Welcome to the Weekend Cook and Tell. Every Wednesday we click through the food sections of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week's inspiration comes from Sarah Karnasiewicz of the Los Angeles Times who wrote a great piece demystifying wild rice. Karnasiewicz shared some wonderful ideas for springtime rice dishes including a take on Japanese katsudon with smoky wild rice with red onions, fava beans, asparagus tips and breaded pork cutlet, and fried rice cakes topped with horseradish and dilled sour cream.
All of these creative riffs on rice got me thinking—rice is a wonderful blank canvas, why not use it as the inspiration for this week's challenge? Rice is the theme but how you chose to manipulate the simple grain is entirely up to you. Spring risottos are a given, as are creamy rice puddings, and crunchy plates of fried rice. Chose from white, brown, sticky, sushi, or wild, and feel free to go crazy with the rice cooker.
Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your steamiest photos, recipes, and dishes next Wednesday.