Category:  Pastas, Rice & Legumes (Beans & Grains)

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Active prep time: 20 minutes
Inactive prep time: 30-40 minutes (for cooking rice)
Serves: 4 to 6

If served plain, wild rice can sometimes be boring. So why not transfer the cooked rice to a bowl, add a few fresh ingredients and enjoy a delicious salad? Here’s the recipe.

Ingredients:
2 cups uncooked wild rice
3 to 4 tablespoons extra-virgin olive oil
Juice from 1 lime or lemon
1/3 cup plus 2 tablespoons finely-chopped fresh chives
1/3 cup plus 2 tablespoons finely chopped red onion
1 medium carrot, peeled & finely-chopped
salt and ground black pepper, to taste
2 to 3 tablespoons soy sauce (optional)
1 tablespoons maple or agave syrup (if you like a slightly-sweet flavor)

Directions:
1. Cook the rice according to package directions (it will take 30-40 minutes).

2. Meanwhile, in a 12-cup glass or porcelain bowl, combine the olive oil, lime or lemon juice, chives, red onion and carrot.

3. As soon as rice is done and all water has evaporated, transfer it to bowl with previous ingredients.

4. Mix rice together with previous ingredients and the salt, ground black pepper, soy sauce and maple or agave syrup.

5. Taste and adjust seasonings, to taste.

6. Serve the wild rice salad immediately or cover and set on a counter until ready to serve the same day.

7. This salad will keep, refrigerated and tightly-covered with plastic wrap, for up to two days as a leftover.
Text & Photograph ©2026 Nancy DeLucia Real

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Active prep time: 30 minutes
Inactive prep time (cooking rice): 35 to 40 minutes
Serves: 4 to 6, as a side dish

This recipe was inspired by Pascal Beale’s cookbook entitled, Les Fruits Savory and Sweet Recipes from the Market Table.

The colors of this dish look festive and the fusion of ingredients make for an exciting and delicious rice!

Ingredients:
1 cup black rice, also called forbidden rice
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
juice from one lime
2 Japanese persimmons, peeled and diced
1 cup pomegranate seeds
3/4 cup finely-chopped cilantro leaves
1/2 cup finely-chopped red onion
1/2 cup walnuts, cut into 1/4-inch pieces (this can be substituted with almonds or pistachios)

Directions:
1.Rinse rice under cold water and drain.

2. Place drained rice in a 12-inch nonstick skillet, cover with 2 cups cold water and bring to a boil.

3. When rice boils, add the salt and lower heat to simmer; cook for about 30 to 35 minutes.

4. Every 5 to 8 minutes, check to see if liquid evaporates – RICE SHOULD NEVER LOOK DRY.

5. As the rice cooks and liquid evaporates, you may need to add cold water in 1/4 to 1/3-cup increments.

6. After 35 minutes, taste the rice. If it tastes raw, cook rice for an additional 10 minutes.

7. As rice cooks, you may need to add small amounts of water again.

8. When rice tastes done, transfer it to a large stainless steel or glass bowl.

9. Add olive oil, lime juice and toss. Taste the rice and, if needed, add a little more olive oil and/or lime juice, to taste.

10. Toss in the remaining ingredients. Taste again and adjust seasonings.

11. Serve rice immediately as a side dish to meat, fish or poultry. It can also be part of a buffet table.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 minutes
Serves: 2 to 3 (as a main dish) or 4 as a side

This gnocchi dish is a comfort food, especially during autumn or winter. My recipe is easy – after boiling the gnocchi, simply toss in the remaining ingredients and indulge!

Ingredients:
One 16-ounce package potato gnocchi
1/2 cup fresh or frozen peas
3 to 4 tablespoons extra virgin olive oil
1/2 cup chopped and drained sundried tomatoes (they are sold in a jar and packed in oil)
3 to 4 tablespoons chopped, fresh Italian flat leaf parsley
salt and ground black pepper, to taste

Directions:
1. Bring a 2-quart saucepot of water to a boil; gently stir in the gnocchi.

2. When water returns to a boil add the peas.

3. Cook the gnocchi and peas for 2 to 3 minutes or until they rise and float in water.

4. Drain the gnocchi and peas in a colander and gently (DO NOT BREAK THE GNOCCHI) transfer them to a glass or porcelain mixing bowl.

