Tag Archives: Rice

Curried Lentil, Rice and Carrot Burgers

Posted on May 6, 2013 | Leave a comment

Lentil Burger

Indian food rarely lacks for flavor.  Packed with exotic spices and chutneys, the dishes brim with colors and culinary delights.  This dish is no different.  And better yet, this dish won’t send you scurrying to exotic markets or stores; all of the ingredients are staples of most pantries and refrigerators.

A vegetarian and Indian take on the classic American burger, this Curried Lentil, Rice and Carrot Burger packs a healthy punch.  Sandwich it between two toasted buns and adorn with a little mayonnaise, and this vegetarian burger is bound to please.  Serve alongside roasted sweet potato fries or, for the sake of regional consistency, prepare a side of Aloo Gobhi Masala.

A word of warning: this recipe Continue reading →

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Grape Leaves

Posted on December 16, 2010 | 3 Comments

There is a certain joy to the art of discovery.

Four years ago, I rarely, if ever cooked.  But then I discovered that it was something I really enjoyed, and that it could bring me pleasure.  I found cooking to be fun and relaxing, irrespective of the process or outcome.

And cooking is only one example.  We all have those moments of individual discovery, of learning of a new love or skill, place or interest.  Scanning the radio and stumbling upon an artist that inspires.  Picking up a paint brush and finding an innate command of the canvas.  Walking along the street and feeling the vivacity and charms of a heretofore undiscovered neighborhood.

Most recently, I discovered books on tape.  I have always enjoyed fiction and reading.  I have pleasant memories of lying awake, in bed, reading – at various times Continue reading →

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Posted in Appetizers, Entrees

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Chive Risotto Cakes

Posted on June 29, 2010 | 1 Comment

Giffen goods are a hot commodity – literally.

Giffen goods, named for the economist Sir Robert Giffen, are goods that do not respond to normal economic forces.  In a normal marketplace, the price and quantity of goods situate according to the well-established supply and demand curves.  And according to these economic principles, as the price of a good rises, the demand for the good at that price, falls.  Think about your standard flat-screen television.  At $1,200, the market for the product is understandably tepid.  And for that price, you might even settle for the old tube screen.  But at $400, suddenly your living room and kitchen are now boasting brand new televisions.

Giffen goods defy that logic.  As the price Continue reading →

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Posted in Appetizers

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Brown Rice Pudding

Posted on March 29, 2010 | 1 Comment

In my legal world, I’m accustomed to starting things fresh.  Every case requires its own study; every case presents its own facts and presentation of the law.  It’s why the Circuit Courts can direct their District Courts in opposite directions.  It’s why a simple car accident can take its litigants to the Supreme Court, and it’s why the Justices there can split their vote.  Even the same case presents itself differently to different viewers.

Last week, I should have brought this understanding to my cooking world.

After making rice pudding with white rice, I copied the recipe Continue reading →

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Posted in Desserts

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Brown Rice

Posted on January 30, 2010 | 2 Comments

Making the perfect pot of rice is no easy task.  In my first few attempts, it boiled over, came out gummy, and stuck to the bottom: the trifecta of bad rice.  But with some practice, and a few google searches, I came to perfect my rice.

Rice is finicky, like a set of rabbit ears on an old television.  The more you handle the rice, the worse it turns out.  With rice, delicacy is the watchword.  Like those thin metal rods, you need to place the pot of rice in the right place, and then leave it alone, trusting it to work as it should.

In practice, this means Continue reading →

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Posted in Sides

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Mushroom and Asparagus Risotto

Posted on September 23, 2009 | 2 Comments

Asparagus and Mushroom Risotto

Risotto is one of those perfect dishes with which to experiment.  From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it.  At the same time, it’s creamy color and texture make colors and crunch a welcome addition.  Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms.  Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!

Mushroom and Asparagus Risotto

Having recently made roasted asparagus, I decided Continue reading →

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Posted in Entrees, Sides

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Rice Pudding

Posted on April 23, 2009 | 3 Comments

Between Three-Cheese Risotto and the subsequent Suppli al Telefono, I seem to have rice on the brain.  Naturally, I decided to make rice pudding with the little remaining rice I still had.

The beauty of this recipe rests in its simplicity.  It’s six ingredients, one saucepan, and one stirring spoon.  I use 1% milk and it remains delicious.  If I have if after dinner, I can call it dessert.  But with two cups of low-fat milk and a few servings of rice, I can also have it when I wake up, and call it breakfast.

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I really recommend using Continue reading →

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Posted in Desserts

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Three-Cheese Suppli al Telefono

Posted on April 19, 2009 | 3 Comments

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I wasn’t quite sure what to name this dish.

After making my three-cheese risotto, I ended up with several servings of left-over, cold risotto.  Cold risotto, it turns out, is perfect for making fried risotto balls, alternately known as suppli or arancini.

Suppli is short for “Suppli al Telefono,” which translates as “telephone wires.”  Traditional suppli is fried risotto that has been stuffed with mozzarella cheese.  The idea, of course, is that biting into a good suppli produces a low-hanging mozzarella string, reminiscent of telephone wires.

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Arancini is Italian for “little orange,” because Continue reading →

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Posted in Appetizers

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Three-Cheese Risotto

Posted on April 15, 2009 | 4 Comments

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Having a food blog doesn’t stop me from asking silly food questions.

On a recent trip to the grocery store, I could not find the risotto.  After several minutes of scrounging around the different rice and grain shelves, I decided to solicit help.  As I explained to the store clerk, I was making three-cheese risotto, and all that was left on my list was what the recipe referred to as “risotto rice.”  He kindly pointed me to arborio rice.

three-cheese-risotto-collage

Risotto, I learned, does not refer to an ingredient, but rather to a dish.

The key to risotto Continue reading →

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Yellow Rice

Posted on February 24, 2009 | Leave a comment

Yellow Rice

Thomas Jefferson may not have been around to sample my mom’s yellow rice.  But if he had been, I can only assume he would have found this dish a perfect side for his chicken fricassee. Continue reading →

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