Rice & Grains

The contrast of whole grain and pasta makes for a very satisfying side dish. You can also make this by substituting whole grain couscous or quinoa for the bulgur. Serve this with Baked Barbecue Tofu and Peppers (page 141) and a tossed salad for an easy, hearty meal.

Bulgur is delicious with lightly browned onion and cabbage. The green beans add a companionable flavor and texture.

Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.

Two revered ancient grains in one simple, tasty dish.

This mild rice dish can be used as a side dish, or, in larger portions, as an entrée, accompanied by a tossed salad and a variety of steamed or stir-fried vegetables.

The simplicity of this recipe highlights the aroma and flavor of specialty brown rice. If you don’t want to search for one of these more exotic types of rice, longgrain brown rice will do. This tasty side dish can enhance many meals.

The darker mushrooms yield a richer flavor, so give them a try. As always, my favorite seasoning for barley is fresh dill. See menu on page 206.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

Risotto is a classic Italian dish made of Arborio rice, a starchy, short-grain variety that cooks to a creamy consistency. Most well-stocked supermarkets carry it, either near other rice products or with specialty grains.

This grain-and-bean duo makes a basic, hearty main dish. Some steamed broccoli or green beans and a colorful salad complete the meal.

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Simple yet gently assertive, serve this with bean dishes and vegetable curries.

Frozen chopped spinach dresses up plain brown rice with little extra effort.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

A lively accompaniment to simple bean dishes or tortilla specialties.

When you’re serving cooked brown rice as a side dish or as a bed of grain for beans or vegetables, here’s a way to give it a little extra flavor.

This makes a splendid companion to curried vegetable dishes, as in the menu suggested here.

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.