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    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/Seeds

RECIPE: Couscous Salad With Grilled Peaches

Grilled peaches and shaved pecorino make
this couscous salad very glamorous. Photo
courtesy Stasty.com.

 

Want something more sophisticated and whole grain? A salad that can be used as a side or a first course?

Make a couscous salad. Here’s another delicious end-of-the-summer idea from a very delicious blog, Stasty. Thanks, Vicky!

The pecorino cheese and salami strips add an Italian twist.

RECIPE: COUSCOUS SALAD WITH GRILLED
PEACHES

Ingredients

  • 1 tablespoon melted butter
  • 1 peach
  • 1 apricot
  • 1-1/4 pound/200 g dry couscous
  • 1 or more tablespoons chives to taste, finely chopped
  • Salami or substitute protein, chopped into thin strips
  • Pecorino cheese, shaved
  • 1 teaspoon white balsamic vinegar (substitute
    white wine vinegar)
  • 3 teaspoons olive oil
  • Salt and pepper to taste
  •  

    Preparation

    1. COOK the couscous. Shave Pecorino with a vegetable peeler.

    2. CUT the peach and apricot into segments and remove the stones. Brush with melted butter.

    3. HEAT a grill pan over high heat. Using tongs, place the fruit segments on the pan. Cook for about 2 minutes, then turn and grill the other side. Once the fruit is nicely marked by the grill, remove with tongs and set aside on a plate.

    4. MIX the vinegar and olive oil in a small bowl; add salt and pepper to taste.

    5. MIX the the cooked couscous with the finely chopped chives, strips of salami and shaved Pecorino. Pour the dressing over the couscous and mix together with a fork. Place the couscous in a large serving dish and place the grilled stone fruit on top.

    Serve with a crisp white wine.

     

    Pecorino cheese and strips of salami add an Italian twist. Photo courtesy Stasty.com.

     

      

    Comments

    TIP OF THE DAY: Substitute Tofu For Cream & Try This Dairy Free Chocolate Pudding Recipe

    Soft tofu can be turned into a substitute for
    heavy cream. Photo courtesy House Foods.

     

    We learned from Japanese and Asian-influenced restaurants that you can have lush, creamy tofu-based desserts and not even notice there’s no cream. Substituting tofu for heavy cream helps to save calories and avoid cholesterol. It produces recipes that support kosher, lactose-free and vegan diets. It’s also less expensive than cream, and is available in organic and conventional varieties.

    Erin Dow of Guiding Stars shared how to make a heavy cream substitute from soft (silken) tofu.

    “Abstaining from heavy cream, regardless of the reason, can pose a serious challenge in the kitchen,” Erin notes. “Its thickening power, its silky rich mouth feel, and the flavor-balancing power of its fat content, are tough to replicate with plant-based alternatives. But for certain applications, a substitute made with silken tofu can help. The recipe is simple.”

     

    RECIPE: SOFT/SILKEN TOFU “HEAVY CREAM”

  • Combine one part silken tofu with one part liquid of your choice (see last two bullets) in a blender and process until smooth.
  • If desired, strain through a fine mesh strainer before using.
  • For sweet recipes, use coconut milk or unsweetened vanilla soy milk for the liquid. Add 1/2 teaspoon vanilla for every cup of cream you make.
  • For savory recipes, use almond or oat milk. They will help balance out the flavor without risking a curdled mess.
  •  
    Soft/silken tofu heavy cream is a great substitute for pastry creams and other desserts, quiches and chocolate truffles and for thinning out frostings and dips. Use it to add body to sauces, gravies and smoothies. Extra firm or firm tofu is used for scrambles, kabobs, stirfries and other mains.

     

    And pudding—chocolate, vanilla, butterscotch, etc.: Tofu substitutes easily for cream. The following recipe is dairy free and cholesterol free. It’s a companion to the tofu chocolate mousse recipe we published last year for National Chocolate Mousse Day.

    It was created by Debi Mazar & Gabriele Corcos, hosts of Cooking Channel’s show “Extra Virgin.” Budino is the Italian word for pudding.

