FOOD RECIPES
120 | September 2019make-ahead tip Assemble as
directed (don’t brown chicken). Chill,
covered, up to 8 hours before roasting.
each serving 414 cal, 14 g fat (2 g sat
fat), 165 mg chol, 231 mg sodium,
17 g carb, 2 g fiber, 13 g sugars, 53 g proAROMATIC RICE
PILAF
hands-on time 15 min.
total time 35 min.2 Tbsp. unsalted butter
2 Tbsp. olive oil(^1) 1/2 cups minced yellow onion
4 cloves garlic, minced
2 Tbsp. minced fresh ginger
2 tsp. ground cinnamon
(^1) 1/2 cups basmati rice
3 Tbsp. tomato paste
3 cups chicken or vegetable stock
1/2 cup golden raisins
1/2 cup unsalted roasted almonds,
coarsely chopped
1/2 cup finely chopped fresh
parsley
- In a large heavy pot melt butter and
oil over medium-high. Add onion,
garlic, ginger, and cinnamon. Cook and
stir 5 minutes or until onion begins to
soften. Stir in rice and tomato paste.
Cook and stir 3 minutes or until rice
is well-coated and smells nutty. Stir in
stock and 2 tsp. salt. Bring to boiling;
reduce heat to low. Simmer, covered,
10 to 15 minutes or until rice is tender
and liquid has evaporated. - Place a kitchen towel or paper
towel between pot and lid to absorb
liquid from the steam (to keep rice
fluffy). Let stand 10 minutes. Fluff with
a fork. Stir in raisins, almonds, and
parsley. Serve immediately or at
room temperature. Serves 8.
make-ahead tip Prepare rice through
Step 1. Cover as directed in Step 2;
refrigerate up to 2 days. To reheat,
spread rice evenly on a sheet pan. Bake
at 425°F about 10 minutes. Stir in raisins,
almonds, and parsley.
each serving 287 cal, 11 g fat
(3 g sat fat), 8 mg chol, 514 mg sodium,
43 g carb, 3 g fiber, 9 g sugars, 6 g pro
ZUCCHINI WITH
PISTACHIOS & MINT
Cook zucchini in two batches for the
best browning. To avoid last-minute
work, Julia cooks the zucchini, chills
it, then brings it to room temperature
before tossing with the nuts and mint.
total time 25 min.3 lb. zucchini (4 to 6), trimmed
and sliced into 1/2 -inch-thick
rounds
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/2 cup roasted, salted pistachios,
coarsely chopped
1/2 cup coarsely chopped
fresh mintSeason zucchini with 1/2 tsp. salt. In a
12-inch skillet heat 2 Tbsp. oil over
medium-high. Add half the zucchini.
Cook 5 minutes or until browned and
crisp-tender, turning once. Transfer
zucchini to a serving bowl. Repeat with
remaining 2 Tbsp. oil and the zucchini;
add to serving bowl. Drizzle with red
wine vinegar. Sprinkle with half the
pistachios and mint; gently toss. Top with
remaining chopped pistachios and mint.
Serve immediately or at room
temperature. Serves 8.
each serving 136 cal, 11 g fat
(2 g sat fat), 119 mg sodium, 8 g carb,
3 g fiber, 5 g sugars, 4 g pro- Preheat oven to 450ºF. Arrange
tomatoes, peaches, and onion in a
shallow baking pan. Drizzle with 2 Tbsp.
oil; sprinkle with 1/2 tsp. salt. Toss to coat;
spread in an even layer. - In a large bowl combine remaining
2 Tbsp. oil, the garlic, mustard, vinegar,
honey, 1/2 tsp. salt, and 1/2 tsp. freshly
ground black pepper. Whisk to combine.
Add chicken; turn to coat.* - Arrange chicken breasts in another
shallow baking pan. Drizzle chicken
with any remaining mustard mixture.
Place both pans in oven on separate
racks. Roast 20 to 25 minutes or until
chicken is done (165ºF), stirring tomato
mixture halfway and rotating pans top
to bottom. Transfer chicken to a
cutting board. Let rest 10 minutes.
Meanwhile, continue roasting tomato
mixture until vegetables just begin
to brown. - Cut chicken into thick slices; transfer
to a platter and top with tomato
mixture. Serves 8.
*tip If desired, brown the chicken after
coating with mustard mixture. In a
12-inch skillet heat 1 Tbsp. olive oil over
medium-high. Add half the chicken.
Cook 2 minutes on each side or until
browned. Transfer to a shallow baking
pan. Repeat with remaining chicken,
adding more oil to skillet if needed.
Roast as directed in Step 3.