Preheat the oven to 350°. In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the rice and cook over moderately high heat, stirring, until lightly toasted and well ...

Creamy, Savory, and Packed with Seasonal GoodnessRisotto has long been the go-to dish for those craving something creamy and ...

When ready to stir-fry the rice, in a small bowl soak the mushrooms in 1 cup cold water 30 minutes or until softened. Drain and squeeze dry. (The soaking liquid can be reserved for stocks.) ...

But with a Wholesome Grainy Twist Risotto is a beloved comfort food, known for its creamy texture and deep flavour—but this version shakes things up in all the right ways. Instead of the classic ...

Add the broth, bay leaf, thyme and pepper to taste. Add salt to taste; if using water or unsalted broth, add 1 teaspoon at this point. Stir once and cover.

My confession: I don’t observe Lent, which begins today. But: I am all in favor of eating less meat, whether it’s Lent or not. Here’s a recipe from the 1980 book, “Helen Dollaghan’s Best ...

In a skillet, heat oil over medium heat for 30 seconds. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add garlic and rice and stir until coated. Add stock and balsamic ...

Add the mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt.

Once you taste it, and especially when you learn about all its benefits, the biggest question about forbidden rice might be: Why on earth forbid it? Legend has it that this Chinese black rice got ...

Start off by placing a 12' non-stick skillet on the stove, pouring into it about a quarter cup of extra virgin olive oil, and bringing it up to medium heat. Next take the small mushroom buttons ...

Soak the rice cakes in room-temperature water for 2 hours or according to package directions. Drain. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates ...