Classic Rice Dishes
This luscious main-dish salad is a crowd-pleaser. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook. Read More→
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When cooking a rice dish, I like to make extra to have as leftovers. You’ll get about two extra servings from this simple brown rice pilaf recipe. Read More→
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Combining pasta with a grain is fairly common in Eastern European cuisine, as well as Middle Eastern. Here’s one such pilaf, which makes for a simple and tasty side dish. Read More→
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Traditionally, this is made with pigeon peas —cute, round, and tan, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. No harm will be done. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe and photo by Ellen Kanner. Read More→
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This bright yellow rice dish, made with aromatic Basmati rice and sweet seasonings, is a perfect companion to curried vegetable dishes. Read More→
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Colorful and luscious, this Thai restaurant classic can be made easily at home. Fresh pineapple is still available and reasonably priced, so try this with the fresh fruit, if you can. Adapted from Vegan Express.Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Filled with rich, earthy flavors, this wild and brown rice pilaf is equally welcome as a side dish for everyday meals or special occasions. Read More→
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