HAPPY NEW YEAR! To start the new year, enjoy our recipes from around the world and Nush-e Jan!
Nutty Brown-Rice Tabbouleh
From Food & Wine … delish.com
Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are parboiled). Here, warm brown rice takes bulgur’s place.
Servings: 10
Time: 1 hour prep time, 20 minutes cook time
Ingredients: 2 cups short-grain brown rice; 1/2 cup dried apricots; 1/2 cup sliced almonds; 1/4 cup pine nuts; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 cups chopped parsley; 1 cup chopped cilantro; 1/2 cup chopped mint; 1/4 cup sunflower seeds, salted and toasted; 1 cup cherry tomatoes, halved; salt and freshly ground pepper
Directions:
1. In a saucepan, bring the rice and 1 quart of water to boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.
In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop.
Preheat the oven to 350 degrees F. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes.
In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds, and tomatoes to the dressing. Toss well, season with salt and pepper, and serve.
Hot Chocolate Meringue Cake
From Country Living
Our hot chocolate meringue cake gleans its heat from a pinch of cayenne pepper. Piled high with whipped cream, this dreamy confection makes for an impressive presentation.
Servings: 12
Time: 15 minutes prep time, 4 hours 15 minutes total time
Ingredients: parchment paper; 6 egg whites; 1 tablespoon cream of tartar; 1 1/4 cups sugar; 3 tablespoons sifted cocoa; 1/8 teaspoon cayenne pepper; 4 cups whipped cream
Directions:
Heat the oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
Beat egg whites and cream of tartar until foamy. Stream in sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
Cool on the pan on a wire rack. Store in a very dry, cool place.
Fill the layers with whipped cream and serve within 2 hours.
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