A fruity take on traditional Mexican horchata, I throw fresh strawberries into the mix for a creamy and non-dairy treat. Adjust the amount of rice you add according to your taste.
Tea is a great way to add flavor to a dish without adding the extra calories. In this rice salad, Ambessa Earl of Harlem tea acts as a great compliment to the types of rice being used. Adding citrus zest to the mix highlights the orange peel and bergamot flavors in the tea. The use of wild and brown rice creates layers of chewy texture and the fresh vegetables add a fabulous crunch. Read More
Once the holidays start rolling in, my mind goes to rice. Whenever we had a family holiday dinner, there was always rice. The yellow rice with raisins and almonds, which to be fully honest, I wasn’t a fan of. The yellow color of the rice was surely artificial and I only like raisins as a snack, not in my rice. This rice recipe stirs up from that holiday rice served at my family table, this time with great spices and better dried fruits (at least in my opinion…sorry, Grandma!)
This version includes powdered turmeric and Aleppo pepper for spices; plump dried prunes and chewy dates add texture and nutrients; the rice is infused with cardamom pods and cinnamon, which make your home smell glorious while it’s cooking.
Serve this as the perfect side dish to a holiday meal, bringing color and texture to the table. You can substitute the prunes and dates for any dried fruit you have on hand: apricots, mangoes, and even dried pineapple would work perfectly in this dish.
Photos: Marnely Rodriguez-Murray
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More