The Martha Stewart Living Cookbook (48 page)

1 baby bok choy

¼ cup smooth peanut butter

5 tablespoons toasted sesame oil

3 tablespoons soy sauce

¼ cup rice wine vinegar (not seasoned)

1 large garlic clove, minced

2 teaspoons sugar

½ teaspoon crushed red pepper flakes

Sesame seeds, for garnish

1.
Bring a large pot of water to a boil; cook the noodles according to package directions. Drain; let cool completely.

2.
Bring 3 cups water to a boil in a medium saucepan; boil the bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.

3.
Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red pepper flakes. Put the sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds. Refrigerate in an airtight container until ready to serve, up to 2 days.

baked saffron rice

SERVES 8 TO 10

3 cups basmati rice

5½ cups water

1 tablespoon coarse salt

4 tablespoons extra-virgin olive oil

¼ teaspoon ground saffron, dissolved in 2 tablespoons hot water

1.
Rinse the rice well; drain in a colander. Place in a deep nonstick pot or rice cooker with water and salt. Bring to a boil over high heat; reduce to a simmer. Cook until all the liquid is absorbed, 15 to 20 minutes.

2.
Drizzle the oil over the top of the rice; stir gently with a wooden spoon. Gently press the rice into an even layer. Reduce heat to medium-low. Place a clean dish towel over the top of the pot; cover firmly, wrapping the sides of the towel around the top of the lid to prevent steam from escaping. Cook over medium-low heat for 50 to 60 minutes. Gently pull the rice away from the side of the pan with a spatula—there should be a nice golden crust.

3.
Remove from heat, remove the lid, and drizzle saffron water over the rice. Cover immediately, and allow to cool 5 minutes.

4.
Remove the lid; invert carefully onto a serving plate. Serve warm, cut in wedges.

jamaican rice and beans

SERVES 8

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

¾ cup dried red kidney beans, rinsed and drained

2 large garlic cloves, crushed with the flat side of a large knife

1¼ cups unsweetened coconut milk

2½ cups long-grain rice

3 scallions, finely chopped

1½ teaspoons finely chopped fresh thyme

Coarse salt and freshly ground pepper

1.
Bring the beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until the beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.

2.
Stir in 2½ cups water and the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all the liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff the mixture with a fork, and season with salt and pepper.

yellow rice pilaf

SERVES 4

Coarse salt

1½ cups long-grain rice

2 tablespoons extra-virgin olive oil

1 onion, cut into ½-inch dice

1 carrot, cut into ¼-inch dice

1 cup frozen peas, thawed and drained

1 teaspoon ground turmeric

½ teaspoon ground cumin

¼ teaspoon ground paprika

Freshly ground pepper

1.
Fill a medium saucepan with water, and bring to a boil; add salt and the rice. Cook until the rice is just tender, 15 to 20 minutes. Drain, and transfer the rice to a serving bowl.

2.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, until it begins to soften, about 4 minutes. Add the carrot; cook, stirring, until the vegetables are tender, about 5 minutes. Stir in the peas, turmeric, cumin, and paprika; cook until heated through. Transfer the mixture to the bowl with the rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

PERFECT RICE

Cooking rice on the stove is easy, as long as you keep these tips in mind: To trap the steam, leave the lid on as much as possible while cooking; let the rice sit afterward to absorb the water completely; and always fluff it with a fork just before serving.

It also helps to have a basic understanding about the different types of rice. Most rice is classified as either white or brown; the color is determined by the way that the grain is processed. White rice is stripped of its husk, bran, and germ. Brown rice has the bran and germ intact, and takes longer to cook. In general, the shorter the grain, the more starch it contains. Some types of rice, especially Asian varieties such as basmati and jasmine, benefit from rinsing to remove the excess starch and any impurities. American enriched rices, however, have been coated with vitamins, and rinsing will only serve to wash those away. If you do rinse the rice (either under running water or by submerging it in cold water and then draining it), reduce the amount of water you cook with by ¼ cup.

Finally, although many recipes call for cooking 1 cup rice with 2 cups water, try reducing the water to 1½ cups; this ratio produces lighter, fluffier results.

To cook rice on the stove:

1. Bring the water to a boil in an uncovered pan over medium-high heat; add a pinch of salt and the rice, then stir once and return to a boil. As soon as it boils, reduce the heat to low; cover, and set the timer to 15 minutes for white rice and 30 for brown.

2. Leave the lid on throughout the cooking process; if you lift it, return it quickly. Toward the end of the cooking time, check the rice. You’ll know it’s done when there are craters in the surface that aren’t full of water.

3. Let the rice sit before serving, covered but removed from heat, 5 to 10 minutes for white and 15 for brown. Fluff with a fork before serving.

