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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.
www.delish.com
This baked risotto is half the work of a regular risotto, and double the taste.
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Skip Chipotle (for once) and satisfy your burrito bowl craving with this instead.
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This casserole combines chopped cabbage with ground beef, tomato sauce, and rice. Preparation is much simpler than for standard stuffed cabbage rolls.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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Crunchy green pistachios and soft, nutrient-rich spinach add texture and color to this simple rice-based side.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Serrano chile peppers are blended with vinegar, garlic, and salt creating a very flavorful hot sauce that only requires 4 simple ingredients.