Classic Rice Dishes

Mexican Green Rice

Called arroz verde in its native language, Mexican green rice (spiked with chilis, cilantro, and lime) is a good side dish to serve with burritos and other Southwestern or Mexican specialties. more→

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Cauliflower Rice Pilaf

Cauliflower rice pilaf

Once you have some rice cooked, this sturdy, aromatic dish featuring cauliflower and curry seasonings comes together quickly. For a nice meal, serve with Lentils with Greens and Sun-Dried Tomatoes and a simple salad. more→

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Down and Dirty Rice

Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. more→

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Saffron-Sesame Rice with Pine Nuts

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. more→

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Rice and Vermicelli Pilaf

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. more→

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Caribbean Pigeon Peas and Rice

Pigeon peas

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. more→

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Saffron Fruited Rice

Saffron Fruited Rice

This rice dish, made with aromatic brown Basmati rice, fresh apple, dried fruits, and sweet seasonings, is a perfect companion to curried vegetable dishes. It gets its bright yellow color from saffron, but you can substitute turmeric for a similar effect. more→

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Creole Orange Rice

Clementines

Here’s a light and lilting rice old New Orleans side dish, abounding with a symphony of citrus notes  — orange juice, orange zest, and tiny orange sections. more→

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