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Fry (2) Steam (2) Stew (2) Chill (1) Grill/Barbecue (1) Marinate (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Rice,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Dolma (Grape Leaves Stuffed with Rice) This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing. Issue #156 12/15/2012 Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards) This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. Issue #153 04/19/2012 Thiéboudienne (Senegalese Fish and Rice) The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish. Issue #147 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 03/09/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 02/17/2009 Hawaiian Cowboy Beef Stew For this satisfying dish we recommend using both beef chuck and short ribs, which add richness. Issue #118 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 02/29/2008 Herbed Fish-and-Rice-Stuffed Pastry This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish. Issue #110 02/12/2008 Kabul-Style Lamb and Rice Pilaf Qabili pilau is widely considered to be the national dish of Afghanistan. Issue #109 02/12/2008 Risotto alla Milanese This creamy and rich recipe is based on one in Le Ricette Regionali Italiane (Solares, 1967). Issue #109 07/13/2007 California Roll This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo. Issue #104 05/31/2007 Thai-Style Chicken Biriyani Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well. Issue #103 12/12/2005 Kid Goat Pilaf Cooked in Spiced Meat Stock In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs. Issue #78 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 11/11/2005 Rice with Tomatoes and Onions Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. Issue #71 09/09/2008 Rice Pudding with Cardamom and Pistachios Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common. Issue #68 04/15/2008 Black Beans with Mixed Meats and Accompaniments (Feijoada Completa) Feijoada is a traditional Brazilian feast of black beans and mixed meats. Issue #66 09/15/2005 Spicy Tuna Hand Roll This Japanese specialty requires very fresh fish. Issue #63 « Previous 1 2 3 Next »