Here’s a very simple recipe for cooking basmati rice, which has a pleasing nutty flavor and light texture. Use it as a bed for curries or fish stews or just a nice accompaniment to roast chicken or grilled lamb. I like to rinse the rice before cooking it, but you don't need to go crazy. Do be fastidious about measuring your 1 ¾ cup liquid in a liquid (not dry) measure. A nice variation: add 1 teaspoon curry powder to the sautéed onions and cook for 30 seconds before adding the rice. Stir in toasted almonds or toasted coconut at the end.
This recipe makes enough stuffing to fill the turkey in the Roasted Turkey with Apple Cider Gravy recipe, the star of Michael Brisson’s Thanksgiving Feast Menu.
Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.
A tasty sauce and an easy technique means you can use this fried rice recipe as a template and substitute other veggies when they come into season. Be sure you’ve got cooked rice on hand.
Perfect for beach dinner parties, paella feeds a crowd, is fun to cook, and is easy to serve straight from the pan. A chilled dry rosé from Navarra or Rioja complements paella quite nicely.
