Side dish: Back to basics with this pilaf rice recipe! A fluffy rice thanks to a steaming method. A simple way to highlight ...

Rice is rice, right? Wrong. After many more rice fails than I’d like to admit, I have a little cast-iron Dutch oven that is basically my dedicated rice pot, because it holds the steam in so well that ...

I adore rice — be it fried in a wok, smothered with pork-chop gravy or Indian curry, or dolloped in a bowl of red beans or spicy gumbo. A pot of rice is a smart way to stretch leftovers, or use up ...

1 tablespoon extra-virgin olive oil or butter ½ cup chopped Spanish onion 1 cup jasmine or basmati rice 1½ cups vegetable broth (or water) 2 bay leaves Salt, freshly ground black pepper Saute the ...

For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

Though there's no shortage of starches out there, one of the most common is rice, and there's perhaps no rice dish more ubiquitous than rice pilaf. This isn't a specific type of rice, and it isn't ...

Simple and practically foolproof, pilaf is a popular side dish because it has a lot more flavor than steamed or boiled rice. You can produce excellent pilaf with common long-grain white rice, and ...

Put the meat in a pot and boil over medium heat. Throw in the ginger mince and vinegar and cook until the meat is soft. Once cooked, set aside. In a separate pan add in the oil and sauté the onions ...

Likely the first dish that comes to mind when you think about sick-day foods, chicken soup has a way of lifting spirits and soothing cold symptoms that’s pretty much unmatched. Don’t skip the egg ...

Despite my very best intentions, I’ve always found cauliflower rice to be a bit of a disappointment. There’s nothing exciting about eating a bowl of mush, especially when there is actual rice to be ...

Easy Cheesy Rice Pilaf is a side dish that goes with anything! Toasted rice is cooked in chicken broth and then parmesan ...