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I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.

Recipe #78747

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Recipe #55768

The Benihana fried rice recipe. It used to be posted on their website.

Recipe #141457

I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)

Recipe #157577

OH my this is such a good recipe for brown rice and so easy..

Recipe #448719

1 Reviews |  By Ck2plz

A quick easy side dish.

Recipe #431839

This is wonderfully flavored Mexican rice. I love to serve it with chicken enchiladas. It is a must try if you love cilantro.

Recipe #108262

I have been working on this rice recipe for months. I love my Spicy Mexican Rice recipe, but I have been longing for one that is not so "Hot". This is happily the result of my tweeking the recipe until I got just what I wanted.

Recipe #385101

I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.

Recipe #28113

2 Reviews |  By MJaz

This is adapted from a recipe shown on a Good Eats episode (Alton Brown). I was never happy with brown rice, because it was always too hard and never quite absorbed enough flavor. The first time I made this, I was hooked. I am giving my adaptation, however the original is simply rice, water, butter and salt. It's the method that makes this one incredible. Sometimes I exchange part of the water for fresh lemon juice and toss in some slivered almonds and drop the veggies (excellent with curried shrimp). Other times I use chicken broth, add sesame oil, soy sauce, and fresh peas and use it as a mock fried rice. Making it with chicken broth walnuts and dried cranberries is nice with turkey as a holiday side dish. It's great to bump up the "healthy" factor. Be creative and enjoy!

Recipe #382060

This recipe is adapted from Ingrid Hoffmann's Green Rice recipe ( so that it will work in a rice cooker. It has great flavor with just the right amount of heat. I now use this recipe instead of the standard red rice with Mexican dishes. It is great as a side dish with almost any Mexican food. The hub and I have even put left over rice in lightly-fried tortillas to make rice tacos that were out of this world. Note - I use sushi grade rice almost exclusively in my cooking becuase I love the stickier texture. Accordingly, I have not tried making the recipe with standard or brown rice. You may need to adjust the amount of chicken stock, especially if using brown rice. This recipe is very easy to double or triple when feeding a crowd. It is also a tried and true pot-luck pleaser!

Recipe #381945

Chipotle's burritos - rice recipe

Recipe #381957

This is a good way to change up Wild Rice!

Recipe #380404

One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :)

Recipe #381017

Found this tasty rice dish on a web site. Great flavor, and the sliced almonds really make the dish.

Recipe #381124

My mom has made this recipe for many, many years and is always a family favorite. A few years ago, my mom sent this in to a magazine contest and it was published in their yearly cook book!

Recipe #381407

The curry adds a great color and a wonderful flavor to the rice. Serve with any grilled or roasted meats.

Recipe #381434

Delicious salad for a summer buffet or as side dish.

Recipe #381504

I adapted this from several different recipes on this web site. It invariably gets rave reviews and is great as a side dish with chicken, salmon and other meats. Also goes great with salad with vinaigrette dressing. This is so easy to make and your friends will be very impressed (mine were)! This recipe will make enough for 2-3 people unless you're very light eaters. It doubles/triples/quadruples well. I recently prepared it for 10 friends and had to up the cups of water considerably but with rice it's not a big deal to just add more water and let it simmer for longer.

Recipe #376592

1 Reviews |  By Prose

A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.

Recipe #363205

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