Prep: 10 min., Cook: 25 min. We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
- * 1 garlic clove
- * 2 cups chicken broth
- * 2 tablespoons butter
- * 1/2 teaspoon salt
- * 1 cup basmati rice
- * 1 tablespoon grated lemon rind
- * 1 1/4 tablespoons butter
- * 2 teaspoons curry powder
- * 1 cup jasmine or long-grain rice
- * 1/3 cup golden raisins
- * 1 cup light coconut milk*
- * 1/2 cup vegetable broth
- * 1/2 cup water
- * 1/2 teaspoon salt
- * 1 bay leaf
Cooking the leeks over moderately low heat results in buttery-soft texture and sweet flavor. As with any risotto, serve immediately for the creamiest texture.
6 servings (serving size: about 2/3 cup)
- * 2 tablespoons olive oil
- * 1 cup uncooked pearl barley
- * 1 teaspoon salt
- * 1/4 teaspoon freshly ground black pepper
- * 2 tablespoons chopped fresh flat-leaf parsley
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. Prep and Cook Time: about 1 1/4 hours.
Makes 8 servings (serving size: 1/2 cup)
- * 2 tablespoons olive oil
- * About 1/2 tsp. salt
- * 1/3 cup slivered almonds
- * 1/3 cup pistachio halves and/or pieces
- * 1/3 cup chopped walnuts
- * 1 teaspoon ground coriander
- * 1/2 teaspoon ground cumin
- * 1/2 teaspoon freshly ground black pepper
- * 1 cup long-grain brown rice or basmati brown rice
- * 1 cup dry white wine
- * 2 1/2 cups reduced-sodium chicken or vegetable broth
Wine note: Can I pair anything but Riesling? With the sweetness of the hazelnuts, the scallops, and the sauce, i would head straight for a bottle from Germany in the Mosel region. Something like Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Kabinett 2001 ($27). —Steven Geddes
Makes 6 to 8 servings
- * 1 2/3 cups all-purpose flour
- * 1/2 cup chopped hazelnuts
- * 1/2 teaspoon salt
- * 1/3 cup shortening
- * 5 tablespoons ice water
- * 2 tablespoons butter
- * 1 tablespoon cornstarch
- * 1/4 cup Riesling or other white wine
- * 3/4 cup heavy whipping cream
- * 1/3 cup freshly grated Parmesan cheese
- * 1/2 cup cooked wild rice
- * 1/4 teaspoon salt
- * 1/8 teaspoon lemon-pepper seasoning
Notes: Adding wood chips to the fire gives the chicken extra flavor. Prep and Cook Time: about 1 3/4 hours.
- * 1 tablespoon chili powder
- * 1/3 cup chopped fresh thyme leaves
- * 1/3 cup chopped fresh rosemary leaves
- * 1/4 cup olive oil
- * 1 tablespoon salt
- * 1 tablespoon fresh-ground pepper
For a small holiday gathering, hens offer a smart-sized option in lieu of a large turkey. Mustard, jelly, and black pepper combine for a simple glaze. Total time: 40 minutes.
- * Cooking spray
- * 1/4 cup spicy brown mustard
- * 1/4 cup currant jelly
- * 1 1/2 teaspoons fresh coarsely ground black pepper
- * 1/2 teaspoon salt
Prep: 15 min., Chill: 30 min., Bake: 35 min.
Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
- * 1/2 cup creamy peanut butter
- * 2 tablespoons lite soy sauce
- * 2 tablespoons honey
- * 1 tablespoon grated lemon rind
- * 1 tablespoon fresh lemon juice
- * 1/2 cup honey-roasted peanuts
- * 1 teaspoon salt
- * 1/4 teaspoon ground red pepper
- * 1 cup long-grain white rice
- * 1/4 cup cider vinegar
- * 1/4 cup spiced rum or orange juice
- * 1 tablespoon grated fresh ginger
- * Kosher salt and pepper
- * 1 tablespoon olive oil
- * 3 garlic cloves
- * 1 teaspoon salt
- * 1 tablespoon coarsely ground pepper
- * 3 sprigs fresh rosemary