In the video above, the legendary Sara Moulton stops by to share a recipe from her IACP award-winning Everyday Family Dinners cookbook, plus tips on everything from knife size (go big!) to boiling rice the lazy way.
Get her refreshing and substantial recipe for Rice, Radish & Snap Pea Salad with Seared Beef from her IACP award-winning cookbook Sara Moulton's Everyday Family Dinners (and save and print it) here. Check out her iPhone app, "Sara's Kitchen," out later this summer, and the new season of "Sara's Weeknight Meals," coming to public television in October.
This week's video was shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app.
23 Comments on Sara Moulton's Rice, Radish & Snap Pea Salad with Seared Beef:
wow! this brought back a rush of memories, thanks sara,I had dropped the rice salad from my rotation, I love your update of this recipe. Sara your so down to earth, funny to say you "ripped this off" from caras and rowe, you were the chef!! Great to see you on Food 52
Made this for a large group tonight. Everyone loved the range of flavors and textures. Several non-radish people, some terrified of wasabi, in the end all agreed each ingredient was essential to the perfect whole.
I just noticed that the scallions don't appear on the ingredient list ; )
Kristen is the Senior Editor of food52.
added 11 months agoThanks for the heads up, boulangere! It should be fixed now (it's 4 medium scallions, by the way).
Thank you!
Tried your recipe at home this weekend to great success! I've always had a testy relationship with radishes, but they really work with the beef here. Thanks for the make-again.
I love Sara Moulton and like "NakedBeet" I really miss her on the Food Network. She is an excellent teacher and I learned a lot from her....unlike the current line up on the Food Network. I hope to see her cooking with you again.
Made the salad yesterday and enjoyed cold leftovers for lunch today; this recipe is a keeper. LOVE this method of cooking rice...it worked like a charm.
Love rice; love the idea; love Sara Moulton! Trying te recipe this week. :)
Terrific recipe - look forward to trying. And love the "little people" knife comment!
I love this recipe and really enjoyed watching the video. I have been a fan of Sara's for a long time. Never missed her show on food netwoork, Naked Beet I totally agree with you.
Sara Moulton was the only reason I used to watch Food Network, back when it was about food and not about celebrity. Glad to see she's still cooking!
I'm with you!
Ditto
Awesome video. Love Sara Moulton because she always includes so many great tips. She never forgets the home cook is her audience. And my next knife will be a 10". Congrats, Sara and Amanda on your IACPs - so well deserved!
I have to admit that the title didn't interest me terribly, but I went ahead and watched the charming video, and it looks fantastic. I'd love to try this. Thank you all.
On the menu for a class on Food for a Crowd this weekend. Thanks so much.
Appropriate attribution of course.
LOVE turning people on to food52.
Doesn't the rice get soggy? I would love to do this as my rice inevitably burns...but it just seems too good to be true.
Amanda is a co-founder of Food52.
added 11 months agoIt doesn't get soggy if you slightly undercook it like pasta -- because you add a fair amount of dressing, which the rice soaks up.
Love the tip for cooking rice. Would this same technique work for other grains that traditionally call for covering the pot and simmering until all of the liquid is absorbed? Like barley? And thanks for the recipe: it's on the menu for this weekend.
Amanda is a co-founder of Food52.
added 11 months agoYes, it would.
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