Subscriber Comments for
Fried Rice

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COMMENT 125686	2010-12-04 10:18 AM
Oh, that looks very good. Thank you for it! I bet it would be good substituting wild rice which I've been making recently, although I love Basmati rice. A propos of Christmas, I am looking for two very good recipes: one, for fruitcake and the other, real mincemeat, for the rich-tasting pies I remember (definitely not vegetarian.) Any suggestions?
COMMENT 125760	2010-12-04 05:10 PM
I'd make it with forbidden rice for the Holidays. That's a deep, dark purple rice that holds its color when cooked. You can finish it with some aromatic sesame oil. For color I'd use orange squash cubes and green peas and perhaps red bell pepper for color. You could put cashews or tofu or seitan chunks in it too.
COMMENT 125790	2010-12-05 07:49 AM
You should have been at our Thanksgiving table. All vegetarian and the best meal I have had in a very long time.Many dishes by several people. No one missed the dead bird at all.
COMMENT 125798	2010-12-05 08:46 AM
Here's a veg dish for a Christmas feast, as you asked, Leah: For Thanksgiving, I tried roasting brussels sprouts and jumbo red grapes together, and it was a fantastic, colorful and earthy combination (roasting brings out the hidden sweetness in the sprouts). Heat oven to 375 F. and in a large plastic bag toss some trimmed, washed and dried brussels sprouts and as much of the large red grapes as you'd like together with a bit of good olive oil, and some freshly ground kosher salt and black pepper. Line a rimmed baking sheet with foil and place the sprouts cut-side down on the pan, scattering the red grapes among them. Roast in open pan about 25 minutes, until sprouts can be pierced with a fork but are not mushy -- serve forth this delightful red/green vegetable side-dish with pride!

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