|
Advertisement
THE NIBBLE’s Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.
Archive for Rice/Beans/Grains
|
July 24, 2009 at 7:01 am
· Filed under International Foods, Rice/Beans/Grains
|
|
Beautiful, fragrant grains with an exquisite
taste, Thai Hom Mali rice is worth seeking
out. Photo by Emily Chang | THE NIBBLE. |
|
In these fiscally cautious times, we’ve cut back on visits to our neighborhood Thai restaurant (sorry, guys—miss you!), where we easily ran up tabs of $60 for dinner for two. Instead, we’ve been cooking with Thai Kitchen’s easy-to-use products. One item in the line that has become a mainstay in our kitchen is the lovely jasmine rice, a variety known as Hom Mali.
The name Hom Mali has been trademarked for jasmine rice that is indigenous to Thailand. As with all organic products, each region gives its own special spin to the flavor based on terroir and microclimate, and rice is no different. As with other jasmine rice, Thailand’s rice crop had previously been labeled simply as jasmine rice or its synonyms: aromatic rice, scented rice or fragrant rice.
However, Thailand developed three proprietary varieties of its indigenous jasmine rice, which is grown in the lush tropical climate of northeast Thailand. In the process of producing strains that obtain higher yields with higher resistance to diseases and insect pests, Thailand has gained international recognition for its unique jasmine rice. And now you can impress the staff at Thai restaurants, by asking, “Is this Hom Mali?”
|
|
To those who think rice is bland: There are certainly bland varieties of white rice, including the ubiquitous short-grain variety served in Chinese restaurants. But try jasmine rice—and more specifically, a box of Jasmine Rice Select Harvest from Thai Kitchen (you’ll see a “Genuine Thai Hom Mali Rice” circle on the box). The pure white, long, plump grains are wonderfully fragrant (the name “jasmine” comes from the scent, which has overtones of jasmine). The rice is wonderfully soft and moist, and so delicious that we enjoy eating it plain. We cooked it on the stovetop for 30 minutes, but you can microwave it in half the time. Rice is gluten free.
See the many types of rice in our Rice Glossary.
Try one of these delicious rice salad recipes for a lighter summer main course.
|
|
|
Permalink
|
|
July 13, 2009 at 7:01 am
· Filed under Kosher Nibbles, Rice/Beans/Grains, Vegan
|
|
July 13th is Franks & Beans Day. Thank goodness for Amy’s—we can celebrate with quality baked beans. Amy’s Organic Vegetarian Baked Beans are the best canned beans we’ve had: rich, hearty beans that aren’t drowning in the cloying sweetness that other brands succumb to.
(What is it with manufacturers who sweeten every savory food, so that meat and vegetables smack of sugar? Isn’t that what dessert is for? Do Americans really want everything to taste sweet, or want to ingest all that extra weight-gain and diabetes-inducing sugar?)
Also delicious are Amy’s Organic Traditional Refried Beans (pinto beans), Organic Refried Beans with Green Chiles and Organic Refried Black Beans—all of which go perfectly well with franks and other foods, and should’t be reserved for Mexican dishes. That being said, the quality of Amy’s refried beans is superior to most Mexican restaurants. All of the products are vegan, gluten free and cholesterol free, with a MSRP of $2.79 for a 15.4-ounce can. Just heat and serve! The products are certified kosher by Ner Tamid K.
|
|
When we don’t have time to make our own baked beans, we’re happy to eat Amy’s. |
|
See our favorite organic frankfurters to go with the organic baked beans.
Check out different types of beans in our Beans & Legumes Glossary.
|
|
|
Permalink
|
|
June 21, 2009 at 10:34 am
· Filed under Gluten-Free, International Foods, Rice/Beans/Grains
|
|
We love black pearl rice, so we were happy to try Annie Chun’s new microwavable rice bowls, Black Pearl (mixed with sprouted brown rice) and Multi Grain, a mix that includes sprouted brown rice, Indian and regular millet (a grain-like seed, high in magnesium, protein and B vitamins) and the Black Pearl rice. Both products produce steamed rice in one minute—a good gluten free, whole grain snack or part of a larger meal. Steamed or sautéed veggies, tofu, poultry or seafood make quick toppers. The rice can be served in the microwavable bowl.
