Classic Rice Dishes

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

This bright yellow rice dish, made with aromatic Basmati rice and sweet seasonings, is a perfect companion to curried vegetable dishes. 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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Wild Rice Pilaf with Spinach and Almonds

wild rice in a spoon

Filled with rich, earthy flavors, this wild and brown rice pilaf is equally welcome as a side dish for everyday meals or special occasions. more→

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Mexican Rice

Mexican Rice is a traditional accompaniment to tortilla specialties of the Southwest. The secret of this savory rice is that it is sautéed before the cooking water is added. more→

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