    RECIPE: TOFU CHOCOLATE BUDINO

    Ingredients For 6 Servings

  • 1/3 cup light brown sugar
  • 2/3 cup water
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces good quality bittersweet chocolate, chopped
  • 1 package (14 ounces) soft/silken tofu
  • 2 teaspoons pure vanilla extract
  •  

    No cholesterol, no lactose. Photo courtesy Cooking Channel.

     

    Preparation

    1. COMBINE sugar, water, and cocoa water in a medium sized saucepan. Bring to a boil, and stir until sugar is dissolved. Simmer for 5 minutes. Turn off heat and cool slightly.

    2. MELT chocolate in a glass bowl set over a saucepan of lightly simmering water.

    3. PLACE all ingredients in a blender and purée until completely smooth. Divide the chocolate mixture among ramekins and place in the refrigerator for 2 hours or overnight.
     
    ABOUT TOFU

    Tofu was first created from soybeans more than 2,000 years ago in China. While lots of tofu and soy sauce are consumed, approximately 85% of the world’s soybean crop is processed into soybean meal and vegetable oil.

    In Japan, edamame (immature soybeans), miso (soybean paste), natto (fermented soybeans) and kinako (roasted soybean flour) are popular foods. Soy milk, tempeh and textured vegetable protein are increasing in popularity in the U.S.

    If you’re ingredient-conscious, look for organic tofu, made from sustainably grown, non-GMO soybeans. Commonly used tofu processing aids such as defoamers, bleaches and preservatives are not used in organic tofu.

      

    Comments

    TIP OF THE DAY: Things To Do With Polenta Slices

    Stack slices of grilled polenta with your
    favorite fillings; here, crab salad and
    guacamole. Photo courtesy Costanero
    Cocoino Peruana.

     

    Polenta—which is both the Italian word for cornmeal and a cooked dish made from it—has become popular in America through Italian and Continental restaurants. But it’s not new to America. For the first two centuries of The United States, American diets contained much cornmeal—in bread, breakfast cereal and other recipes. It was gradually replaced by refined wheat flour.

    While corn itself is a whole grain, polenta is refined: It is degerminated cornmeal, with the germ and endosperm (which contain the fiber and other nutrition) removed. As with all refined grains——the majority of the grains we consume—the protein, iron and vitamins are left on the factory floor.

    But that doesn’t mean it isn’t a delicious addition to the table. We spotted this attractive starter at Costanero Cocoino Peruana, a Peruvian restaurant in Montclair, New Jersey. It reminded us of Caprese stacks, one of our favorite first courses to make with summer’s heirloom tomatoes (see photo below).

    You can make polenta from scratch, or buy it in rolls, available in most supermarkets. The latter makes it easy to create stacked appetizers and sides. It’s available in plain plus flavors such as basil-garlic and sundried tomato.

     

    STACKED POLENTA APPETIZER RECIPE

    The most time-consuming part of this recipe is deciding what to layer in-between the polenta slices. Tips: Select different colors, and check out your leftovers to see what could work. You can serve the stacks with a lightly-dressed frisée or mesclun salad.

    Ingredients

  • Polenta, three slices per serving
  • Pesto, remoulade, thousand island dressing or other sauce for garnish (match sauce to fillings)
  • Optional: fresh herbs for garnish
  •  
    Then, select two fillings:

  • Bacon, crumbled (variation: bacon and onions cooked in the bacon fat) or prosciutto
  • Carrot salad
  • Cheese: goat cheese, mozzarella or other favorite, preferably soft or semisoft
  • Crab, shrimp or other protein salad, finely chopped
  • Cranberry sauce or chutney
  • Giardiniera or marinated chopped vegetables
  • Guacamole or vegetable puree (broccoli, pea, red bell pepper or anything colorful)
  • Chicken, ham, turkey or other protein, diced (a great use for leftovers)
  • Herb-marinated mushrooms, finely chopped
  • Mashed potatoes—update the flavor with fresh chives, basil, or flavored olive oil
  • Sautéed or steamed spinach or kale, seasoned with garlic
  • Smoked salmon or other smoked fish
  • Spread of any kind
  • Anything else that appeals to you
  •  

     
    Preparation

    1. SLICE polenta into desired thickness; broil, fry or grill until edges become slightly crisp.

    2. TOP first polenta round with first filling and top with second polenta round. Use a spatula to make the filling flush with the edges of the polenta. Repeat with second filling and third polenta round.