Both varieties are unseasoned and require some kind of salt or other seasoning to bring up the flavor.
Black pearl rice, with chocolaty notes, was once reserved solely for the emperors of ancient China—it is also known as “forbidden rice.” It’s rich in amino acids and high in vitamins and minerals such as iron, potassium and magnesium.
We added Pacific Island American Soy Sauce to the Black Pearl. Pacific Island Soy Sauce, which we discovered in our review of the best soy sauces, is a very interesting blend of soy sauce and vinegar, plus lemon, green onion and jalapeño. You get the tangy vinegar notes, as well as the soy, and it has 50% lower sodium than lite soy sauce.
|
|
Annie Chun’s Black Pearl Rice. Photo by Hannah Kaminsky | THE NIBBLE. |
|
The second time around with the Black Pearl rice bowl, we created mock rice pudding, adding milk and artificial sweetener, then reheating for 20 seconds. (Feel free to add half and half or cream and the sweetener of your choosing—white or brown sugar, maple syrup or honey.)
To the Multi Grain Rice we first added a tablespoon of grated Parmesan cheese and some fresh-cracked pepper. We keep grated Parmesan in the freezer. The trick is to have it grated very finely at the store, not in flakes, and keep it in an airtight container. Then, whenever you need a spoonful to season anything from soup to eggs, take it from the container—it “defrosts” instantly.
For our second Multi Grain sampling, we seasoned the rice with a bit of the Pacific Island Soy Sauce and topped it with a poached egg and some minced fresh parsley (any herb will do). Some salt would have been fine instead of the soy sauce, but the vinegar in Pacific Island was a nice counterpoint to the poached egg.
A 6.3-ounce bowl is $3.19, a 12-pack is $31.08 at AnnieChun.com. The products are also available at retailers nationwide. We enjoyed all of these as snacks. With the whole grain goodness and comfort food warmth (especially during this three-week stretch of rainy days), we felt triumphant over our jones for ice cream.
See more types of rice in our Rice Glossary.
|
|
|
Permalink
|
|
December 30, 2008 at 9:00 am
· Filed under Bread, Crackers, Muffins, Cheese/Yogurt/Dairy, Condiments, Pasta/Pizza, Rice/Beans/Grains, Salts/Seasonings, Snacks, Spreads & Dips, Top Pick Of The Week
|
We wish you a happy and healthy New Year. In fact, you can start 2009 with a pantry full of some healthy Top Picks Of The Week from 2008. These delicious foods will not only meet with your approval; they’ll get the nod from your doctor, nutritionist and trainer, too.
- Cool Beans Dip. Leave the mayonnaise and sour cream dips behind in 2009. Keep the good taste as you trade up to the heart-healthy olive oil base and good nutrition of white beans. Cool Beans is a winner of THE NIBBLE Outstanding Artisan Award.
- French Meadow Bakery. This fine organic baker makes it easy to get your whole grain quota of the day. Just switch to their bread and bagels.
- Holly’s Oatmeal. Even if you think you don’t like oatmeal, give Holly’s a try. It’s a mix of several different whole grains; just one serving has 38g of your 48g daily whole grain requirement. Holly’s Oatmeal is a winner of THE NIBBLE Outstanding Artisan Award.
