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    You are in: Home / Cookbooks / Nice Rice (& Cous Cous & Barley)
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    32 recipes in

    Nice Rice (& Cous Cous & Barley)

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    I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

    Recipe #90126

    14 Reviews |  By Tebo

    Serve this instead of potatoes at your next dinner party. It can be vegetarian if vegetable stock is substituted for the chicken stock. This can also be served cold. The left overs can be frozen in one or two serving packages.

    Recipe #12765

    I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.

    Recipe #128042

    This is a recipe that's delicious and will go well with your favorite curry.

    Recipe #6582

    It's enjoyed by all at my home. It's very easy to make and I simply love it. Some people carry it along for picnics as well. It can be had at lunch or as a snack as well. I wouldn't mind it even thrice a day:)

    Recipe #12793

    1 Reviews |  By 199949

    We love rice and are always looking for new ways to make it - this recipe is adapted from a cookbook called "Favorite Vegetarian Dishes". It is very fragrant and looks beautiful when served.

    Recipe #114982

    I usually serve this fluffy, fragrant rice with Malaysian chicken curry - absolute heaven!

    Recipe #69488

    23 Reviews |  By Kishka

    This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.

    Recipe #67013

    Aesthetically pleasing rice!

    Recipe #120218

    This one's a bit different-using crystallized ginger instead of fresh ginger. VERY spicy! Go ahead and add the garlic if you want. From the Starch Blocker Diet cookbook.

    Recipe #150810

    This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

    Recipe #135394

    Something to serve with an Indian meal.

    Recipe #42620

    16 Reviews |  By Anu

    This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen. I found this recipe on Allrecipes.com and altered it to add that little "heat" I thought it needed. Serve this with a plain lentil dal (stew) or curry, or with a plain raita or cold yogurt.

    Recipe #48540

    When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

    Recipe #61614

    Asian inspired sweet 'n' spicy jasmine rice with caramelized green onions and coarsely chopped peanuts! Now, for the record, I don't like green onions cooked, but caramelizing them is a whole other story. From Canada's Company's Coming. Don't omit the garnishes: coarsely chopped peanuts!

    Recipe #170604

    This recipe is a lot more simpler to make than first meets the eye. If you prefer a richer variation, then you can add some cubes of butter directly to the rice after it's cooked, for a more flavorsome taste.

    Recipe #84304

    I love this simple rice & it goes well with so many meals.

    Recipe #115818

    Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

    Recipe #117892

    15 Reviews |  By PaulaG

    I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. I used dried shiitake that had been reconstituted. Delicious!

    Recipe #121513

    13 Reviews |  By PaulaG

    This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: "This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp."

    Recipe #93403

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