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A ginger, soy, and rice wine dressing is tossed into a bowl of just-cooked pasta, shiitake mushrooms, and red bell peppers for an easy, flavorful vegetarian meal. Makes two main dish servings or four smaller servings.
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Fresh herbs take plain risotto to new heights.
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Raspberries, strawberries, honeydew, and watermelon soak in white wine for this refreshing summer beverage.
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Get Mulled Red Wine Recipe from Food Network
Ingredients: cinnamon, allspice, nutmeg, sugar, orange
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Fresh and colorful heirloom tomatoes need only a few additions to make a light and refreshing salad.
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Dress up that package of chicken, fish, or pork chops with this tangy, fruity glaze before grilling or baking.
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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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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Brown Rice Recipe from Food Network
Ingredients: brown rice, water, butter, salt
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.
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Chicken stock, onion, and a bay leaf add a delicious flavor to this simple basmati rice pilaf.