More Rice, Please – The New York Times

Hello, Five Weeknight Dishes. This is Krysten, for Emily.

I just got a rice cooker, and I’m not going to be silent about it. In the evening, I cook rice when I finish work, and in the morning, I pour steel cut oats to cook when I’m ready. I’ll add frozen berries just before bringing my dog, Rudy, around the block, letting them warm slightly in the residual heat. And, sometimes, I eat right away. (I know.) What it offers is comfort and ease, something stable, warm and reliable on uncertain days.

You definitely don’t need a rice cooker for the recipes below:safe storage, of course), or to prepare rice as part of a dish. (Want to cook better rice with just one pot? Here’s some helpand here are some thoughts on How to reuse leftovers?.)

Follow me on Instagramwhere you’ll find me with Rudy, and unsurprisingly, the rice cooker.

This recipe from Hetty McKinnon not only makes good use of bags of frozen vegetables hidden in the back of the freezer, it also calls for leftover cooked rice. Make a dual batch of the easy, flavored sauce of mushrooms, garlic, ginger, and soy sauce, and keep it for mixing noodles or whatever you want.

Get it from Sue Li, and don’t look until this dish is ready. Her recipe allows the rice to simmer as the chicken breast boils in the same pot, while also creating protein and carbs. Of course, you’ll need at least one more bowl for the accompanying sauce to bring some heat from the jalapeño.

See this recipe.

Millie Peartree is just too amazing, and this recipe is just an illustration of just how amazing she is. The salmon fillet is first coated with seasoning and paprika, then quickly grilled underneath the broiler for a quick and flavorful meal. Rice, of course, would be perfect along with.

This South Asian dish is very diverse and beautiful, many families make it. Tejal Rao’s recipe is on the firmer side, and substantial enough as a meal with a dash of buttermilk and yogurt for a boost, and coriander and pickles for brightness. (Prefer this dish more like a stew? Try Samantha Seneviratne’s dish Instant Pot version.)

See this recipe.

This is a clever recipe from Naz Deravian, who works hard to boil eggs in the same pot as rice. Doing so will save you from washing, as a sensible recipe delivers the bright, perfectly acidic acidity of tomatoes in winter. More Rice, Please – The New York Times

Fry Electronics Team

Fry is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button