April 22, 2010
Wild rice sources Eden Foods: $1.05 per ounce for a 7-ounce bag. Available at Whole Foods stores throughout Southern California; (888) 424-3336; http://www.edenfoods.com. Native Harvest: 90 cents per ounce, plus shipping for an 8-ounce bag. (888) 274-8318; http://www.nativeharvest.com/catalog. North Bay Trading Co.: 72 cents per ounce, plus shipping for a 1-pound bag. (800) 348-0164; http://www.northbaytrading.com.
November 15, 2006
Total time: 1 hour, 20 minutes Servings: 16 Note: From Christian Shaffer. 1/4 cup blanched hazelnuts 10 ounces (1 1/2 cups) wild rice 1 small onion, sliced 1 parsnip, peeled, roughly chopped 2 3/4 teaspoons kosher salt, divided 1 small butternut squash (about 1 1/2 pounds), peeled and seeded 4 tablespoons salted butter, divided 1 large pomegranate 2 tablespoons roasted hazelnut oil Freshly ground black pepper, to taste 1. Heat the oven to 375 degrees.
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long)
March 10, 2012 |
Dear SOS: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? Helga Niederhoff Pacific Palisades Dear Helga: RockSugar was happy to share its recipe for this wonderfully fragrant and flavorful rice. A garnish of chopped cashews emphasizes the nutty flavor of the rice. RockSugar's festive rice Total time: About 1 hour Servings: 8 to 10 Note: Adapted from RockSugar Pan Asian Kitchen in Century City.
May 20, 2010
Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from "The Seductions of Rice" by Jeffrey Alford and Naomi Duguid. They write, "Some people like their congee thin, with the rice grains cooked until broken and somewhat shapeless. We prefer it the consistency of a thick soup, with the rice grains intact. You can adjust the consistency by adding extra water. The list of accompaniments given here is meant as a guideline. Sprinkle them on top of your congee or stir them in; feel free to add other textures and flavors to the array of garnishes and condiments you set out on the table."
October 1, 2008
Total time: 40 minutes, plus soaking and chilling times Servings: 6 Note: Adapted from "Cardamom and Lime: Recipes from the Arabian Gulf," by Sarah al-Hamad. She writes, "Milky desserts are very popular in the Middle East, and this one is a particular favorite -- the rice thickens to give it texture. There are many ways of making muhalbiya: with rice, with rice flour, or with corn flour, the way it is made in Lebanon and Syria. Top with chopped pistachios to add some color and crunch.