Recipe courtesy of Julianne McGuinness
Show: The Best Of
Episode: Beach Eats
Total:
30 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.

Cook's Note

This is a great low-maintenance dish to accompany grilled fish needing more attention.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Oven Fries

Recipe courtesy of Tyler Florence

Herbed Rice

Recipe courtesy of Trisha Yearwood

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Rum Raisin Rice Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking