Rice

INGREDIENTS 2 slices hearty white sandwich bread, torn into quarters 1½ ounces Parmesan cheese, grated (3/4 cup), divided 4 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter 1 garlic clove, minced 2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and chopped, divided 1 onion, chopped fine 1½ cups long-grain white rice 4 cups chicken broth 1½ cups half-and-half 1 teaspoon table salt 8 ounces extra-sharp cheddar cheese, shredded (2 cups) 1 teaspoon cayenne pepper INSTRUCTIONS Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground, about 5 pulses. Add garlic and pulse to combine. Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining 2 tablespoons butter in Dutch oven over medium heat. Add onion and broccoli stalks and cook until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, broccoli florets, and remaining ½ cup Parmesan. Transfer mixture to prepared dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Let cool for 5 minutes. Serve.

INGREDIENTS 3 cups cooked brown rice 2 cups unsweetened almond milk (or whole milk) 1 cinnamon stick 1/8 to 1/4 teaspoon ground cloves, to taste 1 cup dates, pitted and chopped 1 tart apple (such as Granny Smith), cored and chopped 1/4 cup raisins Salt to taste 1/4 cup slivered almonds, toasted 1 tbsp sugar or to taste (or none) INSTRUCTIONS Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook over medium-low heat for 12 minutes, or until the mixture thickens. Add the apple, raisins, and salt. Remove the cinnamon stick before serving, and serve garnished with the toasted almonds.

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces 3 medium carrots, diced small 2 shallots, diced small Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) black beans, rinsed and drained 2 cups low-sodium chicken broth 3 tablespoons chopped fresh parsley, plus more for serving 1/4 cup plain yogurt, for serving INSTRUCTIONS In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt. NOTES Make this dish up to 2 days ahead. Reheat gently and add parsley to serve. ...

INGREDIENTS 1 cup extra long grain rice or basmati rice 1/2 lime (juice of) 2 cups water 1 tsp salt (maybe a little less) 3 tbsp fresh chopped cilantro 3 tsp vegetable oil or a tab of butter INSTRUCTIONS Cook rice, water, 1 tsp oil and salt in rice cooker. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

INGREDIENTS 1 cup Arborio rice 1 1/2 cups water 1/4 teaspoon salt 2 cups whole milk, divided* 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract INSTRUCTIONS In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired. NOTES The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. ...

INGREDIENTS 1 tablespoon unsalted butter 2 cups dry Arborio rice, rinsed 1 shallot, minced 8 ounces thin asparagus, cut into 1-inch pieces 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 cups chicken stock 1/4 cup grated Parmesan cheese INSTRUCTIONS Place the butter in the Instant Pot and melt. Add the rice to the butter and cook for 2 minutes. Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid. Press the Manual button and enter 8 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Stir in the cheese and serve hot. SERVES 4 PRESSURE TIME: 8 MINUTES ...

INGREDIENTS 3 tablespoons canola oil 8 thick-cut slices bacon, cut crosswise into %-inch-wide lardons 1(15.5-ounce) can black-eyed peas, rinsed and drained Kosher salt Freshly ground black pepper 1 poblano chile, finely diced 1 red bell pepper, finely diced 1 medium Spanish onion, finely diced 1 cup long-grain rice 2 cups low-sodium chicken stock or broth 3 ounces mustard greens, stems removed, leaves coarsely chopped Clover honey 4 large eggs Hot sauce 2 scallions, green tops and pale-green parts only, thinly sliced, for garnish INSTRUCTIONS Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until it has rendered its fat and is golden brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.Pour all but tablespoons of the rendered fat into a small bowl and set aside for cooking the peppers. 2. Heat the rendered fat still in the pan over high heat until shimmering. Add the black-eyed peas and cook until warm, about 5 minutes. Season with salt and black pepper and transfer to a bowl. Pour the reserved rendered bacon fat into a medium saucepan and heat over high heat. Add the poblano, bell pepper, and onion. Season with salt and black pepper and cook until soft, about 5 minutes. Stir in the rice and cook for 1 minute. Add the stock and season with salt and black pepper. Bring to a boil, then reduce the heat to medium and stir well. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. While the rice is cooking, heat the remaining 2 tablespoons oil in a large deep sauté pan over high heat. Add the mustard greens, a splash of water, and salt and black pepper to taste and cook until wilted, about 10 minutes. Stir in a touch of honey to sweeten. When the rice is done cooking, remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork, and stir in the black-eyed peas and mustard greens. Transfer to a sheet pan in an even layer to stop further steaming and prevent the grains from clumping. Preheat the oven to 425°F. Spoon the rice into a 2-quart baking dish and make 4 indentations spaced a few inches apart. Crack an egg into each indentation and season the eggs with salt and black pepper. Bake until the whites are just set but the yolks are still runny, about 5 minutes. Remove, drizzle with a bit of hot sauce, and garnish with the bacon and scallions.

INGREDIENTS 1 leek, halved lengthwise, thinly sliced cross wise 1 green bell pepper, diced 1 lb dried red kidney beans 2 celery stalks, thinly sliced crosswise 1 tsp thyme 4 slices bacon INSTRUCTIONS In a 5-quart Crock Pot, combine beans, bacon, leek, celery, thyme, and 10 cups water. Cover; cook on high setting until beans are tender, about 4 hours. Do not uncover while cooking. Stir in bell pepper, season with 1 tsp salt and 1/4 tsp pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more. To serve, discard bacon slices, if desired (but you would be crazy to); stir in 2 cups cooked white rice.

INGREDIENTS 1 pound dried red beans 1 1/2 pounds smoked sausage cut into chunks 1 ham hock or ham bone 1 cup chopped onion 1 clove garlic minced 1 teaspoon dried thyme 1 teaspoon freshly ground pepper 1/2 teaspoon sage 1/8 teaspoon cayenne pepper salt to taste freshly cooked white rice INSTRUCTIONS Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. Serves 6 ...

INGREDIENTS 1 lb boneless chicken cubed 1 lb smoked sausage 1 tbls Emeril’s Original Essence 1/4 tsp cayenne pepper 1 green pepper chopped 1 cup onion chopped 1 tbls minced garlic 1.5 cups white rice 2.5 cups chicken broth 1 bay leaf INSTRUCTIONS Slice smoked sausage and cook in oil for 5 minutes. Remove to bowl. Cook chicken in oil with cayenne pepper and 1/2 tbls Emeril’s for 5 minutes. Remove to bowl. Cook onion, pepper, garlic and 1/2 tbls Emeril’s for 6-8 minutes. Add rice and cook another 3 minutes. Add broth, meats, bay leaf. Bring to a boil, cover, reduce heat and simmer for 25 minutes. Remove from heat and let stand for 5 minutes. Remove bayleaf and serve.