Rice and spice : 100 vegetarian one-dish dinners made with the World's most versatile grain

Building on a staple food found in almost half of the world's recipes, this versitile cookbook introduces one hundred easy-to-prepare vegetarian dishes, from rice salads to ginger-peach pudding. Copyright Dedication Acknowledgments Introduction CHAPTER 1 Steamed Rice Boiled Rice Baked Rice Pressure-Cooked Rice Microwaved Rice Steamed Sticky (Glutinous) Rice Pilaf-Style Rice Electric Rice Steamer CHAPTER 2 Spicy Tofu and Broccoli Stir-Fry Green Beans and Rice with Sesame-Orange Sauce Hoisin-Glazed Tofu over Rice Bok Choy and Shiitake Stir-Fry Szechwan Tempeh over Rice Congee Vegetable Donburi Nori Maki Japanese Eggplant Teriyaki Korean Rice with Daikon and Walnuts CHAPTER 3 Thai Fried Rice Jasmine Rice with Slivered Tofu Vegetables and Rice with Thai Peanut Sauce Thai Basil and Peas with Jasmine Rice Coconut Cashew Rice Indonesian Rice Patties Indonesian Fried Rice Vietnamese-Style Tempeh with Lemongrass and Cilantro Indian Spiced Vegetables over Basmati Rice Curried Rice and Vegetables Vegetable Biryani Rice and Lentils CHAPTER 4 Rice with Lemon-Tahini Sauce Persian Rice Pilaf Fava Beans and Rice with Lemon-Mint Pesto Sauce Greek Rice and Spinach Vegetable Tagine Nigerian Black-Eyed Peas Risotto Primavera Risotto with Artichokes and Mushrooms Pesto Risotto Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes Rice with Puttanesca Sauce Portobellos over Rice Risi Bisi Vegetable Paella Arroz con Tempeh Provençal Vegetables and Rice Rice-Stuffed Cabbage Rolls Cuban Black Beans and Rice Tempeh Picadillo Jamaican-Style Rice and Peas Caribbean Pilau with Jerk-Spiced Vegetables CHAPTER 5 Louisiana Red Beans and Rice Jambalaya Greens and Beans Ragout Hot Salsa Pinto Beans and Rice Three-Mushroom Sauté with Brandy Sauce Southern Fried Rice Shredded Veggie Rice Almond-Rice Burgers Barbecued Tofu over Rice Asparagus and Wild Rice Medley with Herbed Mushroom Sauce Rice-Stuffed Summer Squash Succotash Sauté Orange-Glazed Tofu Strips over Rice Rice and Vegetable Hash Cumin-Spiced Red Beans and Rice Hoppin' John with Collards Rice and Cabbage with Apples and Raisins Quick Veggie Chili over Texmati Rice Rice with Sage-Infused White Bean Sauce Vegetable Etouffée CHAPTER 6 Okra Gumbo Thyme-Scented Mushroom-Rice Soup Minestrone with Rice Shiitake Miso Soup Indonesian Peanut Soup Vegetable Rice Soup "Rice and Hot" Thai Soup Creamy Winter Vegetable Soup White and Wild Watercress Soup Senegalese-Style Curried Soup CHAPTER 7 Mediterranean Rice Salad with Roasted Red Peppers Black Bean and Avocado Rice Salad Orange-Scented Broccoli-Rice Salad Marinated Artichoke and Mushroom Rice Salad Double Mango Rice Salad Grilled Vegetables and Rice Salad Sushi Rice Salad Brown Rice and Adzuki Bean Salad Waldorf Rice Salad Cannellini Beans and Rice with Lemon-Tarragon Vinaigrette Wild About Rice Salad Carrot and Raisin Rice Salad with Cashews Three-Bean Rice Salad Sun-Dried Tomato and Basil Rice Salad with Balsamic Vinaigrette CHAPTER 8 Indian Rice Pudding with Cardamom and Rose Water I Remember Mom's Rice Pudding Coconut Sticky Rice with Mangoes Ginger Peachy Rice Pudding Baked Banana Rice Pudding Fruity Dessert Risotto Apple-Pecan Stir-Fried Rice Almond-Apricot Rice Cake Index

If you like to explore the foods of the world, then you like rice. The ancient Sanskrit word for rice translates as sustainer of the human race. Today the little grain plays just as big a role: More than half of the world's cuisines are shaped around rice. • As sublime and elemental as a steaming bowl of plain rice might be, rice really comes alive in its more robust and complex uses. Of these there is a glorious abundance—pilafs from the Mediterranean and Middle East, curries from India and the Caribbean, stir-fries from East Asia, risottos from Italy, and more.

Robin Robertson shows how to cook to perfection every variety of rice, from simple white and hearty brown to fragrant basmati and elegant jasmine, and she reveals, in 100 splendid recipes, how spices, seasonings, and a wealth of tasty ingredients combine with rice for terrific one-dish dinners that are easy to make and a pleasure to eat.

Building on a staple food found in almost half of the world's recipes, this versatile cookbook introduces one hundred easy-to-prepare vegetarian dishes, from rice salads to ginger-peach pudding. Simultaneous. Along with other distinguishing characteristics, rice varieties are classified based on the length of the grain: long, medium, and short-although in most countries, just short- and long-grain are used.