Search Results (15,832 found)
cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
www.allrecipes.com
Taste the Mediterranean in this Greek-inspired brown rice salad including feta cheese, cucumber, Kalamatas, dried tomatoes, lemon, and basil.
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brown rice, butter, fontina
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
www.delish.com
Thinly sliced oranges are candied in a honey syrup that lends them a faint floral perfume.
www.foodnetwork.com
Get Rice Balls Recipe from Food Network
Ingredients: tuna, sushi rice
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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Get Baked Brown Rice Recipe from Food Network
Ingredients: brown rice, water, butter, salt
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Chicken stock, onion, and a bay leaf add a delicious flavor to this simple basmati rice pilaf.
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.