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Cinnamon, garlic, raisins, lemon juice, and tomatoes enliven this quick and easy curried chicken casserole.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford
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This easy brown rice pilaf is simmered in chicken broth, combining bell pepper, onion, garlic, and black beans for rich flavor and texture.
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A combination of ground brown rice, quinoa, millet, buckwheat, cornmeal, amaranth, sesame seed, and flax seed makes a satisfying gluten-free hot breakfast cereal.
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Get Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney Recipe from Food Network
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brown rice, butter, fontina
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Enjoy this 5-ingredient brown rice pilaf as an easy side dish to any meal: rice and sauteed fresh corn and onions simmer in chicken broth.
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Serve as a salad or even a wrap ... zippy balsamic vinaigrette, fresh basil and mango, with chicken and whole-grain brown rice.  Oh, and, don't forget the cheese.