Rice & Grains

This makes a delicious luncheon entrée with a salad.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Hearty and filling, but so low-fat.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.

For this recipe you may use whatever mushrooms you happen to have on hand. Serve the dish as an accompaniment to grilled or roasted meats, seafood, or chicken or with soup as a light lunch or dinner.

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

Active time: 15 min Start to finish: 40 min

These are called arancini (little oranges).

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

Active time: 5 min Start to finish: 40 min