    3. PLATE as desired, with pesto/sauce, fresh herbs and/or salad.

     
    MORE RECIPES

    There are two styles of polenta: creamy polenta, which is like cooked grits, and sliced polenta, in rounds or squares/rectangles. These recipes use rounds from purchased rolls of polenta. Start by slicing and grilling/frying the rounds.

    Breakfast

  • With maple syrup or topped with a fried egg.
  •  

    A vertical Caprese salad: tomatoes, mozzarella and basil. You can grow the beautiful opal basil here with seeds from BonniePlants.com, or buy it at a farmer’s market.

  • “Huevos rancheros” style, topped with cheese, a poached egg and salsa.
  •  
    Lunch, Dinner Or Sides

  • Topped with mushroom ragu.
  • On a bed of sautéed bell peppers, mushrooms and onions.
  • Topped with any kind of sauce or mix of leftovers: cubed ham, capers, whatever.
  • “Hash browns” or fries: Cut roll into fry-size planks,fry and dust them with grated parm Parmesan.
  • Breaded, fried and served with pesto or a dipping sauce.
  •  
    MORE POLENTA IDEAS

  • Polenta cookies (recipe)
  • Ratatouille With Crispy Polenta (recipe)
  • Smoked paprika Shrimp With Poblano Polenta (recipe)
  •   

    Comments

    RECIPE: Tofu Fries

    A spin on fries: tofu and coconut. Photo courtesy House Foods.

     

    Most people have had french fries in some or all of their variations*, sweet potato fries, zucchini fries, even yucca fries. But how about tofu fries?

    House Foods created this tasty recipe, which evokes coconut-battered shrimp:

    CRISPY COCONUT TOFU FRIES WITH SPICY
    APRICOT SAUCE

    Ingredients

    For Tofu Fries

  • 1 package (14 ounces) extra firm or super firm tofu, drained
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon finely grated lime zest
  • 2/3 cup panko breadcrumbs
  • 2/3 cup shredded coconut
  •  

    *French fries in all their shapes—crinkle, curly, shoestring, steak cut, thick-cut, wedges and others—and recipes such as cheese fries, chili fries, poutine, etc.

     

    For the Spicy Apricot Sauce

  • ½ cup apricot jam
  • ¼ cup fresh lime juice
  • 1 tablespoon sriracha† or other hot sauce
  • ¼ teaspoon salt
  •  
    †Sriracha is a hot chili sauce from Thailand. It is made from sun-ripened chile peppers, vinegar, garlic, sugar and salt. It can be found in the Asian aisle of some supermarkets, in Asian grocery stores and online.

    Preparation

    1. PREHEAT the oven to 400°F. Spray a rimmed baking sheet with nonstick baking spray.

     

    House Foods makes conventional tofu and organic varieties. Photo courtesy House Foods.

     

    2. SLICE tofu crosswise into 4 slabs. Line a plate with several layers of paper towels, arrange tofu in a single layer on the plate, cover with more paper towels and then top with a second plate weighed down by a heavy pot. Set aside for about 15 minutes to dry out, then slice tofu slabs into 1/2” sticks.

    3. BEAT together eggs, salt, pepper and lime zest in shallow dish.

    4. MIX panko and coconut in a second shallow dish.

    5. DIP tofu in egg mixture, turning to coat; then toss in breading mixture pressing gently to help coating adhere.

    6. ARRANGE in a single layer on the prepared baking sheet. Bake for 20-25 minutes, until crisp and golden, flipping the fries after 15 minutes.While the fries bake…

    7. MAKE the sauce by melting the apricot jam with the lime juice, sriracha and salt in a small saucepan over medium-low heat. Transfer to a bowl.

