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

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Narrow Results You've Selected: Recipe Slow Cook Side Dish Rice Remove all Source Saveur (11) What's Cooking America (1) Difficulty Easy (10) Medium (2) Cuisine Italian (6) American (2) Caribbean (1) Chinese (1) Mexican (1) Show all... Middle Eastern (1) Southern/Soul Food (1) Season Fall (8) Winter (7) Spring (2) Summer (1) Occasion Thanksgiving (2) Christmas (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 = "Topic:Recipe,Technique:Slow Cook,Course:Side Dish,Main Ingredient:Rice"; var omni_pageName="saveur:"+omni_prop12; 10/31/2011 Spelt Risotto with Beets and Horseradish Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania. Issue #132 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 01/28/2008 Lemon Risotto The hint of lemon can transform many dishes including this creamy risotto. Issue #93 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 09/01/2005 Rice Noodle Pilaf Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen. Issue #60 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 10/24/2000 Chanterelle Risotto John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto. Issue #36 10/19/2000 Ben's Cognac Risotto Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us. Issue #34 03/23/2007 Congee Rice porridge is a staple of the Asian diet; this version incorporates wheat and barley for added texture and color. Issue #6 01/23/2007 Perfect Wild Rice For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires. Issue #3 12/21/2009 Hoppin' John Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish. Does Not Apply Source: What's Cooking America