Rice

Thai Cashew Chicken

Moist chicken meets the warm crunch of toasted cashew nuts or, ma muang as they are called in Thai, which roughly translates to Indian mangoes. As with all recipes, feel free to adjust the seasonings to suit your palate—this may be a bit spicy for some....

Thai Basil Chicken

This is a quick and easy street food staple that is traditionally a fiery one, but tame the heat by using fewer chilis, a different varietal, or none—it will still be flavorful. The fried egg on top is also traditional, but not necessary. ...

Red Curry Kabocha Squash over Brown Rice

Kabocha squash, sometimes called Japanese squash, has a has a vaguely sweet flavor and vibrant orange-y red color. If you are unable to find some or prefer other squash such as butternut or acorn, they are just as healthy, delicious, and beautiful. ...

Thai Green Curry Salmon

Grilling the salmon adds a unique flavor to this dish, but pan-searing the fish in a small amount of oil, or broiling, works equally well. ...

rice with chicken

Arroz con Pollo is a distant relative of the classic Spanish dish paella. This Puerto Rican version features a base of sofrito, with extra flavor from olives....

Brown Rice Pilaf

Dried fruit and nuts can often be found nestled into Eastern Mediterranean rice pilafs. In this recipe, golden raisins add a delicious, tangy bite to the earthy flavors of the spices and the rice....

Whole Grains, Pasta Linked with Lower Breast Cancer Risk

An estimated 1 in 8 women in the US will develop invasive breast cancer over her lifetime, so preventive lifestyle choices are an important area of research. To see how diet plays a role, Harvard scientists analyzed the grain food choices of 90,516 pre-menopausal women, and monitored their health outcomes for 22 years. After adjusting for known breast cancer risk factors, those eating 1.5 servings of whole grains per day were 18% less likely to get pre-menopausal breast cancer than those eating hardly any whole grains (0.2 servings/day). This relationship was no longer significant after adjusting for fiber, suggesting that the fiber in whole grains may play a protective role. When looking at individual grain foods, brown rice and pasta (white or whole grain) were associated with a lower risk of overall breast cancer risk, while white bread was linked with a higher risk of overall breast cancer.
Breast Cancer Research and Treatment. 2016 Sep;159(2):335-45. (Farvid MS et al.)

Chicken and Egg Unfried Brown Rice

This recipe can be made with or without leftovers. It is an easy and fast way to turn leftover poultry, vegetables, and rice into a new meal.

Egg Brown Rice Breakfast Bowl

Switch up your breakfast routine with this Mediterranean-inspired breakfast bowl. It makes use of leftover cooked brown rice (or any leftover cooked whole grain of your choice), and combines it with dried oregano, fresh basil, and crumbled feta cheese for Mediterranean flavors....

Persian Jeweled Rice

Persian rice is made by first cooking rice like pasta — boiling it in a large pot of salted water and draining it- and then steaming the rice in a pot on the stove. During the steaming process, the rice is shaped into a pyramid in the pot to leave room for the rice to expand....

Sprouting Brown Rice Improves Eating Quality & Cooking Properties

Sprouting grains, by soaking them and allowing them to germinate, is a popular practice among health conscious consumers and a growing number of food manufacturers. In this review, scientists summarized what we know about how the sprouting process affects brown rice (increases GABA, decreases amylose, slightly increases protein, and other bioactive changes), as well as common practices (time/temperature) for producing these results. Most interestingly, the researchers found that sprouting brown rice “increases the rate of water absorption and softens the cooked [brown rice] kernels, improving eating quality,” and that “stickiness and blandness decreased.” They also report that sprouted brown rice is “easier to cook and required less cooking time” than regular brown rice.
Food Chemistry. 2016 Apr 1;196:259-71. (Cho DH et al.)

Mooney-Mushroom-Risotto.jpg

Making risotto is a process of building layers of flavor, starting with onions and olive oil, then broth, salt, pepper, and cheese to finish at its most basic. This risotto is flavored with wild mushrooms, sun dried tomatoes, and Parmigiano-Reggiano cheese. Use vegetable broth instead of chicken...

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