    8. SERVE the fries hot, with the warm sauce for dipping.

      

    Comments

    TIP OF THE DAY: 5 More Uses For Rice

    We overdid it recently, purchasing a jumbo bag of white rice that we’re not likely to make a dent in anytime soon (we try to eat whole grains like brown rice, which we especially enjoy in rice salads).

    So we searched for other ways to use the rice, and found five more ways to employ uncooked rice in the kitchen.

    1. BAKING

    You can buy pie weights to blind bake your crusts, or you can use the rice or beans you have on hand. In this case, reserve the “pie rice” for this exclusive purpose; you don’t want to cook with it after it’s been dried by oven heat.

    2. COFFEE GRINDER

    Clean your coffee and spice grinders—every month, if you use them daily. Beyond brushing out leftover particles, clean the undersides of the blades and absorb other buildup with a “rice treatment.”

     

    Too much rice? Beyond cooking it, we’ve got five ways to use it in the kitchen. Photo courtesy United Rice Mills.

     

    Fill the cavity to the blades with rice, and run it through the grinder. Leading coffee roasters use this trick, and some say it works even better with instant rice.

     

    A grain of rice tells you when the oil is ready. Photo courtesy TastyAppetite.net.

     

    3. FRYING

    How do you check if your cooking oil is hot enough? If you don’t have a deep fryer with a temperature dial, you could use a thermometer. Or, just drop a grain of rice into the oil.

    If the rice rises to the surface of the oil and begins to cook, the oil is ready for frying.

    4. RIPEN FRUIT

    Want to ripen fruit faster? If you don’t have an apple*, store the fruit in a container of rice.

    Check on the fruit twice a day so it doesn’t over-ripen. The rice is still good for cooking.

    *A favorite trick is to place the unripe fruit in a paper bag with an apple. The ethylene released by the apple ripens the fruit overnight.

    5. SALT SAVER

    If you live in a humid climate, your salt make clump. Rice comes to the rescue: Add a few grains of rice to your the salt shaker to prevent clumping.

    For open boxes of salt, put the rice in a tea ball or tie it in a piece of gauze or cheesecloth like a bouquet garni.

    BONUS

    You can also make rice milk from scratch (other than rice, of course!) is water and salt. Here’s the recipe.

    Here are more ways to use rice, for non-kitchen tasks in your home.

      

    Comments

    RECIPE: Cheese Grits

    Hot and hearty cheese grits. Photo courtesy
    Tillamook.com.

     

    It’s so cold in the Northeast today, we’re warming up with a bowl of steaming cheese grits.

    If you’re not from the South, you might not totally “get” grits, a thick, creamy porridge. They can be bland in their traditional recipe, with salt and a pat of butter on top. (You can use sweet toppings instead: sugar, honey, maple syrup, jam, etc.)

    We like our grits in the classic savory preparation, seasoned with salt and pepper and garnished butter and/or cream for added texture and flavor (when we’re not on a cholesterol guilt trip).

    Cheese is a magical enhancer to grits; and Cheddar, Jack or Parmesan is an even yummier replacement for the butter and cream. This recipe is courtesy of Tillamook, one of the country’s best Cheddar producers. You can go heavier or lighter on the cheese, as you prefer.

    CHEESE GRITS RECIPE

    Ingredients

  • 4 cups (32 ounces) whole milk
  • 4 cups (32 ounces) water
  • 2 cups (12 ounces) grits (stone ground with lots of husk—the best are Anson Mills organic heritage grits)
  • ¾-1 cup (3-4 ounces) sharp Cheddar cheese, shredded
  • 3-4 slices (3-4 ounces) sharp Cheddar cheese, broken into chunks
  • ¼ pound (1 stick) unsalted butter
  • 2 tablespoons salt
  • 1 tablespoon fresh-ground black pepper
  • Chives to garnish
  •  
    Preparation

    1. COMBINE milk and water in a large pan and bring liquid to a boil. Whisk in grits, making sure that they don’t clump.

    2. TURN HEAT DOWN to a simmer and stir constantly with a whisk. Continue to stirring with frequently and cook for approximately 45 minutes, until a porridge-like consistency is achieved.

