• Choose a category
• All
• Classic-Fiction

Add the mushrooms and cook, stirring often, until they have given off their liquid and it has all evaporated, about 6 minutes.

Stir in the cranberries, sage, salt, and pepper. Cook for 20 seconds, then transfer to the bowl of a food processor fitted with the chopping blade. Process until finely chopped. Transfer to a large bowl and stir in the wild rice. Cool for 15 minutes.

Lightly beat the eggs in a small bowl, then stir them and the bread crumbs into the wild rice mixture.

Make 6 patties out of the mixture. Your hands will get a little messy; the patties must be compacted to adhere. Moistening your hands helps.

Heat a large skillet over medium heat. Swirl in the canola oil, then slip in as many patties as will easily fit. Fry for 3 minutes, then use two metal spatulas to turn them over: slip one under the patty and use the other to hold the patty in place as it’s being flipped. Fry until lightly browned, about 3 more minutes. If you need to make a second batch, add up to 2 tablespoons more oil to the pan before adding the additional patties.

Variations: Substitute chopped golden raisins or chopped dried cherries for the cranberries.

Substitute any minced herb for the sage—thyme, marjoram, parsley, or tarragon. (Avoid dill which may not complement the other flavors.)

Substitute ground walnuts for the panko bread crumbs.

Asian-Inspired Dirty Rice with Chicken, Edamame, and Walnuts

Whole-grain brown rice and shelled soybeans (or edamame in Japanese) shift the flavors east for this Louisiana favorite. Look for shelled edamame in the freezer section of most markets. The secret is to chop the chicken meat to fairly small pieces; no one should have to cut them with a knife at the table. Makes 6 servings

3 tablespoons canola oil

1 large onion, finely chopped

½ pound boneless skinless chicken thighs, cut into ½-inch pieces

½ pound chicken gizzards, all fat removed, the rest chopped into ¼-inch pieces

1 cup brown rice

¼ cup soy sauce

3 scallions, thinly sliced

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 cups chicken broth

2½ cups shelled unsalted soybeans, or edamame (see Note)

½ cup chopped toasted walnut pieces

Position the rack in the center of the oven and preheat the oven to 350°F.

Heat a large Dutch oven or oven-safe pot over medium heat. Swirl in the canola oil, then toss in the onion. Cook, stirring often, until softened, about 4 minutes.

Add the chicken thighs and gizzards; cook, stirring often, until the meat loses its pink, raw color, about 7 minutes.

Add the rice; stir well to coat in the oil and juices. Pour in the soy sauce, then add the scallions, garlic, and ginger. Cook for 30 seconds, stirring all the while, until the rice has absorbed the soy sauce.

Pour in the broth and add the soybeans. Bring the mixture to a simmer, stirring to get any browned bits up off the pan’s bottom.

Cover, place in the oven, and bake until the liquid has been absorbed and the rice is tender, about 45 minutes. Fluff the rice and stir in the nuts before serving.

Note: Edamame are usually sold in their shells; you’ll need to remove these fibrous husks, revealing the small beans inside.

For 2½ cups, you’ll need 12 ounces shelled or about 24 ounces in the shells.

Variations: Increase the broth to 2½ cups and add 2 cups chopped leafy greens such as chard, collard greens, or beet greens; 1 cup cubed, seeded, and peeled winter squash; or 1 cup jarred peeled steamed chestnuts.

Substitute ½ pound turkey or pork sausage, cut into small rings, for the gizzards.

Lamb Byriani

This layered rice casserole from India usually includes some kind of protein—here, we’ve used lamb, reminiscent of what would be used in the Kashmir region. Serve it with chopped unsalted cashews, minced red onion, chopped cilantro leaves, chopped mint leaves, and bottled hot red pepper sauce as condiments. Makes 8 servings

2 tablespoons canola oil

1 large onion, chopped

3 medium carrots, peeled, halved lengthwise, and thinly sliced

1½ pounds trimmed boneless leg of lamb, cut