Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect...
Author: Greg Lofts
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
You only need a few essentials for this basic version of risotto.
Author: Martha Stewart
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.
Author: Martha Stewart
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
Author: Martha Stewart
Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you...
Author: Lauryn Tyrell
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Author: Martha Stewart
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe,...
Author: Shira Bocar
This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but...
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Author: Martha Stewart
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....
Author: Martha Stewart
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on...
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.
Author: Martha Stewart
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Author: Martha Stewart
This veggie burger is dense and tasty on a lettuce wrap with mustard.
Author: Martha Stewart
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along...
Author: Martha Stewart
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Author: Martha Stewart