- Rick’s Picks Pickles & Pickled Vegetables. No sugar, no salt, just delicious farm-fresh vegetables and artisan brine seasoned with fine spices and herbs. Great as snacks, garnishes and low-calorie treats for dieters. Rick’s Picks is a winner of THE NIBBLE Outstanding Artisan Award. |
|
Is a bagel “healthy” food? Yes, when it’s a whole
grain bagel like this one from French Meadow
Bakery. Top it with 0% fat, thick Greek yogurt
instead of cream cheese (we like Chobani, FAGE
and Oikos brands). |
- Sauces ‘n Love Tomato Sauces. There’s no need to add sugar to a tomato sauce when you use tomatoes that are so naturally sweet. These low-calorie sauces are not just for pasta, but for vegetables, tofu, meats, dips and more.
- SAVU Smoker Bags. How can you make food taste new and wonderful without adding a single calorie? Here’s the answer! Smoke meat, fish and vegetables in your oven or on the grill.
- True Natural Taste Artisan Organic Mustard. Save calories and enjoy the health benefits of mustard. Make your New Year’s resolution: more delicious mustard, less mayonnaise.
- Vermont Butter & Cheese Company. Goat cheese has less fat and fewer calories than cow’s milk cheese, and is more easily digested, too. Eat more goat cheese in 2009!
Read the reviews of all of these products by clicking on the links above. And watch for THE NIBBLE’s January “health month” issue, online January first. |
|
|
Permalink
|
|
September 19, 2008 at 11:17 am
· Filed under Contest, Rice/Beans/Grains, Vegetables
|
Cannellini beans, also known as white
kidney beans, are one of the many
nutritious, delicious beans that are also
beautiful. |
|
Do you remember the classic schoolyard chant, “Beans, beans the musical fruit?”* For years, children have recited variations of this memorable chant, even though beans are a vegetable, not a fruit. (But then, what rhymes with vegetable?) Now, you can right this wrong, win $5,000, a trip to New York City and a meeting with Drew Lachey (recording artist and “Dancing With The Stars” winner). Sponsored by Bush’s Beans, you’ll need to compose a chant and upload a video of yourself performing it. Visit BeanChant.com for details, and you and three pals may be in Times Square with Drew, as you perform your winning number. Here’s the chant Drew wrote to kick off the challenge:
Beans, beans have protein to spare
Call them a fruit? I won’t even dare
They’re a veggie that makes you grow up big and strong
And with beans on the table, your meal can’t go wrong |
Beans have more protein and fiber than any other vegetable, You don’t have to struggle with kids to eat their veggies: 4 out 5 like beans (according to a 2007 survey conducted by Impulse Research on behalf of the makers of Bush’s Beans). With 30 varieties of beans, from kidney and garbanzo to black and pinto, a family can try a different kind each week. Read more about them in THE NIBBLE’s Glossary of Beans & Grains. Visit VegetableWithMore.com for 1,000 delicious bean recipes.
The contest closes closes December 12, 2008.
*Beans, beans the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So eat your beans with every meal! |
|
|
Permalink
|
|
August 13, 2008 at 8:00 am
· Filed under Entertaining, Recipes, Rice/Beans/Grains
|
If you keep a can of white beans in the pantry, you can whip up a bean dip in five minutes. It’s handy to do this, because when guests drop by, you look like a kitchen magician, when all you’ve done is toss some ingredients into the food processor.
Variations: After you’ve made the basic recipe, try variations with your favorite flavors: anchovy, basil, chive, green or black olive, jalapeño, parsley, roasted red peppers, sundried tomato, etc. These flavors are easy to add with Amore Pastes. Add two tablespoons to the food processor.
Then do even more, by making bruschetta with your bean purée, or you can use Cool Beans dip, a NIBBLE Top Pick. It makes a delicious, garlicy snack, cocktail pairing or first dinner course.
