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Risotto with Asparagus and Green Peas

This is a sponsored recipe post by Knorr® brand. They provide halal-certified bouillon, a product that is used in this recipe.  I don’t eat too much rice or pasta in Ramadan because it leaves me feeling too full before eating other things, but if I’m going to make rice, it’s a special dish. That’s why … Read more

Mushroom Risotto

If you’ve never had risotto, now’s the time to try it. Yes, it’s most popular as an Italian style rice, but anyone can make it. Actually, I think it’s even easier to make than some of the other types of rice, the only difference being that you should spend a lot of time stirring it while it … Read more

Beef Kabobs with Grilled Vegetables

Summertime is the best time to have kebobs- out on the grill, finally! Although here, it’s been a very rainy season plus with Ramadan falling in summer this year, it’s been a little difficult to get out on the BBQ before dark, so this recipe can be made indoors or out. I’ll show you how. … Read more

How to Cook Basmati Rice

 I’ve been making Basmati rice for many, many years although the first time I made it is a time I look back on and have to laugh just a bit. I had never seen rice other than white grain or wheat bran rice, let alone cooked with it. I found it a common rice, sometimes … Read more

Vegetarian Korma with Basmati Rice

I’ve been cooking with Saffron Road products for a long time now and I really do enjoy them. They actually spoil me- made with high quality ingredients, part of the non-GMO project, many of which are gluten-free, and they’re really, really good. For something that makes your life easier, it’s a relief to find something of such … Read more

Kebsa, a Gulf-Style One Pot Rice & Meat Dish

Somehow during this polar vortex we’re having, I keep finding myself craving Mediterranean and Middle Eastern foods- perhaps it’s the hefty amounts of meat (with all that ‘good’ fat) involved, or the pungent spices that I crave when it’s cold. For the last two days, I’ve made Kebsa (also spelled “Kepsa” or “Kabsa”), a one-pot … Read more

Puerto Rican, Rice, Arroz

Arroz con Gandules | Puerto Rican Rice with Pigeon Peas

I grew up eating arroz con gandules, that quintessential rice dish that every Puerto Rican family has their own version of making. Most of the time it was made con pollo, or with chicken, but it was also made vegetarian, too. My mom is an American-born Puerto Rican whose family was very traditional in their foodways so this dish was always at the table of family gatherings.

Arroz con Gandules | Puerto Rican Rice with Pigeon Peas

I remember my great aunt, Virgen (whose name was pronounced in the dialect as “Beehin”) used to make it every single time we went to her house to visit.  As soon as she heard we were on our way, she would whip it up quickly and serve it to us with a coke (and I had already usually just eaten a full meal of Sicilian meatballs and pasta at my Sicilian grandparents’ house just before visiting).    

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Brown Basmati Rice with Ghee & Saffron

I love the smell of basmati rice. There isn’t any other rice quite like it. When you walk into the home of someone cooking it, you can usually look forward to something interesting, a one-pot dish paired with meat, like biryani made with chicken, dried plums, exotic spices and of course, fragrant basmati rice.

Now available at stores like Trader Joe’s is a brown basmati rice, a healthier version of the more commonly consumed white rice. It’s healthier because it has more fiber. White basmati, like other most other white rices, have been removed of their husk during processing, which strips it of many essential nutrients and the all-important fiber. Between white and brown basmati, I really don’t taste any huge difference in flavor. Essentially,  you can just make your recipe the way you would normally.  You may even need to eat less of the brown rice because it’s more filling due to the higher fiber content.

Brown basmati is just one of the two great ingredients used to make the recipe for Brown Basmati Rice with Saffron & Ghee.

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