5. Gently stir in the remaining ingredients. Taste and adjust seasonings (olive oil, salt and black pepper).

6. Serve gnocchi immediately, while they are hot.

7. Each guest should add their own grated Parmigiana Reggiano or Pecorino Romano cheese (optional).
Text & Photograph ©2025 Nancy DeLucia Real

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Active prep time (to make filling): 20 minutes
Inactive prep time (for baking peppers): 25-30 minutes
Serves: 4

Ingredients:
1 to 1-1/2 cups cooked basmati rice (per manufacturer’s directions), set aside to cool
4 tablespoons olive oil
8 ounces dark ground turkey or ground beef
1 small yellow onion, peeled and finely minced
1 medium carrot, peeled and finely minced
1/2 of a medium zucchini, finely minced
2 whole peeled tomatoes (canned), puréed in a blender
Salt, ground black pepper, to taste
4 tablespoons olive oil
2 red bell peppers, cut in half vertically, stems discarded
One glass or porcelain baking dish (to hold 4 bell pepper halves)
Fresh basil leaves, for garnish

Prepare the Filling:
1. After you have cooked the rice and set it aside to cool, in a 4-quart saucepot, heat the olive oil (DO NOT LET IT SMOKE).

2. When oil is hot, add the ground turkey or beef; using a wooden spoon, break up the meat.

3. On medium-high heat, cook and stir the meat, breaking it up, for about 3 to 5 minutes.

4. When meat has turned brown, stir in the minced onion, carrot and zucchini; stir and cook on medium for about 2 minutes or until onion is translucent.

5. At this point, stir in the puréed tomatoes; cook on medium-low heat for about 8 to 10 minutes. The ground meat mixture has finished cooking when the liquid has reduced slightly.

6. When cooked, stir ½ teaspoon salt and ¼ teaspoon ground black pepper; taste and adjust seasonings, if needed.

7. Preheat oven to 375°F and transfer the meat mixture to a glass or porcelain bowl; let it cool until it is slightly warm.

Fill and Bake the Peppers:
1. Using a large spoon, gently stir 1 cup of the cooked rice into the meat mixture; add 1 tablespoon olive oil and gently mix.

2. Taste the rice/meat mixture; if needed, adjust salt and pepper level. If you want to add more rice, you can add the remaining ½ cup.

3. Spoon the rice/meat filling in each of the four (4) red bell pepper halves. When stuffed, the peppers/filling should have rounded tops. If there is leftover filling, it can be reheated the next day and enjoyed by itself.

4. Add the remaining 3 tablespoons olive oil to the baking dish.

5. Place each stuffed pepper half (pepper-side down) in oiled baking dish.

6. Cover the baking dish with foil and place on an oven rack which is set at center of preheated oven.

7. Bake the stuffed peppers for 25 minutes.

8. After 25 minutes, using a small spoon, scoop out filling at center of one pepper; taste. If it is hot, peppers are ready to be served. If not, bake for an additional 5-6 minutes.

9. Serve the Stuffed Peppers with a green salad or other vegetable side dish. Garnish with basil leaves.
Wine Pairing: Sauvignon Blanc (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10-15 minutes
Serves: 4

Treat a mom to this easy Italian classic – Tortellini al pesto!

Ingredients:
One pound (16 ounces) cheese or meat tortellini – found in refrigerated section of your local supermarket
1 teaspoon salt
3/4 cup of your favorite premade pesto sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese (optional)

Directions:
1. In a 4-quart saucepot, bring water to a boil.

2. When water boils, stir in the tortellini and 1 teaspoon salt; cook per manufacturer’s directions.

3. Meanwhile, using a spoon, transfer the pesto sauce from the jar to a 4-quart glass or porcelain bowl.

4. When tortellini are cooked, drain them in a colander.

5. Transfer drained tortellini to bowl with pesto; toss with two serving spoons.

6. Serve the tortellini al pesto in individual dishes.

7. Ask guests to add grated cheese to tortellini (optional).

Wine Pairing: Chardonnay (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real