    3. ADD shredded cheese to the grits when they are still a semi-liquid like consistency—they should still be creamy, but acting like they want to grab the ladle. When they stick to the ladle they are fully cooked.

    4. ADD the butter, salt, and pepper right after the cheese. Adjust accordingly with more milk if needed.

    5. POUR grits into oven-safe serving bowls. Add a few piece of sliced cheese chunks (or more if you’d like) to the top of each bowl and put under the broiler for about 30 seconds or until cheese is melty. Having the cheese in chunks assists with uniformity and melting the cheese in the grits.

    6. GARNISH with chives and serve immediately.

    TOO MUCH COOKING FOR YOU?

    Make instant grits in the microwave and add 1 table of grated Parmesan cheese per serving.

    MORE ABOUT GRITS…

    …and another cheese grits recipe.

      

    Comments

    TOP PICK OF THE WEEK: Freekah & Snack Gifts

    A “NEW” ANCIENT GRAIN

    Watch out, quinoa: There’s a new grain in town. Although it’s only new to America; freekeh dates to about 2300 B.C.E.

    As the story goes, freekeh was created by accident when a Middle Eastern village was attacked. The hostiles set the fields of young green wheat blaze.

    After the enemy departed, since food was hard to come by, the villagers rubbed off the burned chaff, cooked the immature kernels and discovered that the grain had a smoky aroma and a nutty taste. A cross between brown rice and barley, freekeh became popular in the cuisines of Egypt, Jordan, Lebanon and Syria.

    Freeheh has great nutrition and great versatility. You can use it in place of rice or any other grain, even down to making freeheh empanadas, jambalaya, paella, tacos, and even freekeh sushi.

    Freekeh Foods makes three freekeh varieties, original and first flavored freekeh we’ve seen, rosemary sage freekeh and tamari freekeh.

     

    There’s a new—albeit ancient—grain in town:
    freekeh. Photo courtesy Freekeh Foods.

     

    If you’re always on the prowl for the new and delicious, get your freak on with freekeh. Read the full review.

     

    Who wouldn’t want a box of new smacks each month? Photo by Elvira Kalviste | THE NIBBLE.

     

    READY TO SNACK?

    Our Top Pick from last week was a gift suggestion: a snack-box-of-the-month club. We’ve encountered two companies that have entered this space, both serving up artisan snacks that are a delight to discover.

    Each month the recipient receives an assortment of all natural, typically good-for-you snack foods. The choices come from a broad selection of fruit bars, veggie chips, teas, cookies, candies, peanut butter and jam, nut and seed mixes and other yummies.

    Love With Food combines “great food for a great cause,” donating one meal to a food bank for each snack box sold.

    Boxtera aims for a high percentage of organic-certified products, and strives to include products that are gluten free.

    Both are wonderful gifts, as well as self-treats. Read the full review.

     

      

    Comments

    TIP OF THE DAY: Green Salad With Beans

    Romaine, tomatoes and cannellini beans—
    with some leftover pasta as a bonus.
    Photo courtesy Galli Restaurant | New York
    City.

     

    Want an easy way to add flavor, fiber, protein and other great nutrition to your diet? Eat more beans: affordable, versatile and toothsome.

    Simply add them to your daily green salad. Toss them with the greens or sprinkle them on top as a garnish. For variety you can hold the lettuce and make a bean, corn and onion salad or an ever-popular three bean salad.

    Beyond the familiar—such as black, cannelini, garbanzo, lima, kidney, navy and pinto beans—there are dozens of varieties waiting to make your acquaintance. Take a look at adzuki beans, anasazi beans, purple runners, scarlet runners, yellow eyes and one of our favorite beauties, Good Mother Stallards.

     
    A vinaigrette works really well with greens and beans. The salad can be as simple as beans, romaine, tomatoes and vinaigrette with some optional shaved Parmesan cheese. You can also use a Caesar dressing (recipe). Snipping in some fresh herbs adds a lilt to the salad (and just about anything).

