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Chef John's chicken wings are dredged in rice flour and deep fried--they're light, crispy, and extremely sauce friendly.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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Get Garden Risotto Recipe from Food Network
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Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Get Butternut Squash Risotto Recipe from Food Network
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Get Southern Risotto Recipe from Food Network
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A healthy meal of fish, peas, and creamy rice.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.