More than 80,000 varieties of rice exist worldwide, differing in thickness, length, and grain shape. While Persian rice was once the most known variety in Israel, today's shelves offer a vast selection of unique and interesting rice types, each with its own story and suitable dishes.
Rice types can be broadly categorized into two families: long-grain and round. Long-grain rice, like Basmati, is more delicate and airy, while round rice, like sushi rice and Italian Arborio (used for risotto), is stickier when cooked and suited for different dishes. Thai Jasmine rice sits between these two types - it resembles long-grain rice but is stickier, like round rice.
In the first recipe, I used Italian Arborio rice, but not for a classic risotto. Instead, I cooked it with tomatoes and green beans for a rich and satisfying rice dish that doesn’t need broth or wine and is even vegan.
In the second recipe, I made a festive chard leaf cake filled with rice, herbs, and cranberries. I combined two rice types - Basmati and Jasmine - with the first adding great aroma and the second providing stability.
The third recipe, popular on Instagram, is a simple sushi rice bowl topped with various additions. Typically prepared with teriyaki sauce, it can also be seasoned with salt and pepper for a delicious result.
Rice and Tomato Stew with Green Beans
Serves 4
Ingredients:
4 peeled garlic cloves
7 ripe tomatoes
2 tablespoon olive oil
2 tablespoon tomato paste
1 cup Arborio rice for risotto
Water (2-3 cups)
Salt to taste
Handful of green beans (fresh or thawed frozen), cut
Handful of finely chopped basil/mint/parsley for garnish
Preparation:
1. Thinly slice the tomatoes and garlic cloves.
2. Heat olive oil in a medium pot, add garlic and sauté for 30 seconds, stirring.
3. Add tomatoes and tomato paste, mix well, cover, and cook over high heat for 2-3 minutes until tomatoes release their juices.
4. Add rice, salt (about 1 tsp), and 1 cup of water, bringing to a boil.
5. Cook uncovered, stirring for 15 minutes. If more liquid is needed, add water as necessary.
6. Add green beans and more water, cooking for another 4-5 minutes until the beans are slightly tender and the rice is cooked.
7. Adjust seasoning to taste, sprinkle with chopped herbs, and serve immediately.
8. Storage: Keeps refrigerated for 4-5 days.
Chard Cake Stuffed with Rice and Herbs
Preparation Time: 30 minutes
Total Time: 90 minutes
Difficulty: Medium
Serves: 6
Diameter: 24 cm
Ingredients:
1 bunch of chard leaves
1 cup Basmati rice
1 cup Jasmine rice
Handful of dried cranberries
1 bunch of parsley (can mix with other favorite herbs like mint, dill, green onion)
5 tablespoon olive oil
1 tsp baharat
Salt
Preparation:
1. Separate the white stems from the green chard leaves. Chop the stems finely. Boil a medium pot of water, add the green leaves, and cook for 30-40 seconds until soft and dark green. Dry on a kitchen towel.
2. Line a 24 or 26 cm ovenproof round dish with the leaves, covering the bottom and sides, and drizzle with 2 tablespoon olive oil. Reserve 2-3 leaves for the top.
3. Rinse both rice types well. Boil a medium pot of water, season with 1 tablespoon salt, and cook rice for 8-10 minutes until al dente. Drain and transfer to a bowl.
4. Heat 2 tablespoon olive oil in a wide pan, add chopped chard stems, and sauté for 10 minutes, stirring until soft. Add to rice.
5. Mix rice with baharat, cranberries, and chopped herbs. Season with salt to taste.
6. Fill the chard-lined dish with the rice mixture, adding 1/2 cup water.
7. Fold the chard leaves over the filling, covering it. Drizzle with 1 tablespoon olive oil.
8. Cover with parchment paper and seal with aluminum foil. Bake at 180°C for 20-25 minutes until rice is fully cooked.
9. Let cool slightly before inverting onto a serving plate.
10. Storage: Keeps refrigerated for 4-5 days.
Rice Bowl with Mushrooms, Edamame, and Sprouts
Preparation Time: 30 minutes
Easy to make
Serves: 3
Ingredients:
For the rice:
1 cup sushi rice
1½ cups water
For the toppings:
Handful of frozen, shelled edamame, prepared per instructions
2 boxes of thinly sliced fresh mushrooms (e.g., champignon, shiitake)
1 pack of bean sprouts
2 cm piece of peeled and grated ginger
4 tablespoon olive oil
4 tablespoon ready-made teriyaki sauce (for Passover, use salt and black pepper)
2 tsp sesame seeds
Preparation:
1. Rinse the rice well in a strainer. Add water, bring to a boil, cover, and reduce heat. Cook on the lowest flame for 16 minutes until fully cooked. Turn off heat and leave covered for another 5 minutes.
2. Heat a wide pan over high heat. Add 2 tablespoon olive oil, mushrooms, and grated ginger. Stir-fry for 2-3 minutes until mushrooms are soft. Add 2 tablespoon teriyaki sauce or salt and pepper, and 1 tsp sesame seeds. Mix well and cook for another minute until the mushrooms are well-coated.
3. Heat a wide pan over high heat. Add 2 tablespoon oil and sprouts, stir-frying for 1 minute until slightly softened. Add 2 tablespoon teriyaki sauce or salt and pepper, and the remaining 1 tsp sesame seeds. Mix well and cook for 30 seconds until sprouts are well-coated and still slightly crisp.
4. Divide rice into serving bowls, top each with edamame, mushrooms, and sprouts. Serve immediately.