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Narrow Results You've Selected: Rice Soups & Stews Saute Remove all Source Saveur (6) About Minnesota (1) Difficulty Easy (5) Medium (2) Cuisine American (2) Asian (1) Central/South American (1) Chinese (1) Greek (1) Show all... Middle Eastern (1) Season Fall (4) Spring (2) Winter (1) Occasion Easter (1) Topic Recipe (7) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Main Ingredient:Rice,Course:Soups & Stews,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 04/10/2008 Brown Rice, Lentil, and Spinach Soup Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup. Issue #111 04/19/2007 Meat and Fava Stew This stew is popular in Egypt, where favas are a staple food. Issue #84 02/27/2002 Duk Bok Ki (Stir-Fried Rice Cake) Fish tempura, Korean hot pepper paste, and rice-dumpling sticks can be found at Korean markets in the United States. Issue #40 11/07/2000 Rice Vermicelli with Chicken Soup Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen. Issue #25 03/13/2002 Crayfish and Vegetable Chowder In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted. Issue #21 04/05/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 11/19/2009 Creamy Chicken Soup with Wild Rice Bacon and chicken adorn this creamy soup that's gilded with plenty of chewy wild rice. Does Not Apply Source: About Minnesota