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    You are in: Home / Cookbooks / Rice & Other Grains
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    60 recipes in

    Rice & Other Grains

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    3 Reviews |  By CIndytc

    A Giada recipe, it looked so good I had to put it here for safe keeping.

    Recipe #284168

    Food & Family Fall 2005 issue.

    Recipe #137188

    8 Reviews |  By ellie_

    This is the method for Risotto that was demonstrated at an Italian cooking class that I attended. Delish!

    Recipe #316077

    4 Reviews |  By KelBel

    Nutty and delicious

    Recipe #129684

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

    Recipe #256262

    A simple and flavorful rice side dish from the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to cook rice.

    Recipe #235092

    Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.

    Recipe #170831

    Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

    Recipe #169833

    From a Women's Weekly Dinner Party Cookbook. A nice change from plain rice! If you have any leftovers, add some cooked peas, canned tuna & some cream for an easy tuna rice dish, yum!

    Recipe #216575

    Recipe courtesy Guy Fieri of Guy's Big Bite.

    Recipe #220036

    6 Reviews |  By Bev

    It is suggested that this rice be served with lamb. From the Rice Cooker Cookbook.

    Recipe #220815

    4 Reviews |  By Karen67

    This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.

    Recipe #204853

    A nice side dish for poultry. I made a change in the rice/broth ratio, and cooking method on recommendation of some of the reviewers, and after trying it myself again. This changed the servings to 4 instead of 2. Thanks to all reviewers for your input!

    Recipe #203770

    3 Reviews |  By winkki

    I don't remember where I found this, but it's a staple around our house now. It's chewy, kind of nutty, and very filling. It's also very easy (as long as I think about it at least an hour before I need it!) It's an easy side dish as is, upgrades easily to a pilaf (see directions below), works well under meats and sauces, leftovers go great in soup, and it is even good with a little sugar, cinnamon, and cream over it for breakfast or dessert! So many possibilities with so few ingredients. ;o)

    Recipe #78131

    A nice alternative to a traditional bread-based stuffing. This stuffing requires no baking and can be on your table in 30 minutes. The original recipe comes from a 1991 issue of Eating Well magazine and has been modified to suit my own personal preferences. For example, I prefer a full teaspoon of sage. You should feel free to do the same by adding or subtracting spices to suit you. (WW Core)

    Recipe #181301

    This is a really tasty rice pilaf that you can't go wrong trying! I've made it my own over the years.

    Recipe #157876

    I wanted a rice recipe that was easy and relatively quick to make brown rice more tasty. This is what I came up with. :-) I've used long-grain brown rice and brown basmati rice for this, but you could also use white rice. Great for any meal you would use rice in.

    Recipe #175042

    3 Reviews |  By Kharma

    From the Sunset Crockery Cookbook. I've been working my way through it and so far everything I've tried has been excellent. This chicken has a very nice delicate flavor. I used thighs instead of breasts. The recipe said to cook it for 6 to 7 hours. I had it in for about 6.5 and the meat was just a tiny bit dry. Next time I'll check it sooner. This is definitely something I'm going to make often though. Please try it.

    Recipe #55178

    If you are looking for a wonderful rice side dish to serve for you guests, then this is it! A delicious blend of flavours, along with dried fruit makes this dish a winner. Add in some fresh garlic when you saute the onions if desired. Adjust all seasonings to taste.

    Recipe #76949

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