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    You are in: Home / Cookbooks / Rice
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    In 'Lidia's Italy'; from the Friuli region

    Recipe #416906

    This is not meant to be an authentic recipe. It is however, something easy and very tasty that compliments any asian inspired meal. This is a recipe that comes in handy when you don't have the time or energy to go through the traditional steps of your typical stir fried rice. I came up with this when I was pressed for a quick weeknight meal. I served it with grilled snapper topped with ginger lime butter. Don't be surprised if you end up serving this to company as it looks very pretty on the plate!

    Recipe #331932

    Vegetarian Times Issue: February 1, 1999 p.56 For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.

    Recipe #306891

    Vegetarian Times Issue: March 1, 2003 p.54 Basmati rice is a beautiful, aromatic rice, says Chef Allen Susser of Chef Allen’s restaurant in Aventura, Florida. He adds spices to enhance the sweetness of the Haden mango, a variety he uses often. If unavailable, use the ripest mango possible. Wine Suggestions Mmm—all these aromatics surrounded by a textural background of rice, macadamias, raisins and mangoes. Go for a wine that will highlight the spices and promote the fruit. Try Tantalus Winery Russian River Semillon.

    Recipe #306899

    Recipe #296817

    Low-fat, healthy, and delicious!! We serve this as a side dish but you can make it a main dish by adding cooked meats or top it with your favorite gumbo, jambalaya, red beans, stroganoff or stir-fry....you're only limited by your imagination. I really encourage you to use kale but you can substitute fresh spinach if kale is not available. I never use store-bought cajun seasoning (to salty and not spicy enough for us). There are some great cajun seasoning recipes on this site and you can control the salt. Kale is VERY nutritious and this is another way to sneak veggies into your meals. You can also make it vegetarian by using the vegetable broth. We love it!

    Recipe #108785

    From Big City Diner, in Kaimuki, Oahu.

    Recipe #281692

    1 Reviews |  By Sudika

    DH and I are trying to get healthy and lose some weight, but of course it's gotta be tasty! He is hooked on brown rice.

    Recipe #273120

    Simple, easy, tasty way to improve the flavour and colour of a rice dish. This adds a little sweetness to a curry, and when you bite into the pomegranate seeds they just burst with flavour.

    Recipe #248880

    This is a nice simple dish to put together, I usually scale this down to serve one when hubby's not home for dinner and eat straight from the dish, it's a great healthy one dish meal, could even be a fancy brekky if you like.

    Recipe #247764

    This is the simplest method to cook sticky rice and the texture of rice is so good. The method can be applied for any kind of rice as well.

    Recipe #238693

    Mixed with rice, ginger, toasted sesame seeds, and a slightly sweet vinaigrette, hijiki will refresh the body and rejuvenate the spirit! Adapted from Vegetarian Planet.

    Recipe #206437

    Do not omit or change the walnut oil. This is one time oil plays a taste factor and not just a grease factor.

    Recipe #197556

    1 Reviews |  By Oolala

    From a low-fat cookbook. No oil here!

    Recipe #193755

    I love sushi so much, sometimes I crave it so badly! I find that if I make the rice from scratch when a craving by the time I have finished I have gone past hungry or can't be bothered anymore. I discovered this method by accident and it makes a good sushi I also think it makes the rice easier to handle when rolling. Note: The amounts for the dressing are for enough to coat 4 cups of cooked rice. Reduce amounts if you are using less, otherwise your rice will be too sloppy to do anything with.

    Recipe #190284

    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

    So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.

    Recipe #189712

    I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)! *Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc. It WILL be bland if served as is!

    Recipe #56242

    Found this in Gourmets 50th Anniversary issue (Sept 2006). Looks fabulous. If it has cheese, cream and cilantro I know I'll love it!

    Recipe #187182

    5 Reviews |  By Ridgely

    This is a different rice dish. It has a great combination of spices along with small chunks of avocado. It is pretty tasty.

    Recipe #104415

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