stirring, for 4 minutes. Stir in the rice, orzo, salt, pepper, and turmeric and cook for 1 minute over low heat, stirring frequently. Add the water, green peas,and pimientos and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until the grains are tender, 15 to 20 minutes.
Remove from the heat, fluff the grains, and blend in the parsley. Let stand for 5 to 10 minutes before serving.
Helpful Tip:
Orzo, also called rosa maria, is available in the pasta section of most grocery stores.
Lemony Artichoke Pilaf
Lemon and artichokes complement each other in this tangy rice dish.
Yield: 4 servings
1 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 small zucchini, diced
2 cloves garlic, minced
1 ½ cups long-grain white rice
3 cups water
1 can (14 ounces) artichoke hearts, rinsed and coarsely chopped
¼ cup chopped fresh parsley
½ teaspoon black pepper
½ teaspoon salt
4 whole scallions, trimmed and chopped
Juice of 2 lemons
In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, zucchini, and garlic and cook, stirring, for about 6 minutes. Stir in the rice, water, artichokes, parsley, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until the rice is tender, 15 to 20 minutes.
Fluff the rice and blend in the scallions and lemon juice. Let stand for 5 to 10 minutes before serving.
Yellow Spice Rice
This curry-scented dish is enriched with chick-peas, onions, and garlic. Versatile and easy to prepare, the side dish is appropriate for almost any occasion.
Yield: 4 servings
1 tablespoon canola oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups long-grain white rice or basmati rice
3 cups water
1 can (15 ounces) chick-peas, drained
¼ cup chopped fresh parsley
In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring, for about 5 minutes. Add the curry powder, cumin, turmeric, salt, and pepper and cook, stirring, for 30 seconds. Stir in the rice and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low, stir in the chick-peas, and cover. Cook until the rice is tender, 15 to 20 minutes.
Remove from the heat, fluff the rice, and fold in the parsley. Let stand for 5 to 10 minutes before serving.
Jollof Vegetable Rice
This festive “party dish” is rooted in West African cuisine. Curry, ginger, and thyme underscore the dish with pungent, aromatic flavors.
Yield: 4 servings
1 tablespoon canola oil
1 medium yellow onion, chopped
1 green bell pepper, seeded and diced
2 teaspoons minced fresh ginger root
2 large tomatoes, diced
2 to 3 teaspoons curry powder
2 teaspoons dried thyme leaves
½ teaspoon black pepper
½ teaspoon salt
1 ½ cups long-grain white rice
3 cups water
2 cups chopped fresh leafy greens (such as spinach, collard, or kale)
2 large carrots, diced
1 tablespoon tomato paste
1 can (15 ounces) black-eyed peas, drained
In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and ginger and cook, stirring, for 5 to 7 minutes. Add the tomatoes, curry powder, thyme, pepper, and salt and cook, stirring, for about 2 minutes. Stir in the rice, water, greens, carrots, and tomato paste and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until most of the liquid is absorbed, about 15 minutes.
Fluff the rice, stir in the black-eyed peas, recover, and cook for 5 minutes more. Let stand (still covered) for about 10 minutes before serving.
Green Lentil and Bulgur Stew
When cooked together, lentils and bulgur are a nutritious duo. They are often paired into a simple, family-style meal, as in this Middle Eastern
Remove from the heat, fluff the grains, and blend in the parsley. Let stand for 5 to 10 minutes before serving.
Helpful Tip:
Orzo, also called rosa maria, is available in the pasta section of most grocery stores.
Lemony Artichoke Pilaf
Lemon and artichokes complement each other in this tangy rice dish.
Yield: 4 servings
1 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 small zucchini, diced
2 cloves garlic, minced
1 ½ cups long-grain white rice
3 cups water
1 can (14 ounces) artichoke hearts, rinsed and coarsely chopped
¼ cup chopped fresh parsley
½ teaspoon black pepper
½ teaspoon salt
4 whole scallions, trimmed and chopped
Juice of 2 lemons
In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, zucchini, and garlic and cook, stirring, for about 6 minutes. Stir in the rice, water, artichokes, parsley, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until the rice is tender, 15 to 20 minutes.
Fluff the rice and blend in the scallions and lemon juice. Let stand for 5 to 10 minutes before serving.
Yellow Spice Rice
This curry-scented dish is enriched with chick-peas, onions, and garlic. Versatile and easy to prepare, the side dish is appropriate for almost any occasion.
Yield: 4 servings
1 tablespoon canola oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups long-grain white rice or basmati rice
3 cups water
1 can (15 ounces) chick-peas, drained
¼ cup chopped fresh parsley
In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring, for about 5 minutes. Add the curry powder, cumin, turmeric, salt, and pepper and cook, stirring, for 30 seconds. Stir in the rice and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low, stir in the chick-peas, and cover. Cook until the rice is tender, 15 to 20 minutes.
Remove from the heat, fluff the rice, and fold in the parsley. Let stand for 5 to 10 minutes before serving.
Jollof Vegetable Rice
This festive “party dish” is rooted in West African cuisine. Curry, ginger, and thyme underscore the dish with pungent, aromatic flavors.
Yield: 4 servings
1 tablespoon canola oil
1 medium yellow onion, chopped
1 green bell pepper, seeded and diced
2 teaspoons minced fresh ginger root
2 large tomatoes, diced
2 to 3 teaspoons curry powder
2 teaspoons dried thyme leaves
½ teaspoon black pepper
½ teaspoon salt
1 ½ cups long-grain white rice
3 cups water
2 cups chopped fresh leafy greens (such as spinach, collard, or kale)
2 large carrots, diced
1 tablespoon tomato paste
1 can (15 ounces) black-eyed peas, drained
In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, and ginger and cook, stirring, for 5 to 7 minutes. Add the tomatoes, curry powder, thyme, pepper, and salt and cook, stirring, for about 2 minutes. Stir in the rice, water, greens, carrots, and tomato paste and bring to a simmer over medium-high heat. Stir the grains, cover, and cook over low heat until most of the liquid is absorbed, about 15 minutes.
Fluff the rice, stir in the black-eyed peas, recover, and cook for 5 minutes more. Let stand (still covered) for about 10 minutes before serving.
Green Lentil and Bulgur Stew
When cooked together, lentils and bulgur are a nutritious duo. They are often paired into a simple, family-style meal, as in this Middle Eastern
Similar Books
