This is an adaptation of a recipe given to me by Stephanie Rosenbaum, a San Francisco based food writer. Stephanie is a vegetarian, and this is her favorite Thanksgiving entrée. The festive combination of wild rice with sautéed vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and looks pretty on the plate. The… Read More

Long considered the “caviar of grains,” wild rice is native to North American, and isn’t really a rice at all. The grains are long, slender, and black, with a unique nutty, almost smoky, flavor. They come from a reed-like aquatic plant that not long ago was only found in the wild, but is now naturally… Read More

Diced celery and chopped parsley contrast with white rice to produce a very attractive side dish. Dishes based on rice can be very easy to put together, and they take little cooking time-two reasons why rice is always on our shelf. We generally use basmati rice, but a generic long grain will do handsomely.