-White Bean Dip Recipe
-White Bean Bruschetta Recipe
Find more articles and reviews of bean products in THE NIBBLE’s Rice, Beans & Grains section. |
|
Bean purées can scooped, spread or
spooned. |
| |
|
|
Permalink
|
|
August 12, 2008 at 8:00 am
· Filed under Rice/Beans/Grains, Snacks, Top Pick Of The Week
|
Travelers to Provence and Italy have likely been served an appetizer dip and spread made of white beans. A purée of slow-cooked beans, flavored with lemon, garlic and fresh herbs, is delightful for dipping crudités and breadsticks and for spreading on bread and crackers. In Morocco, a spicier version called bissara, made with fava beans, is seasoned with cumin, paprika and cayenne. Both variations are far more elegant than the popular black bean dip of Tex-Mex cuisine. White bean spread can be the base of canapés, can add complexity to sandwiches and can serve as a side with duck, lamb, pork or veal.
Given the popularity of hummus, a purée of chickpeas and tahini, white bean dip should appeal to many American palates. It looks like hummus, can be substituted for hummus and can be flavored in the same way, providing plenty of tasty variations (chive, garlic, jalapeño, olive, sundried tomato, etc). White bean dip may even have a broader appeal, because, composed of white beans and olive oil, it lacks the more exotic sesame flavor provided by the tahini. |
|
 Serve Cool Beans white bean dip any way
you would enjoy hummus…and in many
more ways. |
Yet, aside from making it at home or encountering it at a good restaurant here and there, where does one find white bean dip? For those who want to open a jar and dig in, the two brothers who founded Cool Beans have made it easy for you. Their jars of white bean dip require no refrigeration and are easy to keep on hand for company, as a healthy gourmet snack, or if you just want to add some oomph to a sandwich. Now, the retailers of America will have to do their part and put it on the shelves. Until white bean dip is as prevalent as hummus, you can order it online. The dips are all-natural, low-sodium, lowfat and certified kosher. Read more about Cool Beans dip and spread in the full review. |
|
|
Permalink
|
|
July 8, 2008 at 10:12 am
· Filed under Fish/Seafood/Caviar, Rice/Beans/Grains
|
A portfolio of Charleston and lowcountry specialties aims to ensure that people everywhere can enjoy “Food For The Southern Soul.” The first two products we tried, Stone Ground Grits and Tidewater Shrimp Sauce And Marinade, made an excellent (and easy!) dinner that we can’t wait to have again…and again.
Charleston Favorites is another happy example of a businessperson from a “traditional” sector of industry who followed his love into the food business. Proprietor Jimmy Hagood began in insurance sales, and now owns a thriving catering business in Charleston, as well as a manufacturing company that sells Southern specialties throughout the United States. Delicacies such as benne wafers, peach butter, pepper jelly and, of course, barbecue sauces and rubs are just part of a line that sends a taste of the South anywhere. |
|
A dinner of lowcountry shrimp and grits couldn’t be easier with Food For The Soul. |
Years ago, Hagood, a barbecue hobbyist, traded in his briefcase for an apron and began a pit barbecue catering company. In his new food career, he noticed small local specialty food companies that produced terrific products, but faced challenges of survival. He began to buy them up to provide economies of scale in production and distribution. Today, his company, Specialty Food South LLC, includes brands such as Charleston Favorites that specialize in the foods of Charleston and the South Carolina lowcountry. If our first taste is an example of the entire portfolio, we can’t wait to order the rest of the line.
A charming gift box arrived containing a two-pound bag of Charleston Favorites Stone Ground Grits and an 18-ounce bottle of Tidewater Shrimp Sauce and Marinade. The grits take about 35 minutes to cook; we sautéed the shrimp in about three minutes. The results were one of the best meals we’ve had in a long time—perhaps because, as New Yorkers, we don’t get too much lowcountry cuisine. We added a large green salad, but the oohs and aahs were earned by the grits and shrimp.
