Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Fall Recipe Rice Remove all Source Saveur (47) About Minnesota (1) Boing Boing (1) Lifestyle Food (1) My Recipes (1) Show all... Vegetarians in Paradise (1) Difficulty Easy (35) Medium (14) Hard (2) Course Side Dish (22) Main Course (20) Soups & Stews (8) Breakfast/Brunch (3) Dessert (3) Show all... Appetizers (1) Bread (1) Cuisine American (17) Italian (9) Middle Eastern (5) Indian (4) Chinese (3) Show all... Southern/Soul Food (3) Asian (2) Japanese (2) Mexican (2) Vegan (2) Vegetarian (2) Cajun/Creole (1) Cuban (1) Eastern European/Russian (1) Gluten-Free (1) Greek (1) Hawaiian (1) Spanish/Portuguese (1) Occasion Thanksgiving (4) Christmas (3) Easter (2) Cocktail Party (1) Technique Saute (25) Slow Cook (16) Bake (8) Stew (4) Fry (3) Show all... Roast (3) Braise (2) Stir-Fry (2) Broil (1) Chill (1) Marinate (1) Poach (1) Steam (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 = "Main Ingredient:Rice"; var omni_prop8 = "Season:Fall,Topic:Recipe,Main Ingredient:Rice"; var omni_pageName="saveur:"+omni_prop12; 02/11/2012 Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. Issue #145 10/13/2009 Mexican Rice Pilaf We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners. Issue #124 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. 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 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 02/04/2010 Chicken and Brown Rice with Chorizo Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue... Issue #111 04/17/2008 Greg Massa's Brown Rice Pilaf In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice. Issue #111 04/10/2008 Perfect Brown Rice Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice. Issue #111 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 02/14/2008 Tibetan Rice Pudding Jasmine rice gives this rich pudding a thick, smooth texture. Issue #109 04/02/2007 Ketumbar Chicken (Braised Chicken with Coriander) The secret to this dish is to toast and grind whole coriander seeds. Issue #101 01/17/2008 Dal, Rice, and Vegetable Porridge This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree. Issue #95 12/06/2005 Irma's Chicken and Rice The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare. Issue #87 04/19/2007 Meat and Fava Stew This stew is popular in Egypt, where favas are a staple food. Issue #84 12/11/2007 Calcutta Chicken Curry This was a popular dish at Trader Vic's in Beverly Hills. Issue #80 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 01/29/2010 Risotto with Butternut Squash, Leeks, and Clams The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue... Issue #77 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 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 « Previous 1 2 3 Next »