal profile] ysabetwordsmith
The Complete Beans and Grains Cookbook: A Comprehensive Guide with 450+ Recipes
Paperback – February 6, 2024
by America's Test Kitchen


This cookbook covers a wide range of vegan, vegetarian, and omnivore recipes from around the world. They run the gamut from very simple to fairly complex. Most recipes have a photo of the dish; complicated ones often have step-by-step photos. There are also sidebar recipes for condiments, spice blends, and such. The Introduction includes Welcome to the World of Beans and Grains, About Beans, About Canned Beans, About Lentils, About Other Legumes, About Grains, About Rice, and Useful Equipment. That right there is over 30 pages of education about cooking high-protein, high-fiber dishes based on these seed foods. Back matter is similarly generous with Nutritional Information for our Recipes, Conversions and Equivalents, and an Index that lists both ingredients and recipe titles.

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ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
[personal profile] ysabetwordsmith
We found black rice (which cooks up purple) so I've been looking up recipes.  If you want a lighter, brighter purple color then you can mix it with a white rice.  Black rice comes in fluffy or sticky versions.  Be aware that not all recipes specify which, so think about the texture you want.

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nverland: (Cooking)
[personal profile] nverland


Rice Pilaf - Alton Brown
Total: 45 min Prep: 15 min Cook: 30 min Yield: 6

Ingredients

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Directions

Preheat the oven to 350.
Melt the butter in a 3-quart saucier over medium heat.
Stir in the onion, bell pepper and 2 pinches of salt.
Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
Transfer the saucier (towel and all) to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes without opening the lid.
Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
nverland: (Cooking 1)
[personal profile] nverland
 photo CRANBERRY APPLE PECAN WILD RICE PILAF.jpg

CRANBERRY APPLE PECAN WILD RICE PILAF
PREP TIME 8 mins COOK TIME 60 mins TOTAL TIME 1 hour 8 mins
Serves: 6 servings

INGREDIENTS
1 ½ cups low-sodium chicken broth
1 ½ cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
½ large onion, diced
1 Fuji or Honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
½ cup dried cranberries
½ cup chopped pecans, toasted

Garnish (optional)
Fresh thyme
Fresh parsley

INSTRUCTIONS
Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Jeweled Rice Pilaf with Carrots.jpg

Jeweled Rice Pilaf with Carrots
ACTIVE: 25 MIN TOTAL TIME: 1 HR SERVINGS: 6

INGREDIENTS
½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

MAKE AHEAD
The rice can be refrigerated overnight and rewarmed before serving.
[identity profile] alexcat.livejournal.com
Pepper Steak

Simmering the
beef in soy sauce gives it a nice little
kick and an Asian flavor.


Ingredients:

1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch
cooked rice


Directions:

Cut steak into small strips or cubes. Brown in shortening or oil for about
5 minutes or until tender.
Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes.
Add the onions and simmer for 5 minutes.
Add the bell peppers. Cook until tender.
Mix the remaining 1/4 cup of water with the cornstarch. Stir until no
lumps remain. Add to the beef mixture. Allow it to continue simmering
until the sauce thickens.


Serve over a bed of warm rice.
[identity profile] alexcat.livejournal.com
Black Beans and Rice

2-3 cups cooked rice
1 pint tomato juice
½-1 pound sausage or ground beef, crumbled and browned
1 medium onion, chopped and sauteed
1 can black beans, drained and rinsed.

Make rice and set aside. If you use Minute Rice, use the tomato juice as the liquid.

Brown sausage and onions in a large skillet or wok. Add the rinsed beans and heat through. Add the rice and tomato juice. Heat through. Serve with a hot sauce, if you like it spicy. You can also add Cajun seasoning if you like.
nverland: (Cooking3-Chef)
[personal profile] nverland
Jewel Rice

Ingredients
1/2 cup chopped onion
2 Tbsp. Butter
1 cup rice
1 chicken bouillon cube (or vegetable)
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Dried thyme
1 package frozen peas, thawed, drained (10oz.)
1 1/2 cup orange sections

Directions
Sauté’ onion in butter in skillet until tender. Add rice, cooking until golden. Stir in next 4 ingredients and 2 cups water. Simmer, covered, for 15 minutes. Add peas. Cook for 5 minutes longer or until rice is tender and water is absorbed. Add orange sections and heat through.

 photo 11.gif

.
[identity profile] chaotic-binky.livejournal.com

Almond Rice Pudding

I do not measure this because I make it quite often. However, lady hands are always good for measuring and I have two of them!


Ingredients:

One handful of sugar, plus a little bit more if you like sweetness.

Two - three handfuls of dessert rice – pudding rice.

1 handful of flaked almonds – or more if you really love almonds.

10 – 15 cardamoms

1 litre or 2 pints of milk

Method:

Set oven to 350°F, 180°C or Gas Mk 4.

Take on ovenproof dish capable of holding all the ingredients with room to spare – 2 litre or 3 pint capacity.

Peel the covering away from the cardamoms and put the seeds into the ovenproof dish.

Put rice, almonds, sugar and milk into dish and stir.

You can float a knob of butter on top if you want but it doesn’t really add anything to it.

Cook in oven for 1 ½ to 2 hours, stirring every thirty minutes.

After 1½ hours test a grain of rice to see if it cooked and if not put back in oven.

If mixture starts looking a bit dry add some more milk.

This is lovely served hot or cold :D

[identity profile] alexcat.livejournal.com
Yep, that's what it's called. Quick. Easy. Delicious.

This Is Not Rice Pilaf
Recipe courtesy Laura Calder

Prep Time:5 min
Cook Time:18 min
Level: Easy
Serves: 6 servings.

Ingredients
•1/4 cup/55 g butter
•2 onions, sliced
•2 cloves garlic, peeled and crushed
•1 tablespoon chopped fresh thyme
•Salt and freshly ground black pepper
•1 1/2 cups/325 g rice

Directions
Heat the butter in a saute pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside.

While the onions are cooking, bring a large pot of water to the boil. Salt it, as for pasta, then boil the rice until tender. Drain well. Toss with the onion mixture and heat through.

.Printed from CookingChannelTV.com on Fri Nov 19 2010
© Fine Living Network, LLC. All Rights Reserved

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