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Use your choice of red, green, orange, or yellow bell peppers to make these beautiful stuffed veggies filled with savory meat and rice. The recipe is easy to adjust to your taste.
cooking.nytimes.com
This is a truly glorious one-pot weeknight meal Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method
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Get Mexican Rice Pudding ("Arroz Con Leche") Recipe from Food Network
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This delicious homemade Korean BBQ rice bowl comes together in a flash.
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This easy fried rice with fresh pineapple, peas, and red bell pepper comes together quickly and goes well with any protein.
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Get Coconut-Curry Wheat Berries and Rice Recipe from Food Network
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Casserole is living its healthiest life.
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A wild-rice soup recipe packed with flavorful mushrooms and bacon.
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Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
cooking.nytimes.com
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate In not a lot of time, you can do what the French do: make soup Rice will bulk up the soup
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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.