The Amazing World of Rice (29 page)

 

ham hock, in hoppin' John, 193

hazelnut(s):

and mushroom rice, 116

toasted, in wild rice and smoked turkey salad with dried cranberries, 76

toasting and peeling of, 76

hoppin' John, 193

 

Indian-style baby basmati rice pilaf, 151

indica, 10

Istanbul-style pilaf:

artichoke, tomato, dill, and lemon, 156–57

chicken and rice with toasted almonds and golden raisins, 160

lamb and rice with dried apricots and walnuts, 158–69

Italian sausage and roasted red pepper risotto, 132–33

Italian tuna:

caper and rice salad in tomato cups with, 56

quick rice salad with red onion, green olives and, 77

 

Japanese rice vinegar salad dressing, 78

japonica, 10

jasmine rice, 10

jasmine-tea rice salad with snow peas, 75

jook,
42

 

Kabocha,
see
winter squash

kalijira,
10, 151

kebabs of lamb on Persian-style golden rice, 203–5

kuku,
185

 

lamb:

curried, in golden chickpea pilaf, 166–67

Istanbul-style rice pilaf with dried apricots, walnuts and, 158–59

kebabs on Persian-style golden rice, 203–5

roasted eggplant stuffed with feta cheese, rice and, 201–2

leek(s):

and fennel risotto with orange, 139–40

Persian-style omelet with peas and, 185

and roasted carrot risotto with lemon and thyme, 123–24

lemon:

-custard rice pudding, baked, 237

dressing, for asparagus, egg, and Arborio rice salad, 71–72

-oregano chicken and rice with tomato–black olive salsa, 208–9

rice-stuffed artichokes with dill, toasted pignoli and, 109–10

rice with peas and mint, 116

roasted carrot and leek risotto with thyme and, 123–24

lentil(s):

and basmati rice with green chile oil, 197–98

soup with roasted eggplant, brown rice, and roasted red pepper puree, 36–37

lima beans,
see
beans, lima

little dishes and sides, 79–116

arancini with prosciutto and cheese filling, 87–89

arancini with spiced meat filling, 87–89

baked rice and cheese, 96

butternut squash rice pancakes with Gruyère, 83–84

fried red rice with shiitakes and bok choy, 101–2

fried rice, 97–98

fried rice with oyster mushrooms, snow peas, and black sesame seeds, 99–100

grape leaves stuffed with rice, pignoli, and mint, 90–91

mushroom-and-bacon baked rice and cheese, 96

orange-vegetable fried rice, 103–4

Persian-style basmati rice, 94–95

quick hits with rice, 116

rice, anchovy, and caper tomatoes with garlic crumb topping, 113

rice, mushroom, and spinach–stuffed roasted red peppers, 114–15

rice, tomato, and black olive–stuffed roasted eggplant with feta, 111–12

rice balls sushi-style, 92–93

rice-stuffed artichokes with lemon, dill, and toasted pignoli, 109–10

risotto al salto pancakes made from leftover risotto, 86

shiitake and scallion rice pancakes with sesame seeds, 81–82

spicy fried rice with broccoli rabe and golden garlic threads, 105–6

stuffed vegetables, 108

sun-dried tomato, Parmesan cheese, and rice pancakes, 85–86

wild rice with mushrooms and prosciutto, 107

long-grain rice, 10

 

main courses, 180–224

baked rice with egg and Parmesan crust, 181

basmati rice with winter squash, chickpeas, and crispy garlic threads, 196

chicken biriyani, 210–11

chicken jambalaya, 216

curried coconut rice with cauliflower, butternut squash, green beans, and cashews, 199–200

golden yellow rice with black beans and roasted red peppers, 194–95

green rice frittata with sautéed tomatoes and red onions, 182–83

hoppin' John, 193

lamb kebabs on Persian-style golden rice, 203–5

lemon-oregano chicken and rice with tomato–black olive salsa, 208–9

lentils and basmati rice with green chile oil, 197–98

meat loaf with rice, spinach, and dried tomatoes, 217

Persian-style omelet with leeks and peas, 185

Peruvian duck with green rice, 206–7

ratatouille over rice with Gruyère, 223–24

red pepper, fennel, and rice frittata, 184

roasted eggplant stuffed with lamb, feta cheese, and rice, 201–2

roasted Manila clams with chorizo, rice, and lima beans with tomato-cilantro salsa, 221–22

roasted marinated shrimp and rice with salsa verde, 219–20

saffron-orange rice with roasted chicken and pistachios, 212–13

scrambled eggs with rice and tomato-jalapeño salsa, 186

Spanish rice with chicken, chorizo, and peas, 214–15

spicy pork fried rice with green beans and peanuts, 187–88

stir-fried fiery shrimp orange rice, and spinach, 191–92

stir-fried soy-glazed chicken, rice, and cashews, 189–90

see also
paella

mango:

creamy black rice pudding with toasted coconut and, 252–53

in creamy yogurt rice pudding with toasted pistachios, 247

salad with basmati rice and toasted coconut, 65

salad with brown rice, smoked chicken and lime-tamari dressing, 55

Manila clams, roasted, with chorizo, rice, and lima beans with tomato-cilantro salsa, 221–22

meat:

loaf, with rice, spinach, and dried tomatoes, 217

spiced filling for arancini, 87–88

see also specific meats

medium-grain rice, 10

mochi, 10

mozzarella, in tomato risotto with Asiago and basil, 126–27

mushrooms, 228

-and-bacon baked rice and cheese, 96

oyster, in fried rice with snow peas and black sesame seeds, 99–100

pilaf, oven-baked brown rice and, 147

in rice and spinach–stuffed roasted red peppers, 114–15

rice pudding with goat cheese, roasted red pepper and, 227–28

risotto baked in roasted portobello, 140–41

roasted tomato rice soup and, 31–32

soup with wild rice and acorn squash, 43–44

three rice, three cheese, and three mushroom pudding, 231–32

wild rice with prosciutto and, 107

see also
shiitake(s)

mussels and saffron rice salad, 59–60

 

