A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
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
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
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but...
Author: Martha Stewart
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
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
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Author: Martha Stewart
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Author: Martha Stewart
You want perfect rice every time without watching the pot? That's easy-put a rice cooker to work. All you do is combine rice and water in the cooker and turn it on. When it's done, fluff rice and serve...
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on...
Author: Martha Stewart
This veggie burger is dense and tasty on a lettuce wrap with mustard.
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare. Try it with Spicy Thai Chicken for a wonderful Dinner Tonight.
Author: Martha Stewart
Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice,...
Author: Martha Stewart
Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.
Author: Martha Stewart
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
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
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
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
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
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Author: Martha Stewart
This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
Author: Martha Stewart
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
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
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Author: Martha Stewart
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart