Just a touch of toasted walnut oil, a sprinkling of chopped fresh herbs, and a handful of nuts transform simple rice into a special side dish.
- * 2 3/4 cups water
- * 1/4 cup dry white wine
- * 3/4 teaspoon salt
- * 1 1/2 cups uncooked long-grain rice
- * 1/4 cup finely chopped fresh flat-leaf parsley
- * 2 tablespoons toasted walnut oil
- * 1/4 teaspoon freshly ground black pepper
Whole cloves and stick cinnamon bring spice to this basmati rice side dish that’s an excellent accompaniment to roasted chicken. Brown rice lends nutty flavor and a slightly chewy bite; red rice is also a good choice for this dish.
10 servings (serving size: about 3/4 cup)
- * 1 tablespoon vegetable oil
- * 1 cup chopped onion
- * 2 cups uncooked brown basmati rice
- * 1/2 cup golden raisins
- * 3 whole cloves
- * 1 cup water
- * 2 tablespoons tomato paste
- * 1 teaspoon salt
- * 1/4 cup chopped pistachios
Sunflower seeds and brown rice pack a double nutrition punch, enhancing this side dish with both vitamin E and niacin. This recipe calls for long-cooking barley and brown rice, but if you’re in a hurry, substitute instant brown rice and quick-cooking barley. Just be sure to adjust cooking times according to package directions.
8 servings (serving size: 1/2 cup)
- * 1/3 cup sunflower seed kernels
- * 2 teaspoons butter
- * 2 1/2 cups water
- * 1/2 cup uncooked pearl barley
- * 1/2 cup dried currants
- * 1/4 cup uncooked bulgur
- * 1/4 cup chopped fresh parsley
- * 1/4 teaspoon freshly ground black pepper
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
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