New Orleans rice fritters, 257

nuts,
see specific nuts

 

orange:

fennel and leek risotto with, 139–40

and ginger, red rice pilaf with, 152

rice, stir-fried fiery shrimp, spinach and, 191–92

rice torte with Grand Marnier, 258–59

-saffron rice with roasted chicken and pistachios, 212–13

-vegetable fried rice, 103–4

oryza sativa,
11

orzo and rice pilaf with pignoli, 150

oven-baked rice pilaf, 146

oyster mushrooms, fried rice with snow peas, black sesame seeds and, 99–100

 

paella, 11, 168–79

basics, 168–70

on the grill, 170

with rabbit, artichoke hearts, and chorizo, 177–79

seafood, 174–76

with shrimp and chicken, 171–73

pancakes:

breakfast rice and apple, 262

butternut squash rice, with Gruyère, 83–84

leftover risotto, 140

plain rice, 80

shiitake and scallion rice, with sesame seeds, 81–82

sun-dried tomato, Parmesan cheese, and rice, 85–86

pancetta and artichoke risotto with rosemary and lemon, 134–35

parboiled rice, 11

Parmesan:

crust, baked rice with egg and, 181

sun-dried tomato, rice pancakes and, 85–86

and toasted walnut rice, 116

Parmigiano-Reggiano, parsley and rice salad with pignoli, dried tomatoes and, 67

parsley and rice salad with Parmigiano-Reggiano, pignoli, and dried tomatoes, 67

peanuts, spicy pork fried rice with green beans and, 187–88

peas, black-eyed, in hoppin' John, 193

peas, green:

Persian-style omelet with leeks and, 185

risotto with asparagus, saffron and, 121–22

Spanish rice with chicken, chorizo and, 214–15

pecorino Romano, green risotto with dried tomatoes and, 125

peppers, red bell:

frittata with fennel, rice and, 184

oil, for broccoli and rice soup with golden garlic, 29

roasted, and Italian sausage risotto, 132–33

roasted, in golden yellow rice with black beans, 194–95

roasted, in mushroom and goat cheese rice pudding, 227–28

roasted, puree of, for roasted eggplant and lentil soup with brown rice, 36–37

roasted, rice, mushroom, and spinach–stuffed, 114–15

Persian-style:

basmati rice, 94–95

golden rice, lamb kebabs on, 203–5

omelet with leeks and peas, 185

Peruvian duck with green rice, 206–7

Peruvian-style shrimp and rice chowder, 25–27

pignoli (pine nuts):

orzo and rice pilaf with, 150

in parsley and rice salad with Parmigiano-Reggiano and dried tomatoes, 67

toasted, in rice-stuffed artichokes with lemon and dill, 109–10

pilaf, 11, 142–67

Armenian-style, 148

artichoke, tomato, dill, and lemon, Istanbul-style, 156–57

baby basmati rice, Indian-style, 151

basics, 142–44

bulgur and rice, with walnuts and dates, 153

chicken and rice, with toasted almonds and golden raisins, Istanbul-style, 160

curried tomato, eggplant, and toasted walnut, 164–65

golden chickpea and curried lamb, 166–67

golden rice, 149

lamb and rice, with dried apricots and walnuts, Istanbul-style, 158–59

orzo and rice, with pignoli, 150

oven-baked brown rice and mushroom, 147

oven-baked rice, 146

red rice, with orange and ginger, 152

red rice summer vegetable, 162–63

roasted tomato, with chickpeas and dill, 161

simple rice-cooker, 23

variations on basic, 145

Wehani and wild rice, 154–55

pistachios:

saffron-orange rice with roasted chicken and, 212–13

toasted, in creamy yogurt and mango rice pudding, 247

popcorn, 11

pork:

fried rice with green beans and peanuts, spicy, 187–88

tenderloin, in paella with shrimp and chicken, 171–73

prosciutto:

and cheese filling for arancini, 89

in Tuscan rice salad, 48

wild rice with mushrooms and, 107

pudding,
see
rice pudding, savory; rice pudding, sweet

 

rabbit, paella with artichoke hearts, chorizo and, 177–79

ratatouille over rice with Gruyère, 223–24

red rice, 11

Bhutanese, salad with edamame, tamari walnuts, and ginger-rice wine dressing, 53–54

fried, with shiitakes and bok choy, 101

pilaf with orange, ginger and, 152

shiitake beef soup with spinach and, 30

summer vegetable pilaf, 162–63

retrogradation, 11–12

rice:

bran, 12

buying and storing of, 14

cold, reheating of, 12

cooking methods and troubleshooting, 16–22

electric cookers of, 21

enriched, 9

flour, 12

glutinous, 10

golden, 10

hull, 12

long-grain, 10

medium-grain, 10

noodles,
see
rice vermicelli

and nutrition, 4–5

paper, 12

parboiled, 11

quick hits with, 116

science of, 3–4

and seafood, 218