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cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Mexican-inspired ground beef and rice stuffing fills red or green bell peppers for a family-pleasing meal.
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Chicken cubes are marinated in sake, soy sauce, ginger, and sugar then grilled on skewers in this Japanese-inspired yakitori appetizer.
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Chewy rice cakes are stuffed with a sweetened red bean paste.
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This recipe for ginger roasted salmon is both good tasting and extremely good for you.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.
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These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
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Cheesy and delicious, this hash brown casserole has a crunchy topping.