5.3: Recipes for Grains

How to Cook Rice on the Stove

Recipe

Ingredients:

• 1 cup rice
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon butter or oil (optional)

Equipment:

• Small (2-quart or so) saucepan with a lid
• Stirring spoon

Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This is not strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some forms of rice have a more starchy coating than others do.)

1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Combine the water and the rice in the saucepan. Add the salt and butter or oil. Bring to a boil, then reduce the heat to medium-low, place a lid on the pot (Do not take off the lid while the rice is cooking — this lets the steam out and affects the cooking time.) and cook until all liquid has evaporated, 18 to 20 minutes. Remove from the heat and allow sitting for a few minutes before fluffing it with a fork. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.

Creamy Polenta

Make 6 servings

Polenta is coarsely or finely ground yellow or white cornmeal boiled with water or stock. It can be eaten ‘as is’, or baked, fried, and grilled. Polenta is an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal. Crème Fraiche is a soured cream containing about 28% butterfat. It is less sour than U.S. - style sour cream and has a lower viscosity and a higher fat content.

Recipe

Ingredients:

• cups (1 quart) chicken broth (or water)
• 2 teaspoons minced garlic
• 1 cup yellow cornmeal or polenta
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup plus 2 tablespoons grated Parmesan cheese
• ¼ cup crème fraiche
• 2 tablespoons butter

Procedure:

1. Heat the chicken stock (or water) in a large saucepan over medium-high heat. Add the garlic and bring the stock to a boil.
2. Reduce the heat to medium-low, and very slowly whisk in the cornmeal or polenta and continue whisking to avoid lumps from forming.
3. Add the salt and pepper and simmer, stirring constantly with a wooden spoon until the mixture thickens, 8 to 10 minutes. Gently scrape the bottom of the pan while stirring to prevent sticking.
4. Remove the saucepan from the heat, stir in the Parmesan, crème fraiche and butter. Adjust seasoning and serve hot with extra Parmesan sprinkled on top.

Rice Pilaf with Peas and Herbs

Makes 4 to 6 servings

Recipe

Ingredients:

• 3 tablespoons unsalted butter
• 1/3 cup chopped yellow onions
• 1 teaspoon minced garlic
• 1 1/2 cups basmati rice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 3/4 cups chicken stock
• 1 cup frozen peas (thawed)
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon minced fresh mint

Procedure:

1. Melt the butter in a medium saucepan over medium-high heat.
2. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes.
3. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes.
4. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes.
5. Remove from the heat and let sit covered without stirring for 15 minutes.
6. Fluff with a fork. Add the parsley and mint and gently stir to combine.
7. Adjust seasoning to taste and serve.

Tabbouleh My Way

Makes 8 servings

This is a salad of Lebanese origin consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.

Recipe

This is a salad of Lebanese origin consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.

Ingredients:

• 1 cup fine bulgur (No. 1)
• 1 1/3 cups fresh lemon juice, 5 to 6 large lemons
• 3 bunches scallions, trimmed and chopped
• 3 cups minced flat-leaf parsley (about 2 bunches)
• 3 large ripe tomatoes, chopped
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper

Procedure:

1. Put the bulgur into a large glass or ceramic dish and sir in 1 cup of the lemon juice and 2 cups water. Cover the bowl and set aside at room temperature until most of the liquid has been absorbed and the bulgur is tender, about 45 minutes.
2. Drain the bulgur in a sieve, gently pressing to remove excess liquid.
3. Transfer to a clean glass bowl and add the scallions, parsley, tomatoes, olive oil and the remaining 1/3 cup lemon juice.
4. Season to taste and stir to blend. Can be served at room temperature or chilled.