    FRESH & DRIED BEANS VS. CANNED BEANS

    As with almost every food, fresh (or dried) is better than canned. Not only are the flavor and texture superior, but canned beans are typically packed with a lot of sodium.

    At farmers markets, look for butterbeans, cannellini beans, cranberry beans and others, fresh in the pod. Shell and simmer them in lightly salted water for 30 minutes. They’re a real treat: Fresh beans have a wonderfully creamy texture that will open your eyes to the beauty of beans.

    Look for beautiful heirloom beans from Rancho Gordo and Zursun. Their selections of beautiful beans will make you want to cook them every day. We love giving bags of heirloom beans as gifts.

     
    CHECK OUT THE DIFFERENT TYPES OF BEANS IN OUR BEANS & LEGUMES GLOSSARY.

      

    Comments

    TIP OF THE DAY: Riso Venere, Black Venere Rice

    Black rice turns dark purple when cooked.
    Photo by Hannah Kaminsky | THE NIBBLE.

     

    You may have come across black rice in a Thai restaurant as an optional side. Black when harvested, it turns dark purple from the heat of cooking.

    Black rice is an easy way to add excitement to a dish, from main courses to desserts like rice pudding. And now there’s a new black rice variety from Italy.

    Riso venere (REE-zoe VEH-neh-ray) is a medium-grain hybrid that has a naturally black pericarp (the outermost skin of the grain). In Italian, the name means “Venus rice.”

    The variety was created by Dr. Wang Xue Ren, a Chinese hybrid specialist. It is not genetically modified (that is, it is non-GMO) but is a hybrid of forbidden rice, also called emperor’s rice, a species that has grown in China for centuries. Until the 1800s it was cultivated only for the emperor and the nobility (hence, “forbidden” to others).

    The Chinese cultivars of black rice could not adapt to cold European winters, but the hybrid does well in the Lombardy and Piedmont regions of Italy. Some Americans call the new hybrid “black vernere rice” or “black Venus rice.”

     

    The heat from cooking turns the anthocyanins* in the hull from black to dark purple. Beyond the stunning color, the whole grain rice has a nutty, sweet taste.

    If you can’t find it locally, you can buy black venere rice online.

    Under the brand name Tenuta Castello, an organic-certified brand, the rice is produced using artisan techniques. The grain kernels are left largely intact, without polishing or shining. The result is great flavor and texture.

    Rice is a complex carbohydrate; black rice is a whole grain. In addition to fiber, the hull contains magnesium, manganese, molybdenum and phosphorus, plus 4 times as much iron and twice the selenium† as white rice. There is no cholesterol, fat or sodium.

    *Anthocyanins are flavonoids, a type of antioxidant.

    †Selenium is an important antioxidant: It helps to improve immune response, slow the aging processes and potentially reduce cancer risk.

     

    WAYS TO SERVE BLACK RICE

    Dramatic color is the name of the game. It is equally successful with bland colors (chicken, halibut, squid, tofu) and vibrant ones (Arctic char, salmon and shrimp). Serve it:

  • Instead of white rice, potatoes or noodles
  • With bright vegetables: green beans or peas, red cherry tomatoes
  • Indian style, as a side dish with green or yellow curries or with tandoori chicken
  • Italian style, with grilled artichoke hearts, fennel, radicchio and a garnish of pine nuts
  • In a rice salad, with complementary colors (green onion, red bell pepper or cherry tomatoes) and cubes of mozzarella cheese
  • In a risotto
  • With red or white beans for a new take on “rice and beans” (perhaps with some corn as well)
  • In rice pudding
  •  

    Black rice makes a beautiful bed for proteins, like this wild Alaskan salmon. Photo courtesy ILoveBlueSea.com.

     

    HOW TO COOK BLACK RICE

    Like brown rice, black rice contains the hull so requires a longer cooking time than white rice.

