In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering.

That means they have more fiber, vitamins, and minerals, and consequently require more time and water to cook through those dense layers.Whole-grain rice demands more chewing power to eat, but rewards you with incomparable depth of flavor.

Beyond making great table rice, whole-grain rice is ideal for salads or for stuffing vegetables.. Common.is polished to remove.of this good stuff, leaving a thin coating of bran for some fiber and a grainy, cereal flavor.. Himalayan red rice.

retains more of the bran layer, and has a correspondingly deeper nutty taste.You may see a black-hued rice called.

, which looks similar to uncooked black sticky rice, but cooks far less stickily.

Once restricted to the rich for its nutritional profile and strong flavor, it's now used to make all kinds of rich-tasting rice dishes.Gluten-free tapioca flour and rice flour team up with effervescent club soda in this light batter that becomes exceptionally crispy — and stays that way up to an hour after cooking.

Delicious on its own, this fish also makes great sandwiches and tacos.. Get the Recipe.Crispy Fish with Sweet-and-Sour Sauce.

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary.Grace Parisi’s version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.. Get the Recipe.