Maki sushi is what most people think of when they hear the word “sushi” — filled rice rolls wrapped in nori seaweed.
Tag: Grains
Maki Sushi
Lo Mai Gai
(Chinese rice steamed in lotus leaves)
These steamed rice packets wrapped in lotus leaves are a traditional item at dim sum restaurants. Each packet typically comes with a filling of chicken, sausages and mushrooms.
La Bandera Dominicana
(Dominican stewed chicken or beef, red beans and rice)
Lunch is the biggest meal of the day for most Dominicans, and the meal they have most often is la bandera, a nourishing plate of rice, beans and a full-flavored stew.
Kushari
(Egyptian pasta, rice and lentils with tomato sauce)
Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. It is often considered the Egyptian national dish.
Kasha
(East European buckwheat groats)
Although kasha is a word used to describe a wide variety of grain porridges in Russia, it has come to be most closely linked to this particular buckwheat (gretchka) dish.
Kalam Polo
(Persian rice with meat and cabbage)
Kalam polo is a hearty, filling pilaf scented with cinnamon and saffron. Sometimes spelled kalam polow, or kalam pollo.
Kabuli Pulao
(Afghan rice and lamb pilaf)
This ethereal mixture of rice pilaf and lamb, redolent of sweet and warming spices, is the national dish of Afghanistan.
Kabsa, or Machboos
(Gulf States aromatic chicken with rice)
Kabsa — chicken or meat served on a bed of steaming rice and redolent of exotic spices — is a national dish of Saudi Arabia.
Hoppin’ John
(American rice and black-eyed peas)
Hoppin' John is an old Southern dish, especially popular in South Carolina. It is traditionally eaten as part of a New Year's Day meal.
Ghapama
(Armenian rice-stuffed and baked whole pumpkin)
In this celebratory Armenian dish, whole pumpkin gets filled with a sweetened rice pilaf and baked until the pumpkin is tender and the rice steamed to fluffy perfection.