This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
Author: Martha Stewart
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
Author: Martha Stewart
Author: Jamie Oliver
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the...
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and...
Author: Martha Stewart
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef...
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Author: Martha Stewart
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Author: Martha Stewart
This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can...
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...
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
Meaty shiitakes add a filling note to this fragrant snap-pea accented risotto.
Author: Martha Stewart
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
Author: Martha Stewart
You want perfect rice every time without watching the pot? That's easy-put a rice cooker to work. All you do is combine rice and water in the cooker and...
Author: Martha Stewart
This pheasant is trussed and roasted golden brown then served with a fricassee of fennel, wild rice, and roasted chestnuts for a fall-inspired meal fit...
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
Traditional Palestinian Makloubeh recipe from scratch. Makloubeh is upside-down rice with tender lamb cubes & delicious eggplants. An absolutely delicious...
Author: Chefjar
Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.
Author: Martha Stewart
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
Donburi is a Japanese dish in which either meat, fish, or eggs are served over rice.
Author: Martha Stewart
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
Author: Martha Stewart
This comforting side dish tastes like Grandma's chicken soup -- in rice form. It's the perfect accompaniment to all manner of chicken dishes.
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
Traditional risotto -- Arborio rice slowly thickened with repeated additions of flavored stock -- is formed into patties, quickly browned, and served over...
Author: Martha Stewart
Author: Martha Stewart
This side dish is simple to prepare but tastes far from plain-making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger,...
Author: Martha Stewart
Author: Martha Stewart
The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.
Author: Martha Stewart
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
A classic Persian side dish of buttery, saffron-infused rice layered with sour-cherry preserves. Traditionally Iranian cooks cloth-wrap the lid to absorb...
Author: Anna Kovel
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on...
Author: Shira Bocar
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
Fresh peas provide contrasting color, a gentle pop when bitten, and summery flavor when added to traditional risotto. The dish is made with Arborio rice,...
Author: Martha Stewart