Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and...
Author: Martha Stewart
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Peppery arugula is the ideal foil for creamy Arborio or Carnaroli rice in this side dish.
Author: Martha Stewart
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.
Author: Martha Stewart
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
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
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast...
Author: Martha Stewart
Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.
Author: Martha Stewart
Author: Martha Stewart
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
Author: Martha Stewart
The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the rice in a big pot of salted water and cook on high...
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
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Author: Martha Stewart
Whole pea shoots dressed with a light drizzle of truffle oil make a luxurious but simple garnish.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.
Author: Martha Stewart
Button mushrooms and orange juice add zest to this rice side dish.
Author: Martha Stewart
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
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
Author: Martha Stewart
This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
Author: Martha Stewart
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb steam and create a crisp layer on the bottom of...
Author: Anna Kovel
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
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
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
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
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
This pheasant is trussed and roasted golden brown then served with a fricassee of fennel, wild rice, and roasted chestnuts for a fall-inspired meal fit for a king.
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
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart