The Amazing World of Rice (12 page)

Broccoli rabe, a leafy green with small clusters of florets, has a slightly bitter taste that helps to balance the sweetness of the rice. If unavailable, regular bunch broccoli can be substituted. Use all white or half brown and half white rice in this simple dish.

1 bunch (about 1 pound) broccoli rabe, thick stems trimmed

3 tablespoons canola or other vegetable oil

1 tablespoon slivered garlic

¼ cup finely chopped onion

¼ cup finely chopped carrot

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teaspoon red pepper flakes

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

3 cups cold cooked medium-grain white or brown rice (or a combination)

2 large eggs, slightly beaten

• 1.
  Heat a large saucepan of water to a boil. Add the broccoli rabe and cook for 4 minutes; drain. Cool. Chop into ½-inch pieces; wrap in a kitchen towel and press out excess moisture.
  
• 2.
  Heat the oil and garlic in a wok or large skillet over medium-low heat until the garlic begins to sizzle. Stir constantly until the garlic begins to turn a pale yellow, about 30 seconds. Immediately skim the garlic from the oil with a perforated spoon or spatula; drain on absorbent paper. Set aside.
  
• 3.
  Add the onion, carrot, and red pepper flakes to the oil; fry, stirring with a flat wooden spatula or wooden spoon, for 2 minutes. Add the broccoli rabe; stir-fry over medium heat, until well blended, about 2 minutes. Add the soy sauce and sesame oil; stir to blend.
  
• 4.
  Add the rice; break up any clumps with the edge of the spatula, mixing in the other ingredients in the wok. Press the rice against the bottom and up the sides of the pan. Continue heating the rice, lifting up sections with the spatula, and
  turning, pressing, and hacking at it with the side of the spatula until all the ingredients are evenly mixed and coated with the seasonings, about 1 minute.
  
• 5.
  Push the rice to one side or up around the sides of the pan to make an open space. Add the eggs and fry until partially set, about 30 seconds. Stir into the rice until blended.
  
• 6.
  Spoon the rice onto a serving platter and sprinkle with the golden garlic threads.
  

The flavors of wild rice and mushrooms complement each other. Make this dish with just one or up to three different types of mushrooms. They shrink when cooked, so use a ratio of at least 4 cups raw mushrooms to 3 cups cooked wild rice. Prosciutto is easier to snip with scissors than to cut with a knife. Do not trim the fat, as it is very flavorful and part of the delicacy of the ham. I also serve this as a main course with cooked greens like broccoli rabe, escarole, or Swiss chard.

1 cup uncooked wild rice, rinsed with warm water and drained

Kosher salt

2 tablespoons extra virgin olive oil

¼ cup diced (¼-inch) onion (about 2 ounces)

¼ cup snipped (¼-inch pieces) prosciutto

6 ounces cremini mushrooms, trimmed and cut into ½-inch pieces (about 2 cups)

4 ounces shiitakes, stems removed, caps wiped clean and cut into ¼-inch dice (about 2 cups)

1 garlic clove, minced

4 ounces chanterelle or oyster mushrooms, cut into ½-inch pieces (about 1½ cups)

Freshly ground black pepper

½ cup dry white wine

2 tablespoons finely chopped Italian parsley

½ teaspoon fresh thyme leaves or a pinch of dried thyme, optional

2 tablespoons chopped toasted peeled hazelnuts or pignoli (pine nuts), optional

• 1.
  Heat 3 cups water in a large saucepan; stir in the rice and 1 teaspoon salt. Cover and cook over low heat until the rice is tender, 35 to 55 minutes, depending on the rice. Uncover and cook over low heat until any excess liquid is evaporated.
  
• 2.
  Heat the olive oil in a large heavy skillet; add the onion and prosciutto; cook for 2 minutes. Add the cremini and shiitakes; cook, stirring, over medium heat until the mushrooms begin to brown, about 5 minutes. Add the garlic; cook for 1 minute. Stir in the chanterelles; cook until tender, about 2 minutes. Add salt and pepper to taste. Add the wild rice, wine, parsley, and thyme; cook, stirring, until the wine boils away, about 5 minutes.
  
• 3.
  Correct the seasoning. Spoon into a serving dish and sprinkle with the toasted nuts, if using.
  

Stuffed Vegetables

Some vegetables—scooped-out roasted eggplant, winter squash, tomatoes, artichokes, and, of course, mushrooms—seem to beg for a filling, especially leftover cooked rice. You can use any combination of rice you have on hand. The same goes for the vegetables used in the filling.

The variations for rice-stuffed vegetables are endless and versatile. For aromatics use finely chopped leeks, onions, or shallots. For moisture add chopped mushrooms, tomatoes, or spinach. Fresh or dried herbs add flavor and cheese helps to bind the filling together. Nuts add crunch while dried fruits will add sweetness.

