Andrew Scrivani for The New York Times
Rice is often enjoyed by the bowlful, but this week Martha Rose Shulman offers four new ways to make a meal out of smaller portions of brown rice.
Ms. Shulman suggests rice blinis, a rice gratin, a rice frittata and chard leaves stuffed with herbs and rice. And for those who prefer to eat rice in a bowl, a simple stir-fry is also on the menu.
Here are five new recipes with rice.
Beet Green, Rice and Ricotta Blinis: These are chunkier than pancakes because of the rice, but they are more cake than fritter.
Chard Leaves Stuffed With Rice and Herbs: The chard stems are not wasted, adding texture to the flavorful filling for these rolls.
Frittata With Brown Rice, Peas and Pea Shoots: The nutty rice makes this seasonal frittata especially substantial.
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu: This recipe showcases some unusual greens, but plain kale makes a fine substitute.
Beet Greens and Rice Gratin: This Mediterranean-style dish is delicious hot or cold.
