American, Caribbean, and Creole/Cajun cooking and inspire robust chilies, soups, bean-and-rice salads, three-bean salads, vegetable stews, and countless varieties of pilafs.
Soybeans , also called soya beans, are about the size of large peas. Tannish-yellow soybeans are available in America, but Asian varieties include black, green, brown, and red versions. Soybeans are often processed into a variety of soy foods, such as soy sauce, tamari, miso, soy milk, soy flour, tofu, tempeh, fermented bean pastes, and soybean oil. Soybeans require a long cooking time–several hours, in fact.
Split peas are whole green or yellow peas that have been split in half. Well-cooked split peas develop a porridge-like consistencyand wholesome grassy flavor. Split peas are prevalent in Mediterranean, European, Indian, and traditional American meals and are famous for inspiring myriad versions of soothing split pea soup.
White beans refers to a collection of legumes, which include Great Northern, white kidney beans (cannellini beans), and small, oval navy beans. White beans are prevalent in European cuisines and are used in casseroles, soups, and stews. Boston baked beans and senate bean soup are both prepared with white beans.
Asparagus Pilaf with Artichokes
Two enticing vegetables, asparagus and artichokes, team up in this nourishing pilaf.
Yield: 4 servings
1 tablespoon canola oil
1 medium yellow onion, diced
8 to 10 white mushrooms, chopped
2 large cloves garlic, minced
1 ½ cups long-grain white rice
3 ½ cups water or vegetable broth
1 can (14 ounces) artichoke hearts, rinsed and coarsely chopped
10 to 12 asparagus spears, trimmed and cut into 1-inch pieces
¼ cup chopped fresh parsley
1 ½ teaspoons curry powder
½ teaspoon black pepper
½ teaspoon salt
Juice of 1 or 2 lemons (optional)
In a medium saucepan, heat the oil over high heat. Add the onion, mushrooms, and garlic, and cook, stirring, for about 5 minutes. Stir in the rice, water, artichokes, asparagus, parsley, curry powder, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over medium-low heat until the rice is tender, 15 to 20 minutes.
Fluff the rice and let stand for 5 to 10 minutes before serving. If desired, squeeze the lemon juice over the pilaf.
Multigrain Vegetable Pilaf
A trio of grains forms a delectable alliance in this savory one-pot dish.
Yield: 4 servings
1 tablespoon canola oil
8 to 10 white mushrooms, chopped
2 medium carrots, diced
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and diced
2 or 3 cloves garlic, minced
3 cups vegetable broth or water
1 cup brown rice or brown basmati rice
¼ cup wild rice
1 teaspoon curry powder
½ teaspoon black pepper
½ teaspoon salt
½ cup couscous
½ cup boiling water
In a large saucepan, heat the oil over medium heat. Add the mushrooms, carrots, onion, bell pepper, and garlic and cook, stirring, for 6 to 7 minutes. Add the broth, both rices, curry powder, pepper, and salt. Stir the grains and bring to a simmer over medium-high heat. Cover and cook over low heat until the grains are tender, 40 to 45 minutes.
Meanwhile, in a small bowl, combine the couscous and boiling water. Stir the grains, cover, and set aside for about 15 minutes.
When the pilaf is done, fluff the grains and fold in the couscous. Let stand for 5 minutes before serving.
Orzo and Sweet Pea Pilaf
Orzo is an oval, rice-shaped pasta with a soft texture. It is often blended with rice in pilafs and one-pot dishes.
Yield: 4 servings
1 tablespoon olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
1 cup long-grain white rice
½ cup orzo
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground turmeric
2 ¾ cups water
1 cup green peas, fresh or frozen
¼ cup chopped pimientos or roasted red peppers
2 tablespoons chopped fresh parsley
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook,
Soybeans , also called soya beans, are about the size of large peas. Tannish-yellow soybeans are available in America, but Asian varieties include black, green, brown, and red versions. Soybeans are often processed into a variety of soy foods, such as soy sauce, tamari, miso, soy milk, soy flour, tofu, tempeh, fermented bean pastes, and soybean oil. Soybeans require a long cooking time–several hours, in fact.
Split peas are whole green or yellow peas that have been split in half. Well-cooked split peas develop a porridge-like consistencyand wholesome grassy flavor. Split peas are prevalent in Mediterranean, European, Indian, and traditional American meals and are famous for inspiring myriad versions of soothing split pea soup.
White beans refers to a collection of legumes, which include Great Northern, white kidney beans (cannellini beans), and small, oval navy beans. White beans are prevalent in European cuisines and are used in casseroles, soups, and stews. Boston baked beans and senate bean soup are both prepared with white beans.
Asparagus Pilaf with Artichokes
Two enticing vegetables, asparagus and artichokes, team up in this nourishing pilaf.
Yield: 4 servings
1 tablespoon canola oil
1 medium yellow onion, diced
8 to 10 white mushrooms, chopped
2 large cloves garlic, minced
1 ½ cups long-grain white rice
3 ½ cups water or vegetable broth
1 can (14 ounces) artichoke hearts, rinsed and coarsely chopped
10 to 12 asparagus spears, trimmed and cut into 1-inch pieces
¼ cup chopped fresh parsley
1 ½ teaspoons curry powder
½ teaspoon black pepper
½ teaspoon salt
Juice of 1 or 2 lemons (optional)
In a medium saucepan, heat the oil over high heat. Add the onion, mushrooms, and garlic, and cook, stirring, for about 5 minutes. Stir in the rice, water, artichokes, asparagus, parsley, curry powder, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over medium-low heat until the rice is tender, 15 to 20 minutes.
Fluff the rice and let stand for 5 to 10 minutes before serving. If desired, squeeze the lemon juice over the pilaf.
Multigrain Vegetable Pilaf
A trio of grains forms a delectable alliance in this savory one-pot dish.
Yield: 4 servings
1 tablespoon canola oil
8 to 10 white mushrooms, chopped
2 medium carrots, diced
1 medium yellow onion, chopped
1 green or red bell pepper, seeded and diced
2 or 3 cloves garlic, minced
3 cups vegetable broth or water
1 cup brown rice or brown basmati rice
¼ cup wild rice
1 teaspoon curry powder
½ teaspoon black pepper
½ teaspoon salt
½ cup couscous
½ cup boiling water
In a large saucepan, heat the oil over medium heat. Add the mushrooms, carrots, onion, bell pepper, and garlic and cook, stirring, for 6 to 7 minutes. Add the broth, both rices, curry powder, pepper, and salt. Stir the grains and bring to a simmer over medium-high heat. Cover and cook over low heat until the grains are tender, 40 to 45 minutes.
Meanwhile, in a small bowl, combine the couscous and boiling water. Stir the grains, cover, and set aside for about 15 minutes.
When the pilaf is done, fluff the grains and fold in the couscous. Let stand for 5 minutes before serving.
Orzo and Sweet Pea Pilaf
Orzo is an oval, rice-shaped pasta with a soft texture. It is often blended with rice in pilafs and one-pot dishes.
Yield: 4 servings
1 tablespoon olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
1 cup long-grain white rice
½ cup orzo
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground turmeric
2 ¾ cups water
1 cup green peas, fresh or frozen
¼ cup chopped pimientos or roasted red peppers
2 tablespoons chopped fresh parsley
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook,
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