rice & grains

authentic Brazilian-style white rice

January 26, 2012

This is one of those recipes that is so simple, one wonders why it should even be written. Though I had no idea how to prepare flavorful white rice until I met Heguiberto. It was not something in my culinary universe. If pressed, I’d just toss the rice in with some boiling water and let [...]

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whole wheat roti

January 23, 2012

Indian unleavened breads are incredibly easy to make and very tasty. This roti is no exception. I particularly like dipping the warm fry bread in dal (lentil) soups or really with any curry dish. It is my number one choice for my vegan masoor dal. You can use roti to scoop and soak up any [...]

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fragrant herbed basmati polow

January 3, 2012

This is another wonderful rice pilaf adapted from our favorite Iranian cook book, New Food of Life, by Najmieh Batmanglij. I prepared it for our New Year’s Eve party and we shared it with our friends Jasmine Turner and Prof. T. Steven “suggested” the meal, and I’m glad. I was a bit jet lagged from [...]

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vegetarian bi-bim-bap

December 2, 2011

I’ve wanted to make bi-bim-bap at home forever but have always been put off by the amount of work involved. All that chopping, individually cooking everything then assembling the dish seemed monstrously time-consuming and a bit annoying. The bi-bim-baps I’ve had at Korean restaurants are all served in one of those really hot stone pots [...]

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portobello mushrooms stuffed with gen-ji-mai rice, black-eyed peas and sage

November 28, 2011

In the summertime, I prefer stuffed peppers, but when the cool fall weather comes, stuffed mushrooms are my homey comfort food. It is particularly easy to enjoy stuffed mushrooms these days, since so many kinds are available. I especially like the meatiness of large portobellos here, as it moves the recipe from a side to [...]

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gen-ji-mai rice with black-eyed peas

November 21, 2011

I’ve been a little bit obsessed with gen-ji-mai rice ever since I discovered this cereal, grain mix at a Korean market in the West Coast D.C.—that’s right, Daily City, California We’ve already eaten it simply cooked with olive oil, salt, garlic and onions. This time I decided to go for more protein and give it sort [...]

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fish biryani

November 8, 2011

This is our recipe for the biryani cook-off that the delightful Heavenly was so good to sponsor. Though after making this marvelous, complex dish; I’m starting to think that she might have been misnamed, as it appears that a tiny bit of a devilish streak lies hidden among all that domestic goodness and glamour. Have [...]

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Gen-Ji-Mai with olive oil, garlic and onion

November 4, 2011

If you’re like me, and you enjoy eating rice of all kinds, try this recipe. I just stumbled upon gen-ji-mai rice mix at a local Korean supermarket and fell in love. I’ve never seen it elsewhere even though it is American-made. Rice mixes are popular in the Korean kitchen. According to this marvelous book, Korean [...]

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scallion and shrimp pancakes

October 31, 2011

I was in a pancake mood the other day. For breakfast we dined on delicious buttermilk pancakes with syrup and the works. And come dinner-time, it was all about savory pancakes for a Korean inspired meal. Steven and I were chatting about the remarkable two-kinds-of-pancakes-in-one-day while I flipped these scallion and shrimp beauties for the [...]

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cilantro flavored basmati rice + invite to a biryani cooking challenge

October 10, 2011

I think cilantro, parsley and basil are the top three most popular herbs present in our cooking. Every time we go shopping for the week we make sure we stock on these incredible herbs. Routinely we’ll have basil or parsley pesto either with pasta or used as a flavor enhancer in something else. I like [...]

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