Wild and Brown Rice

Makes 4 generous servings.

This rice is tasty, crunchy and nutritious. I prefer to serve it warm on a bed of dressed greens.

INGREDIENTS:

• ½ cup wild rice 

• ½ cup brown rice

• ½ teaspoon kosher salt

• 1 1/3 cup water

• 1 tablespoon extra -virgin olive oil

• 2 teaspoons lemon juice

• ½  teaspoon sumac

• ¼ cup unsweetened dried cranberries

• ½ cup tightly packed flat leaf parsley, coarsely chopped

• ¼ cup blanched, sliced almonds

PREPARATION:

1. Combine the rice and place in a heavy saucepan, add water and salt.  Bring to a boil over high heat. Reduce the heat and cook covered for about one hour, or until all the liquid is absorbed and the rice is tender.

2. Fluff with a fork and add the olive oil, lemon juice, sumac, dried cranberries, parsley, and almonds.

3. Season to taste with sumac, lemon juice and salt.

Basmati Rice with Chickpeas and Herbs

Makes 6 servings.

Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.

I like mine not very perfumed. 

INGREDIENTS:

• 1 cup Basmati light brown rice
• 1 ¼ cups water
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt.
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon cumin, approx
• ½ teaspoon curry powder, approx
• ½ cup dried currants
• 1 can 15.5 ounces chickpeas, drained
• 1 cup loosely packed flat leaf parsley, coarsely chopped
• 8 sprigs dill, snipped with scissors.
• Kosher salt
• Freshly ground black pepper. 

PREPARATION:

1. In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
2. In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
3. Add the currants, chickpeas, parsley and dill. Season to taste. 

Rice with Dried Fruits and Nuts

Makes 4-6 servings as a side dish.

This recipe is an adaptation of a Middle Eastern fragrant rice dish with a touch of sweet and sour taste. The rice pairs well with poultry and meat.  

INGREDIENTS

SPICES

• 1 teaspoon kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• ¼ teaspoon cumin

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup Jasmine white rice
• 1generous cup water
• 8 dried apricot halves, cut into thin strips
• 1/3 cup dried cherries.
• ½ cup pistachios, toasted
• Zest of 1 lemon
• Kosher salt

PREPARATION

1. In a small dish, combine the spices and set aside.
2. Heat 2 tablespoons olive oil in a medium saucepan with a cover. Add the onion and sauté covered, over low heat, until onion is soft, about 7 minutes.
3. Add the spices and the rice. Stir until well coated.  Add the water, bring to a boil over high heat, lower the heat and simmer covered for 15- 20 minutes. The rice should be soft and the water absorbed (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
4. In the meantime, in a small skillet heat the remaining 2 tablespoons oil, add the dried fruit and the nuts and sauté over very low heat for 2 minutes.
5. When the rice is ready add the fruits, nuts, and lemon zest. Combine well and season to taste with salt.