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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.
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Coconut jasmine rice is quick, easy, and the perfect accompaniment to almost any dish.
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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
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Get Best Basic White Rice Recipe from Food Network
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
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A traditional Chinese crispy fried egg roll recipe with pork and cabbage.
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.