Beans, Rice, and Other Grains

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

These recipes are the essential but often unsung heroes in a great plate. What would grilled veal chops and sugo di porcini be without polenta, Moroccan spiced lamb without couscous, Turkish chicken brochette without rice, or roast duck without braised lentils?

Although rice is primarily an ensemble player, it occasionally sings solo as risotto. In Italy, risotto is a first course, or prima, like pasta, but in America we will probably make a meal of it. And what a wonderful and comforting meal it is.