Not only would we gladly cook this dinner on a regular basis; we’d send it as a gift to almost everyone, because it requires minimal cooking skills. If you can make hot cereal, you can make grits. If you can pour the contents of a bottle into a sauté pan, add peeled shrimp and stir, you can have delectable Tidewater shrimp. Read the full review on TheNibble.com. |
|
|
Permalink
|
|
November 25, 2007 at 10:58 am
· Filed under Gourmet News, NutriNibbles/Organic, Rice/Beans/Grains
|
| McCormick came out with black food coloring this fall (it did not previously exist at the consumer level, so now you can ice chic [or goth] cupcakes to your heart’s content). Based on a food trend reported by Florida’s Sun Sentinel, McCormick may be an American trendsetter. Ebony-colored foods are red-hot in Japan and other parts of Asia, and the trend may be headed west. Black foods have been eaten for hundreds of years in Japan for their rich taste (deeper-colored foods generally have more profound flavors). But now, people are buying them for their nutritional value. |
|
Black rice, also known as “forbidden” rice (see our Rice Glossary for more information).
|
The black-food fervor in Japan began a few years ago with a cocoa drink spiked with black soybeans. Next, a black-soybean tea was granted FOSHU status (foods for specified health use), the Japanese equivalent of an FDA-approved health claim. Black vinegar drinks are promoted as tonics to lower blood pressure and cholesterol levels. Black soybean coffee and black soy milk have become popular. On the food side, there are black rice, black sesame biscuits and cereal, and black soybean coffee. If you want to jump the trend, the Sun Sentinel suggests:
- Black Beans. The familiar black bean contains more antioxidants (including anthocyanins) than any other bean. Add them to chili, soups and salads. Read more in our Bean Glossary.
- Black Rice. This whole-grain rice contains more fiber and nutrients compared to white rice. Some varieties look purple when cooked (see the photo above). We love making Thai rice pudding with black rice and coconut milk. Read more in our Rice Glossary.
- Black Soybeans. High in protein, fiber and anthocyanins, black soybeans may be better at lowering cholesterol levels than yellow soybeans, according to Japanese researchers.
- Black Vinegar. A dark vinegar typically made from brown rice, it’s an Asian version of balsamic, aged to give it a woodsy and smoky flavor. Find it Asian markets. Read more in our Vinegar Glossary.
- Blackberries. The purplish-black berries have among the highest antioxidants of any fruit.
- Nigella Seeds. Also called black onion seeds, these tiny jet-black seeds are staples in Indian and Middle Eastern cuisine. They have a nutty, peppery flavor and are used as a seasoning for vegetables, beans and bread (including naan). Find them in ethnic markets.
- Black Mushrooms. Aromatic and rich in flavor, black mushrooms include shiitake, wood ear and black trumpet. Dried versions are easily found in Asian markets. Read more in our Mushroom Glossary.
Perhaps you’ll be inspired to whip up a New Year’s Eve dinner with black foods in every course, to celebrate a healthy new year. |
|
|
Permalink
|
|
November 14, 2007 at 9:06 am
· Filed under Rice/Beans/Grains, The Nibble
|
Slender pouches microwave to fluffy rice dishes. |
|
Looking for a great side dish or vegetarian meal that’s ready in 90 seconds? Baji’s Rice Meals are a wonderful addition to the pantry shelf: an uber-convenient line of five international flavors of basmati rice. The pouch goes into the microwave, and Jambalaya, Lemongrass and Basil, Lentil Rice Biryani, Nasi Goreng or Paella emerges (rice and vegetables only—add your own meat, poultry or seafood). The dishes are highly seasoned. They can be enjoyed with everyday grilled meat, poultry or seafood, or incorporated into a more complex jambalaya, paella or Indian dish. The line is all natural, trans fat free, cholesterol free, wheat free, gluten free and preservative free. A 9-ounce box is $2.99 and makes two adult pportions. The line is sold at fine retailers and on Amazon.com. A portion of the company’s profits helps disadvantaged children throughout the third world. Read our full review of Baji’s Rice Meals. |
| If you like crunchy snacks, read our review of Baji’s flavored papadums, which we reviewed earlier this year. Read about more global foods in our International Products Section. |
|
|
Permalink
|
« Previous entries Next Page » Next Page »
|