    1. RINSE one cup of black rice; soak for 1 hour in a pot with 1-3/4 cups water. Do not drain.

    2. ADD 1/2 teaspoon salt, bring to boil, cover and simmer for 30-35 minutes.

    3. REMOVE from heat; allow to sit, covered, for 10 minutes. Fluff and serve.

    It takes longer to cook if it has not been presoaked, and less time in a pressure cooker.

      

    Comments

    TIP OF THE DAY: Uses For Leftover Rice

    Fried rice is a favorite use for leftover rice.
    Here, it’s made with brown rice. Photo

     

    After we published uses for leftover pasta, we received requests for uses for leftover rice.

    Any of these recipe ideas works for white or brown rice.

  • Eggs. Add the rice to omelets or frittatas, with or without leftover beans, capers, olives, sliced green onions and diced vegetables.
  • Fried Rice. This is what Chinese restaurants do with leftover rice. Simply toss the rice in a frying pan with some oil and the “mix-ins” (see the recipe is below). You can make your recipe as complex as you like, using whatever vegetables and cooked meats you have in the fridge.
     
    We recently made a batch of fried rice with cilantro, cashews, edamame and pineapple. If you like hot and spicy foods, add minced jalapeños or hot sauce to your recipe. Fried rice is a wonderful opportunity to be creative and turn out a different recipe every time.
  •  

  • Rice Pudding. While rice pudding is typically made by cooking raw rice in milk, you can add milk, sugar and mix-ins to cooked rice. It’s our favorite use for leftover rice from Chinese food take-out. Simply combine the rice, just enough milk or cream to the top of the rice, sweetener and dashes of cinnamon and nutmeg. Add dried blueberries, cherries or raisins, a pinch of salt and an optional 1/8 teaspoon vanilla. Cook on the stovetop or the microwave. Serve hot or chilled. We like to garnish rice pudding with chopped pistachios.
  • Rice Salad. Make rice salad by adding any ingredients you have on hand: carrots, peas, bell pepper, green or red onion, fresh herbs, nuts. Use a vinaigrette dressing; for an Asian-style vinaigrette, combine 2 tablespoons rice wine vinegar, 6 tablespoons vegetable oil and 1 teaspoon sesame oil, with salt and freshly ground black pepper to taste. You can serve it as a side, or on a bed of lettuce as a first course.
  •  

  • Seasoned Rice. If your leftover rice is relatively plain, kick it up a notch or two by adding other ingredients, such as those options in the rice salad above. It’s like fried rice but not fried; like rice salad but hot and without the dressing. We’re happy just mixing in fresh herbs and some toasted sesame seeds. For a real treat with roast poultry, make Persian rice with sour cherries (recipe).
  • Soups and Stews. You can add the rice to any soup or stew. For an artistic touch, use an ice cream scoop to place a mound of rice in the middle of a soup bowl. Garnish the top of the rice with some herbs, and spoon the soup around it.
  • Sandwich wraps. Season the rice, add it to the tortilla with other ingredients—beans, chicken, grilled or tofu. Seasonings can range from Asian ingredients (sesame seed, soy sauce) to herbs to red pepper flakes.
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    It’s easy to turn leftover rice into rice pudding. Photo courtesy UNK.

     

    EASY FRIED RICE RECIPE

    Ingredients

  • 2 large eggs
  • 1 teaspoon salt and pepper to taste
  • 4 tablespoons cooking oil
  • 4 cups cold cooked rice
  • 1-2 tablespoons light soy sauce or oyster sauce (an earthy, sweet and salty sauce)
  • 2 green onions, washed and finely sliced
  • Other ingredients of choice (diced bell pepper, chicken, pork, sausage, etc.)
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    Preparation

    1. BEAT the eggs with the salt and pepper.

    2. HEAT the oil in a frying pan or wok and add the eggs, stirring, until they are lightly scrambled. Remove, set aside and clean pan with a paper towel.

    3. ADD 2 tablespoons oil, heat and add the rice. Stir-fry for a few minutes; then add the soy sauce.

    4. ADD the scrambled eggs, combining thoroughly. Stir in the green onion and any other ingredients. Heat through and serve.

      

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