We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Author: Martha Stewart
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Author: Martha Stewart
Author: Martha Stewart
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Author: Martha Stewart
Author: Martha Stewart
Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
Author: Martha Stewart
Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.
Author: Martha Stewart
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and...
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
This easy side is particularly great with roast pork or chicken curry.
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice without burning it and having it stick to thebottom...
Author: Martha Stewart
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 flavors have had time to mingle.
Author: Martha Stewart
This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.
Author: Martha Stewart
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
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 the heat of jerk chicken.
Author: Martha Stewart
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
Author: Martha Stewart
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Author: Martha Stewart
Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
Author: Martha Stewart
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
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 for a king.
Author: Martha Stewart
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
Clusters of tagliatelle noodles are nestled into Arborio rice and mushrooms, making it easy to serve up individual portions.
Author: Martha Stewart
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner....
Author: Shira Bocar
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Author: Martha Stewart
Author: Martha Stewart
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
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
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
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Author: Martha Stewart
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi...
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, dill, and dates add aroma and texture to simple...
Author: Martha Stewart