Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.
Bay leaves usually play a supporting role, lending complexity to more complex dishes. In this rice, though, they step into the spotlight, infusing plain white rice with a heady perfume.
Inspired by memories of some amazing chicken from a food truck in Midtown Manhattan, this street-cart seitan is quick and easy, reheats beautifully, and is a complete vegetarian meal, especially if you throw some salad and bread at it.
This hearty grain salad has been a favorite in my house for years. The brown rice gives it a hefty backbone, while the kale and raisins round out the flavor. The dressing is the star, though: a little salty, a little sweet, a little pungent, and entirely delicious.
I have a thing for rice. I’m ravenous for all things starch, but rice has a special place in my diet. I buy it by the twenty-pound sack. On vacations […]