brown rice ideas from Mark Bittman

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Registered: 06-18-2006
brown rice ideas from Mark Bittman
6
Sun, 02-24-2008 - 6:11pm

Mark Bittman writes a food column for the NY times and often has very interesting things to say!  This article is about using whole grain rices (brown, black, red) more easily by parboiling them as much as a couple of days in advance.


The linked recipe for shrimp jambalaya appears to be legal, and the rice with cheese recipe might be with a substitution for the butter.


http://www.nytimes.com/2008/02/20/dining/20mini.html?_r=1&ref=dining&oref=slogin


Deb

 
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Registered: 04-01-2004
Sun, 02-24-2008 - 6:36pm
Ahhh, I just saw this in this past Wednesday's New York Times.
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Registered: 03-25-2003
Sun, 02-24-2008 - 8:16pm

I'll check out that article--thanks for sharing!


He also has a great book, How To Cook Everything, which my brother gave me for Christmas. It's a *really* great book, even for someone who has done a fair amount of cooking. He also recently came out with How to Cook Everything Vegetarian, for all you veggies out there!

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Registered: 04-01-2004
Sun, 02-24-2008 - 9:16pm
I have a few of his cookbooks.
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Registered: 10-04-2006
Mon, 02-25-2008 - 8:03am

Someone gave me the How to Cook Everything cookbook as a wedding present almost 10 years ago. Its my most used cookbook - its literally all stained and falling apart (the whole veggie section fell out and is now just stuck in the front!) I've got probably 50 cook books and its always been my favorite!

















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Registered: 03-25-2003
Mon, 02-25-2008 - 8:53am
I'm sure mine will see alot of use, too! There are alot of good basics in there for things that everyone should know how to do. Like me, who in almost 10 years of marriage (and ALOT of cooking)
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Registered: 08-07-2007
Mon, 02-25-2008 - 12:38pm

It is far and away my most used cookbook, too, both for recipes and as a reference for cooking times, oven and food temps, etc.

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