Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you...
Author: Lauryn Tyrell
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Author: Martha Stewart
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Author: Martha Stewart
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Author: Martha Stewart
This garlicky fried rice dish is a great way to use up leftover rice.
Author: Martha Stewart
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a...
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Author: Martha Stewart
This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can give food a medicinal flavor. Whereas annatto seeds...
Author: Martha Stewart
Peppery arugula is the ideal foil for creamy Arborio or Carnaroli rice in this side dish.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast...
Author: Martha Stewart
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
Author: Martha Stewart
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
Author: Martha Stewart
Mild and creamy coconut milk mellows this spice-infused side dish.
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart
Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Author: Martha Stewart
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
Author: Martha Stewart
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions,...
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Author: Martha Stewart
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes...
Author: Martha Stewart
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Author: Martha Stewart
Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
This easy, plant-based bowl is laced with ginger and garlic and comes together at stir-fry speed. To make it a meal, simply slide a warm poached egg on top, drizzle it with a punchy vinegar sauce, then...
Author: Lauryn Tyrell
Button mushrooms and orange juice add zest to this rice side dish.
Author: Martha Stewart
In this pielike Persian dish, the bottom layer forms a golden crust of basmati rice.
Author: Martha Stewart
Fish sauce and a host of aromatics -- garlic, fresh ginger, and shallot -- are the source of the umami flavor in this speedy fried rice.
Author: Martha Stewart
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
Serve this flavorful rice with chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
Author: Martha Stewart