In this pielike Persian dish, the bottom layer forms a golden crust of basmati rice.
Author: Martha Stewart
Whole pea shoots dressed with a light drizzle of truffle oil make a luxurious but simple garnish.
Author: Martha Stewart
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
This simple coconut rice recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook, pairs well with Asian dishes such as Ginger-Scallion Chicken.
Author: Martha Stewart
Fish sauce and a host of aromatics -- garlic, fresh ginger, and shallot -- are the source of the umami flavor in this speedy fried rice.
Author: Martha Stewart
Author: Jamie Oliver
The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.
Author: Martha Stewart
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
Author: Martha Stewart
Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The legend that is Sir Patrick Stewart had awesome memories of this dish eaten while filming sci-fi epic Dune in Mexico back in '84, calling it one of the best food experiences he's ever had. The mole...
Author: Jamie Oliver
There are so many variations on this wonderful dish - for me, it's all about sumptuous fluffy rice with tang and seasoning. Classically there'd be some sort of smoky ribs or ham in the mix, but you can...
Author: Jamie Oliver
Button mushrooms and orange juice add zest to this rice side dish.
Author: Martha Stewart
Donburi is a Japanese dish in which either meat, fish, or eggs are served over rice.
Author: Martha Stewart
To make your own herbes de Provence mixture, combine more-or-less-equal amounts of dried lavender, summer savory, marjoram, rosemary, and thyme.
Author: Martha Stewart
Traditional risotto -- Arborio rice slowly thickened with repeated additions of flavored stock -- is formed into patties, quickly browned, and served over a bed of dressed baby greens.
Author: Martha Stewart
Brown flaxseed, grown more widely than the golden, is well suited to savory entrees such as this fried-rice dish; the crunchy whole seeds are a nice contrast to the soft tofu.
Author: Martha Stewart
Arborio rice, high-quality Parmesan, and wine are the keys to this creamy, cheesy, and warm northern Italian dish.
Author: Martha Stewart
This vegetarian burger gets its meaty texture from brown rice and tofu.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Serve this flavorful rice with chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet,...
Author: Jamie Oliver
There's something so comforting about a good risotto, but the addition of crab and asparagus brings some spring freshness to this version.
Author: Clare Knivett
Author: Martha Stewart
This easy, plant-based bowl is laced with ginger and garlic and comes together at stir-fry speed. To make it a meal, simply slide a warm poached egg on top, drizzle it with a punchy vinegar sauce, then...
Author: Lauryn Tyrell
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner....
Author: Shira Bocar
Author: Martha Stewart
Preparing a successful risotto is easier than you imagine-just follow this simple recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
This comforting side dish tastes like Grandma's chicken soup -- in rice form. It's the perfect accompaniment to all manner of chicken dishes.
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're...
Author: Lauryn Tyrell
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along...
Author: Martha Stewart
Bibimbap is a signature Korean dish which literally means "mixed rice". A dish that consists of cooked rice topped with vegetables and meat such as beef.
Author: Manny
Badam (Almond) is very healthy for your health or brain, and the nervous system. In this recipe, I'm using almond, cardamom powder, pistachio and milk powder, and fresh dairy milk. Every ingredient is...
Author: shabo
Button mushrooms and orange juice add zest to this rice side dish.
Author: Martha Stewart
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
This quick and easy five-spice slow-roast pork belly with pea and leek pilaf recipe is the ultimate shortcut supper.
Author: delicious. magazine
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts
Try WomansDay.com's Spinach-Rice Cakes Recipe for a filling meat-free patty that is full of savory flavors. Head over to WomansDay.com for more rice recipes.
Preparing a successful risotto is easier than you imagine-just follow this simple recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're...
Author: Lauryn Tyrell