Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.
Author: Martha Stewart
Unlike white rice, brown rice retains the nutritious bran and germ covering of the rice grain. This gives it a chewy texture, a nutty aroma, and plenty of essential nutrients. Follow our tried-and-true...
Author: Martha Stewart
Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.
Author: Martha Stewart
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add...
Author: Martha Stewart
A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.
Author: Martha Stewart
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Author: Martha Stewart
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Author: Martha Stewart
These work as well on the Thanksgiving table as they do on a meatless Monday.
Author: Martha Stewart
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Author: Martha Stewart
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Author: Martha Stewart
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Author: Martha Stewart
One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste...
Author: Martha Stewart
This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.
Author: Martha Stewart
This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.
Author: Martha Stewart
Simple last-minute touches like toasted nuts will liven up your side dishes.
Author: Martha Stewart
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Author: Martha Stewart
Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken...
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
Author: Martha Stewart
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Author: Martha Stewart
Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.
Author: Martha Stewart
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Author: Martha Stewart
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
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.
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
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Author: Martha Stewart
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Author: Martha Stewart
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Author: Martha Stewart
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice...
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake-...
Author: Martha Stewart
This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Author: Martha Stewart
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored...
Author: Martha Stewart