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June 4, 2010, 12:42 pm

Five Rice Dishes to Steam Up Your Table

By TARA
PARKER-POPE

Andrew Scrivani for The New York Times

Chances are you have rice in the back of your pantry. And when you cook it,
it ends up pushed to the side of the plate.

But as Martha Rose Shulman demonstrates in this week’s Recipes for Health,
rice can be the star of the meal. She offers five tantalizing and colorful
recipes certain to steam up your dinner table.

Brown
Basmati Rice Salad With Roasted Poblanos and Cumin Vinaigrette: Roasted
poblano chiles bring some kick, and vitamin C, to this colorful Southwestern
rice salad.

Fried
Basmati Brown Rice With Chicken and Vegetables: A little meat goes a long
way in this dish, but a vegetarian version is easy to make as well.

Black
Beans and Rice: White rice is normally used in this common dish, but brown
basmati is even better.

Swiss
Chard, Spinach and Rice Gratin: This gratin can be served hot or cold — and
it’s not bad in a lunchbox, either.

Green
Rice: Green rice — arroz verde — is a great way to get your kids to
eat spinach without realizing it.

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Recipes for Health, martha
rose shulman, recipes, rice

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14 Comments

1. June 4, 2010 2:28 pm Link

Good manners apart, though, the aspect of these monumental dishes of
macaroni was worthy of the quivers of admiration they evoked. The burnished
gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but
preludes to the delights released from the interior when the knife broke the
crust; first came a spice-laden haze, then chicken livers, hard-boiled eggs,
sliced ham, chicken and truffles in masses of piping hot, glistening macaroni,
to which the meat juice gave an exquisite hue of suede.

Just substitute rice for the macaroni
— Lewis B. Sckolnick

2. June 5, 2010 10:20 am Link

Great recipes – including Sckolnick’s! Anything with chicken liver!!

Alexa Fleckenstein M.D., physician, author.
— Alexa Fleckenstein
M.D.

3. June 5, 2010 11:45 am Link

These all sound good!

I just made a rice and bean dish last night — this combination makes a
great, vegan main dish and provides a complete source of protein.

http://operagirlcooks.com/2010/06/05/cajun-rice-and-beans-recipe/
—
Coco @ Opera Girl Cooks

4. June 5, 2010 12:11 pm Link

These dishes look wonderful. I have some good chard in the garden and will
do a gratin with rice later this week.

We really like using whole-grain rice, including basmati but also jasmine,
Korean sweet rice, and that not-rice, wild rice. Sometimes I cook up enough
rice to find its way into a variety of dishes–like last week’s Chinese
stir-fry and Louisiana-style gumbo.

This Spanish rice with quinoa is one of our recent favorites in terms of
rice elevated:
http://ozarkhomesteader.wordpress.com/2010/02/12/catalan-stew-over-spanish-rice-with-quinoa-columbian-exchange-on-a-plate/
—
Kim

5. June 5, 2010 12:18 pm Link

great ideas
— Sharyn

6. June 5, 2010 2:13 pm Link

Here’s a quick, rice-based, plant-based one-pot meal.

Rice Cooker Curry Quick Meal

1/2 can coconut milk
3/4 C brown rice
1 carrot, shredded
1/2 lb
tofu, cubed
1/2 – 1 C frozen peas
1-2 Tbs curry paste

Pour the 1/2 can of coconut milk into a measuring cup and add enough water
to make 1 1/2 cups liquid.

Put all the ingredients into the rice cooker, stirring a bit to mix. Turn
on the rice cooker, then leave for your 3-mile run or yoga class or whatever.
When you return, you will have a nice hot meal!

Enjoy!
— Jeannie

7. June 5, 2010 5:22 pm Link

Great recipies! We eat a lot of rice at my house, of all breeds. My mother
in law has a dear friend born in the Phillippines, and this friend recommended
an electric rice cooker. I figured it was a very good sign that the
instructions that came with the cooker were printed in 6 or 7 languages,
largely from cultures that consider rice to be a staple. We have found that
the cooker is incredibly reliable and quick, and quite economical and healthy.
We are on our 3rd rice cooker in 22 years of marriage. They cost
$50-$60.
— MacKay

8. June 6, 2010 9:47 am Link

I frequently replace white rice with wild rice. It has more complex flavors
and is really pretty to look at!
http://www.veggiesvillage.com/
— Goveg

9. June 7, 2010 10:28 am Link

The recipes are always great to read – even if one doesn’t follow them
exactly, they make great inspirations and jumping-off points for one’s own
experiments. It’s particularly great to see plenty of vegan
options.
— ACW

10. June 7, 2010 11:08 am Link

Too many wasteful, non-nutritious carbs for my pre-diabetic
old body. I
want my starches to be more healthful.
— Rich

11. June 7, 2010 6:37 pm Link

totally inspiring! i love grain salads. and while i love brown rice (go-to
grain) i love quinoa, kamut, farro, wheat berries, barley and spelt, just to
name a few.
here’s a version i made:
http://www.pranawellness.org/1/post/2010/05/grain-salad-hearty-nutritious-and-delish.html
i
used brown rice and quinoa- tossed with my favorite leafy greens (kale,
spinach), edamame beans, wakame, and carrots- all marinated in olive oil,
shoyu sauce, coconut aminos, lemon, apple cider vinegar, sea salt and black
pepper. (these liquids are a natural preservative so your food will keep for a
few days!)
among other things- whole grains are gluten free, packed with
essential vitamins and minerals, provide energy, help stave off lethargy, and
promotes weight loss/control due to its zero cholesterol, no fat,
complex-carbohydrate nutrient content.
susan
whang
pranawellness.org
— Susan Whang

12. June 7, 2010 11:43 pm Link

Jeannie, #6, your rice dish sounds delicious–a lot like some
Thai/Brazilian-inspired coconut “stews” we have over rice or with rice
noodles.
— Kim

13. June 8, 2010 11:18 am Link

These all sound fantastic rice dishes I love rice, all kinds
— Ida
luke

14. June 8, 2010 11:06 pm Link

These look like some tasty recipes, I can’t wait to cook ‘em up! I find
baking rice is very simple and hassle free. In a glass baking dish: spray
non-stick in glass baking dish, put in 1 cup rice, 1 cup of water & 1 cup
of stock or Trader Joe’s Soup mix, mixed veggies and seasoning of choice. Bake
on 350 for 35-45 minutes… Vroom-Vroom!

Be well – Stevi
spellboundfitness.blogspot.com
— Stevi
Speller

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