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cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy rice side dish made with tomato, onion, carrot, celery, and chicken bouillon is a fixture on most Guatemalan tables.
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Get Lemongrass Coconut Shrimp and Noodles Parchment Pack Recipe from Food Network
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Get Peanut Noodle Salad Recipe from Food Network
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This Spanish rice pilaf, made with brown rice and flavored with tomato paste and adobo seasoning, is quick and easy to make on a weeknight.
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Mock meat gets a boost from some intense Indonesian flavors.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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This pasta salad is a hit at every gathering I take it to. Goes well with barbeque, and is a great pot luck dish. My mother has made this for years as well...
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This is a simple way to make Arborio rice in a rice cooker, making a perfect item to taking sauteed vegetables or meat.
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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The perfect side dish, this easy Mediterranean rice pilaf brightens any meal with a medley of curried rice, almonds, raisins, and pineapple.
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The healthiest fried rice there ever was.