All of the following stuffed vegetable recipes are meant to be served as side dishes, but bits of cooked shrimp or fish, chicken, sausage, ground meats, bacon, or ham will make them hearty enough for a main course. For a vegetarian main course double the non-meat or fish version.

Once the fuzzy center and inner leaves (the choke) are scooped from a halved artichoke, a nice little crevice is perfect for a filling. Serve as a first course or as a side dish with lamb chops or grilled fish.

5 large artichokes

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

½ cup chopped onion

1 garlic clove, minced

2 cups cooked long-grain white rice or Arborio, Baldo, or other medium-grain white rice (see Notes)

2 tablespoons diced, seeded plum tomato

1 tablespoon pignoli (pine nuts), toasted and coarsely chopped

1 tablespoon minced dill 1 tablespoon minced Italian parsley

1 teaspoon minced fresh oregano or ½ teaspoon dried oregano (see Notes)

¼ teaspoon ground cinnamon

¼ cup freshly grated Parmigiano-Reggiano

½ cup dry white wine

• 1.
  Pull off the two or three outer layers of large mature leaves from each artichoke, leaving the more tender, paler green leaves. (Discard the large leaves, or steam and reserve for a snack.) Lay the artichoke on its side and cut ½ inch off the top. Leave the stem attached. With a small knife, trim the tough outer skin off the stem, and trim around the base of the artichoke until smooth.
  
• 2.
  Heat 1 to 2 inches of water in a large deep saucepan or vegetable steamer. Place the artichokes on the steamer rack. Cover and steam until tender when pierced with a skewer, 20 to 30 minutes. Let cool slightly.
  
• 3.
  Halve the artichokes lengthwise. With a teaspoon, scoop out the center thorn-tipped leaves and fuzzy choke. Arrange 8 artichoke halves cut side up in a large baking dish. Dice the remaining 2 halves into
  ¹
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  -inch pieces, discarding stringy
  leaves. (There should be 1 to 1½ cups diced artichoke.) Season each of the artichoke halves with salt and pepper and a few drops of lemon juice.
  
• 4.
  Heat the oil in a large skillet. Add the onion; cook, stirring, over medium-low heat until golden, about 5 minutes. Stir in the garlic; cook for 1 minute. Add the rice, diced artichoke, tomato, pignoli, dill, parsley, oregano, and cinnamon; stir to blend. Add the remaining lemon juice. Season to taste with salt and pepper. Let cool to room temperature.
  
• 5.
  Preheat the oven to 400°F.
  
• 6.
  Stuff each artichoke with about ¼ cup of the stuffing. Sprinkle the top of each with ½ tablespoon grated cheese. Pour the wine and ½ cup water into the baking pan.
  
• 7.
  Bake until the tops are golden, 20 to 25 minutes. Serve at once.
  

NOTES:
Basmati rice isn't as successful in this recipe because it isn't sticky enough to hold the rice filling together.

If using dried oregano, chop it together with the dill and parsley. The moisture from the fresh herbs will help to rehydrate the dried oregano and freshen the flavor.

Fillings for stuffing vegetables are endless. In the following recipe, fresh red bell pepper can be substituted for the roasted pepper, capers used in place of the black olives, and grated Parmesan or provolone cheese can stand in for feta. Almost any rice, white, brown, or red, can be used as well.

2 small eggplants, about 8 ounces each, halved lengthwise (do not trim)

2 tablespoons extra virgin olive oil, plus extra for brushing

½ cup chopped onion

2 plum tomatoes, halved, seeds and pulp removed, and diced (about ½ cup)

Kosher salt and freshly ground black pepper

1½ cups cooked long-or medium-grain white or brown rice

2 tablespoons chopped Italian parsley

1 teaspoon dried oregano

½ cup crumbled mild feta cheese

¼ cup diced (¼-inch) rinsed jarred roasted red pepper

8 Kalamata olives, pitted and chopped

• 1.
  Preheat the oven to 400°F.
  
• 2.
  Brush the cut side of each eggplant half with olive oil. Place cut side down on a baking sheet. Roast until the eggplant is soft and the cut sides are golden, about 20 minutes. Let cool. Reduce the oven temperature to 350°F.
  
• 3.
  Meanwhile, heat the 2 tablespoons olive oil in a large skillet. Add the onion; cook, stirring, over medium-low heat until golden, about 5 minutes. Stir in the tomatoes; cook, stirring, until soft, about 5 minutes. Sprinkle lightly with salt and a grinding of black pepper. Add the rice and stir until blended. Remove from the heat.
  
