Sentences with phrase «rice dishes like»

It's outstanding with baked rice dishes like arroz con pollo.

-LSB-...] cuisine has had a long love affair with potatoes.Right from mouth watering appetizers like chaat, samosas, tikkis to vegetarian / meat curries and rice dishes like Biryani and Pilaf, the list goes on.As a -LSB-...]

Shio Kombu is used on rice dishes like onigiri.

They're a kitchen workhorse that holds onto heat and allows for a hard, even sear on chicken skin and crispy - bottomed rice dishes like paella.

I served these with lentil bowls, Mexican rice dishes like this or as a accompaniment to your Taco Tuesday topping bar.

Always just as welcome as the sweet recipes, I say:) Love cauliflower rice dishes like this.

When cooked using the absorption method, medium - grain rice yields a tender, starchy, slightly creamy kernel that's ideal for saucy rice dishes like this one.

I can totally appreciate a savory apple dish when you make a rice dish like you did.

Not exact matches

Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar — delicious stuff that doesn't get nearly as much attention in the West.

For a heartier dish, serve this casserole on a bed of rice (or add rice to the slow cooker if you would like).

Spelt sprouts make a wonderful side dish used just like you would rice or add the sprouted grains into breakfast cereals, soups... I've even blended them into smoothies for added nutrition.

This casserole would be much like a cheesy rice dish.

I love how this makes it's own sauce that you can use to put over a side dish, like rice, mashed potatoes, etc..

Sometimes I like to make the rice dish the real star, just like the Indians do with a Biryani or the Southern Americans do with Jambalaya or the Africans do with Jollof.

Coconut milk is great for cooking rice and quinoa in, too - for a breakfast dish, cook quinoa in coconut milk, like a porridge (or your beloved oatmeal) add dried cranberries, banana, etc..

I would think any rice or pasta dish, over veggies gosh like you said endless possiblites.

Like other Korean side dishes, you serve this with rice, soup, and other side dishes for a Korean meal.

Grilled chicken and veggies on the side would be great for a heartier meal, or a grain like rice pilaf or this Malaysian Quinoa dish.

This dish tastes just like fried rice, but there's not an ounce of rice in it!

It's always a draw to whether i'm going to choose quinoa or brown rice for a dish like this.

I like to serve my version with sensible side dishes like rice and roasted broccoli, made crisp and salty so it kind of mimics those coveted French fries, though I'm sure it doesn't even come close.

You could easily make this dish gluten - free: Rice or buckwheat noodles will taste just as delicious: that's what I use, and not only because I like to limit my...

Like you, there are so many dishes that are still on my «to try» list, including cauliflower rice.

This spicy, flavourful dish is packed with several detoxifying spices like lime, ginger and tamari, as well as fibrous, nutrition dense veggies, and black rice.

I really liked brown rice in this dish - my lentils sure did turn to mush, but the rice still had texture.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

While a lot of our CSA greens end up in soups and pasta dishes, I also like to stir fry them with Asian flavors to serve with rice or noodles.

I rarely like anything but white rice to munch on and to combine with Asian dishes, but the farro is a perfect substitute for rice in the several Asian dishes i've tried it with — doesn't compete with the flavor of the sauce and, again, firm but not crunchy.

The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne — and I thought it would add some more layers of flavor to the dish.

Finally, serve it with rice and mangos (like in this case) or as a side dish.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice.

Like many Indian dishes, sambar is traditionally served over rice, and I've been truly enjoying serving it over Amira's fragrant Thai Jasmine Brown Rrice, and I've been truly enjoying serving it over Amira's fragrant Thai Jasmine Brown RiceRice.

Traditionally this korma dish is served over steamed white rice, but for a nice variation I like to serve it over rice pilaf with nuts such as chopped cashews.

Sommers says some of the new offerings that will come to Rice Garden this year include cold food options like noodle dishes, salads, wraps and soups.

In the Pacific Northwest state of Washington, foodies can find a fusion of flavors that mix fresh fish with Asian influences to create delicious dishes like salmon rice bowls.

These vegetarian «meatballs» make a perfect accompaniment to white / brown rice making you regret all the times you had take - out when you could have created a great dish like this in your very own kitchen!

Once the rice is cooked I like to add in a bit more olive oil, just to add in even more moisture into the side dish and help fluff it up a bit.

Traditionally, like most Chinese / Asian soups, the soup is not usually served by itself, but rather it is a component of a main meal comprising rice, a protein dish and a vegetable dish.

So traditionally a nut roast contains either breadcrumbs or rice (sometimes even both) and I could well have cooked up a good loaf of Paleo Granary Bread just for this dish but I opted for some coconut flour instead as it helps to retain moisture, and has that sweet, bread - like taste.

Just like in a rice pilaf dish, if you lightly pan fry the quinoa in a bit of olive oil before adding the broth or water, the cooked quinoa ends up a bit more fluffy and flavorful.

It sounds like a hip hop dance, but it's actually a Korean dish of warm rice topped with sauteed veggies, thinly sliced meat or tofu, a fried (or raw) egg and a spicy chili sauce.

Choose vegetables that you see from any dish on the menu and pair it with brown rice, pasta or quinoa along with a plant protein like a veggie burger, black beans, garbanzo beans, tofu, lentils or even avocado.

Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.

It actually works as a side dish but because this is dry curry recipe, I don't like this bharleli shimla mirch with rice.

If you'd like, serve the dish over or alongside hot cooked rice or noodles.

Pineapple fried rice could be a vegetarian entree, but if you're like me, you're going to serve it as a side dish.

With its nutty taste and chewy texture, brown rice doesn't fade into the background of dishes like white rice does.

I'm not quite ready to dive into light, lettuce based salads but I have been eating more cool dishes like this brown rice salad with seared tuna.

It's flexible, too — use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas.

There, something like this would likely be served alongside several other dishes, probably including some sort of beans or lentils, rice, and various vegetable preparations.