If you cook rice often, you may want to invest in a rice cooker. These handy machines are nearly foolproof if you follow the manufacturer’s instructions. (Note: If your machine was made in Asia, the instructions may assume the rice has been rinsed and therefore underestimate the amount of water needed; if you don’t rinse, use the 1½ cups water to 1 cup rice ratio). Rice cookers will also hold cooked rice at the perfect temperature for hours. Here is the basic process:

1. Put the rice in the cooker and add a pinch of salt and the water; secure the top and press the start button. The machine will automatically adjust the cooking time for white or brown rice.

2. When the cooker stops, the rice is ready to eat; there is no need to let the rice sit before serving. When dishing out the rice, use a wooden or plastic spoon to avoid scratching the nonstick canister.

thai fried rice

SERVES 1

This recipe is a good way to use any leftover rice you might have; it can easily be doubled.

2 tablespoons peanut oil

4 to 8 garlic cloves, very finely chopped (more if not using optional ingredients)

1 to 2 ounces thinly sliced boneless pork (optional)

2 cups cold cooked rice (preferably Thai jasmine)

1 cup torn Asian greens (such as cabbage, bok choy, or mustard greens)

2 teaspoons Thai fish sauce, or to taste

for garnish and accompaniments

¼ cup fresh cilantro leaves

6 thin cucumber slices

1 small scallion, trimmed (optional)

2 lime wedges

¼ cup Thai Fish Sauce with Hot Chiles (recipe follows)

1.
Heat a large, heavy wok over high heat. When it is hot, add the oil, and heat until very hot. Add the garlic, and stir-fry until just golden, about 20 seconds. Add the pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.

2.
Add the rice, breaking it up with wet fingers as you toss it into the wok. With a spatula, keep moving the rice around the wok. Keep scooping and tossing it. Occasionally press the rice against the wok with the back of a spatula, and soon it will become more manageable; good fried rice has a faint seared-in-the-wok taste. Cook for about 30 seconds. Add the greens, and then the fish sauce, and stir-fry for 30 seconds to 1 minute.

3.
Turn out onto a dinner plate, and garnish with the coriander, cucumber slices, scallion, if using, and lime wedges. Squeeze the lime onto the rice as you eat it, along with the chile sauce. The salty, hot taste of the sauce brings out the full flavor of the rice.

thai fish sauce with hot chiles

MAKES ABOUT 1 CUP

½ cup Thai bird chiles, stems removed

1 cup Thai fish sauce

1.
In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy). Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.

2.
Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce. Cover, and store in refrigerator. The sauce will keep indefinitely, losing the chiles’ heat over time; top with extra chiles or fish sauce. Serve in small individual condiment bowls.

green rice

SERVES 6 TO 8

2 tablespoons vegetable or olive oil

1 white onion, cut into ¼-inch dice

2 garlic cloves, minced

1½ cups long-grain rice

2½ cups homemade or low-sodium store-bought chicken or vegetable stock, or water

½ cup finely chopped fresh cilantro

1 poblano chile, seeded and finely chopped

Coarse salt and freshly ground pepper

1.
Heat the oil in a large saucepan over medium heat. Add the onion; cook until it is soft and translucent, about 8 minutes. Add the garlic; cook 2 minutes. Add the rice, and stir to coat. Add the stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until the rice is tender, about 15 minutes.

2.
Turn off heat; let stand, covered, until the liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the cilantro and poblano. Season with salt and pepper. Serve hot.

coconut almond rice

SERVES 6

We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.

1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise

2 cups unsweetened coconut milk

1 cup water

2 to 4 fresh or frozen kaffir lime leaves

2 teaspoons coarse salt

1½ cups long-grain rice

¼ cup slivered almonds, toasted

½ cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish

Freshly ground pepper

1.
In a medium saucepan, combine the lemongrass, 1¾ cups coconut milk and the water, kaffir lime leaves, and salt. Heat over medium-high heat until the milk just begins to simmer. Stir in the rice, and reduce heat to a simmer. Cover; cook until the rice is tender, 20 to 25 minutes.

2.
Stir in the nuts, cilantro, and remaining ¼ cup coconut milk; season with pepper. Discard the lemongrass. Serve immediately, garnished with cilantro sprigs.

three-grain pilaf

SERVES 8

2 tablespoons unsalted butter

1 small onion, finely chopped

1½ cups jasmine rice, rinsed

½ cup red rice, rinsed

1 cup quinoa, rinsed

¾ teaspoon coarse salt

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

lemon risotto with asparagus and peas

SERVES 4 AS A MAIN COURSE OR 6 AS AN APPETIZER