Well-cooked rice is a beautiful, versatile gift; one that has just as much potential on day two (or three) as it does freshly cooked from the pot.
Or hey, maybe you're a rebel—clean out your pantry and make fried rice"I used Minnesota wild rice in this recipe as an ode to the wonderfully chilly state," writes recipe author Shelly,"but also because of wild rice’s nutty flavor and nutritional benefits . For the binding agent, I forgo an egg for a sweet and savory paste made from dates and tahini, which complements the rice perfectly.
One last note: I've found that mujaddara improves with age, as the flavors blend together.""Megedarra is a Middle Eastern staple of savory rice and lentils," creamtea writes."My version is based on a recipe by Gilda Angel from her book,, and my standard garlicky brown rice pilaf is based on a Brazilian way of preparing rice I learned from my babysitter years ago. Instead of brown lentils, I use French green or black beluga lentils since I like their flavor and firmness.
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