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 ...

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 ...

Turn a bag of rice into a flavorful side with these recipes from cultures around the world. Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Pilaf is a centuries-old ...

Heat oil in medium skillet. Add onion, squash, white and brown rice. Saute until onion is tender and rice is lightly browned. Place in a slow cooker and add chicken broth and saffron; stir well. Cover ...

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 ...

1. Add the butter to a large skillet over medium-high heat. Add the shallot and orzo and cook for a few minutes or until the orzo starts to toast. Add the garlic and rice and cook another few minutes, ...

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Accompany a big plump roast chicken on the Rosh Hashanah table with basmati rice cooked with sauteed onion, whole dried apricots, raisins, and orange rind. Stir in roasted unsalted almonds at the end.

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A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up ...