Rice table - main dishes featuring rice - includes recipes, tips on cooking, and a rice glossary

Vegetarian Times, Feb, 1997 by Jay Solomon

If I were banished to a deserted island and allowed to pack one provision, there is no question which food I would choose. Hands down, it would have to be rice. Although I'd still need to forage for wild vegetables, edible flowers and whatnot, at least I could feast on rice every day. A little rice can go a long way, and I'd never get bored.

Without a doubt, rice is the world's most versatile grain. From pilaf, paella and jambalaya to burritos, risotto and rice pudding, there are a plethora of enticing rice-inspired dishes. What's more, there is a smorgasbord to choose from: Basmati, jasmine, Wehani, wild rice, Arborio and venerable brown rice are just some of the varieties. In addition, rice is nutritious, easy to digest, economical and a great source of energy from complex carbohydrates.

Although rice has long been an international staple, its rise to fame in this country is a modern phenomenon. Until recently rice was underrated, overlooked and often poorly cooked. Generations of Americans grew up eating homogenous white rice topped with a lazy pat of butter. Brown rice was the strict domain of discerning vegetarians. Rice was always on the side, never the star.

All of that changed in the 1990s when a newly health-conscious America had an epiphany: Rice was good for you. Suddenly, rice was hot. Demand flourished for brown rice, Wehani and other whole grain rices. Consumption of brown rice increased by more than one hundred times since the early '70s. Overall, Americans are eating more than twice as much rice today than a decade ago.

The rice boom has also been fueled by the influence of ethnic cuisines on America's palate. Immigrants from Southeast Asia, India, the Caribbean and Latin America have brought their passion for rice to the country's tables. Aromatic rices such as basmati, jasmine and wild pecan have caught the fancy of adventurous cooks and restaurant chefs alike.

What makes rice so special? Rice melds together with a wide assortment of seasonal vegetables, pantry staples and assertive spices. The team of rice and beans is well known, but the grain also blends well with bell peppers, tomatoes, winter squash, herbs, leafy greens ... actually, almost any vegetable on the planet. The mild grains bring a yin-and-yang harmony to more authoritative ingredients such as garlic, ginger, curry, soy sauce and chili peppers.

All rices are not created equal. The merits of brown rice and white rice have been compared, contrasted and debated for years. Brown rice is chewier, nuttier and a better source of fiber and essential nutrients. White rice tends to be fluffier, lighter, faster cooking, easier to digest and less expensive. However, and this is a big however, white rice has been stripped of its nutrient-dense bran during the milling process. Although American rice is later enriched with niacin, thiamine and iron, dietary fiber and other nutrients are lost.

Still, there is room for both rices in the vegetarian pantry. Besides, life is too short to be deprived of creamy Italian Arborio, Indian basmati, Thai jasmine and other aromatic white rices.

The key is to include plenty of fiber-and nutrient-rich ingredients in the meal such as beans, lentils, tofu, cruciferous vegetables, winter squash and leafy greens. Combining whole grains with white rice is another way to meet the body's nutrient needs while satisfying taste buds.

Speaking of life's treasures, pilaf is a quintessential rice dish and a good place to start for beginners. Pilaf begins with an aromatic base of sauteed vegetables -- typically onions, celery, peppers and garlic and sometimes, carrots, mushrooms or chilies. (The Italians and Spanish call this soffrito [soh-FREE-toh]; in French, it's mirepoix [mihr-PWAH.]) The vegetable base, along with herbs and spices, infuse the grains with depth and personality. Rice and liquid are then added to the pot and cooked until the grains become tender and flavorful.

Another delicioso rice entree is risotto, the savory Italian supper. Unlike other rice meals, which are either fluffy or sticky, risotto is creamy and soupy. To make risotto, the rice is constantly stirred and the liquid gradually added; the result breeds a dense, luscious consistency. Risotto's not-so-secret weapon is Arborio rice, an Italian short-grained rice cooked to a pasta-like al dente texture. Grated Parmesan is swirled in at the finish. Yummy.

With a hefty supply of rice in the kitchen, there are a variety of meals within one's culinary grasp. From hearty rice salads, inventive chilies and wintry soups to bulging burritos and scrumptious rice puddings, the grain brings pleasure to the table and soothes the soul. With so many rice dishes to savor and enjoy, every day can be a happy rice day.

Wintry Brown Rice

Chili

This robust one-pot meal displays the amazing versatility of rice.

2 tsp. oil

1 medium yellow onion, diced

1 green bell pepper, seeded and

diced

2 stalks celery, diced

3 or 4 cloves garlic, minced

28-oz. can stewed tomatoes, with

juices

15-oz. can red kidney beans, rinsed