When serving, hold back on garnishing the entire dish with cabbage and sour cream.

Using a slotted spoon or a strainer, transfer to a large bowl.Add the rice to the water and cook until tender, about 15 minutes.

Drain, return to the pot, and cover to keep warm..Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat.Sprinkle the chicken with salt and pepper and add to the pan.

Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes.Remove the chicken, let cool slightly, and then cut into approximately 1/2-inch chunks.. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix..

The ingredients may call to mind the Mediterranean, but this salad will really sing with a dry Riesling from Alsace in northern France.

The wine's cleansing acidity and delicate taste of citrus and peach will both mirror and contrast the flavors and textures here perfectly..1 teaspoon whole cardamom pods.

2 cups coffee beans.1/2 cup Ruby Port or Madeira.

Pear and Fingerling Potato Ragout.Combine the hot coffee, crushed cardamom pods and the whole cinnamon stick in a bowl.