Rice, Grains, & Grits
Rice, grains, and grits provide a base for both simple seasonings and fuller combinations. Mushroom rice, cilantro-lime rice, and buttery corn rice offer different flavors to serve beside another dish.
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In this collection
Fried Grits Patties
Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage! Ingredients 1 1⁄2 cups grits 5 cups…
Zesty Hominy and Cheese
A different sidedish using hominy, sour cream, cheese and green chilies. Friends who say they don’t like hominy eat it and ask for more. It’s fast and tasty.…
Saffron Rice Pilaf with Red Pepper & Toasted Almonds
The flavors in this pilaf remind me a little of paella. It’s a great partner for salmon, shrimp, or mussels. Ingredients 2-1/2 cups low-salt chicken broth or water…
Multigrain Pilaf
Ingredients 2/3 cup wheat berries 1/2 cup regular barley 1/2 cup wild rice 2 14 ounce cans vegetable broth or chicken broth 2 cups loose-pack frozen sweet soybeans…
Wild Rice with Pecans and Cherries
Dried cherries provide a tart flavor to our herbed wild rice dish, while toasted pecans add a generous crunch. Green onions and shredded carrots add bright color. Ingredients…
Hoppin’ John
Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day. Ingredients 2 16-ounce packages frozen black-eyed peas 1 1/4 cups sliced green…
White Rice in a Slow Cooker
A slow cooker can cook white rice, although timing and texture vary considerably by cooker and batch size. A rice cooker or saucepan is usually more predictable for…
Steve’s Creamy Grits
Ingredients 3 cups water 1/2 cup coffee creamer 1/4 teaspoon salt 3/4 cup quick-cooking grits 2 tablespoons unsalted butter, or a little more if desired, at room temperature…
Bacon-Cheddar Grits
This side dish pairs well with fried chicken or grilled pork and shrimp. 4 slices bacon, finely chopped 1 Jalapeño, finely chopped (optional) 4½ cups water 1 cup…
Creamy Grits
This delicious Southern recipe for creamy grits comes from chef Frank Stitt’s cookbook, Frank Stitt’s Southern Table. 4 cups water, preferably spring water Coarse salt and freshly ground…