• 4.
  Using a tablespoon, carefully scoop the tender flesh from the eggplant skins, leaving the skins intact. Chop the flesh. Measure out ½ cup and add to the rice;
  reserve the remaining eggplant for another use. Finely chop the parsley and oregano together. Add the parsley mixture, feta cheese, roasted pepper, and olives to the rice mixture; stir to blend. Add salt and pepper to taste.
  
• 5.
  Arrange the eggplant shells in a baking dish. Carefully fill with the rice mixture, pressing it down lightly. If there is any extra filling, spoon it around the eggplant.
  
• 6.
  Roast until the filling is heated through and the top is golden, about 25 minutes. Serve hot or at room temperature.
  

The perfect summer food when tomatoes are lush and ripe. Add a mixture of fresh vegetables—corn, diced scallions, red bell pepper. Add shredded mozzarella or grated Parmesan too, if you'd like.

4 large moderately ripe tomatoes

Extra virgin olive oil

Kosher salt and freshly ground black pepper

2 cups cooked long-or medium-grain white rice or Arborio or Baldo rice

½ cup diced (¼-inch) red onion

1 tablespoon drained rinsed capers

1 tablespoon rinsed, drained, and minced anchovy fillets

1 tablespoon finely chopped Italian parsley

1 tablespoon finely chopped basil

Garlic Crumbs

1 cup coarse crumbs from day-old Italian bread

1 tablespoon olive oil

1 teaspoon minced garlic

• 1.
  Preheat the oven to 350°F. Lightly oil a shallow baking dish just large enough to hold the tomatoes.
  
• 2.
  Cut ½ inch off the tops of the tomatoes. Using a teaspoon, scoop out the pulp and seeds, leaving the tomato shells intact. Chop ½ cup of the pulp and set aside; reserve the remaining pulp for another use. Sprinkle the inside of the tomatoes with salt and pepper, rub the outside lightly with olive oil. Arrange in the prepared baking dish.
  
• 3.
  Combine the rice, red onion, chopped tomato pulp, capers, anchovies, parsley, and basil in a large bowl. Add 1 tablespoon olive oil; toss to blend. Carefully stuff into the tomatoes, distributing the filling evenly.
  
• 4.
  For the crumbs:
  Combine the bread crumbs, olive oil, and garlic in a small bowl; toss to blend. Sprinkle on top of the tomatoes.
  
• 5.
  Bake until the crumbs are golden and the tomatoes are heated through, 20 to 25 minutes. Serve warm or at room temperature.
  

Roasting the peppers first before filling is the secret to avoiding that soggy stuffed pepper taste. What is lost in height (the peppers won't stand up as rigidly) will be gained in flavor. The stuffing calls for a small amount of diced red pepper, so pick up an extra pepper (a smaller one will do just fine) when shopping. Yellow peppers, or a combination of red and yellow, can be used.

2 large red bell peppers (about 12 ounces each)

3 tablespoons extra virgin olive oil, plus extra for roasting the peppers

2 teaspoons thyme leaves

2 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

½ cup chopped onion

1 cup coarsely chopped white button mushrooms

½ cup diced (¼-inch) red bell pepper

1 tablespoon chopped Italian parsley

2 cups packed coarsely chopped spinach leaves (about 4 ounces)

2 cups cooked long-grain white rice or jasmine or basmati rice (or 1 cup each brown and white rice)

¼ cup freshly grated Parmigiano-Reggiano

½ cup shredded mozzarella, Monterey Jack, or other flavorful cheese

• 1.
  Preheat the oven to 400°F.
  
• 2.
  Cut the peppers lengthwise in half, leaving the stems intact if possible. Remove the seeds and ribs with a small sharp knife. Rub a baking dish with a thin film of olive oil. Arrange the peppers cut side up in the baking dish. Sprinkle 1 teaspoon of the thyme, half of the chopped garlic, and salt and pepper to taste, into the cavities of the peppers. Roast, turning once, until the peppers begin to char, about 30 minutes.
  
• 3.
  Meanwhile, heat the 3 tablespoons oil in a large skillet. Add the onion; cook, over low heat, stirring, until softened, about 5 minutes. Add the mushrooms and diced red pepper; cook over medium heat, stirring, until the vegetables begin to
  brown, about 5 minutes. Add the parsley, the remaining 1 teaspoon thyme leaves, and the remaining chopped garlic; cook for 1 minute. Stir in the spinach until well blended. Cover; cook over low heat until the spinach is wilted, about 3 minutes. Add the rice and Parmesan cheese; stir until blended. Season to taste with salt and pepper. Remove from the heat.
  
• 4.
  Carefully spoon the stuffing into the roasted pepper halves, packing the mixture and lifting up the sides of the peppers as they are filled. Sprinkle the tops with the shredded cheese.
  
• 5.
  Bake until the tops are browned, about 25 minutes. Serve warm or at room temperature.