Adding lots of shredded cabbage and toasted nori to this dish make for an amazing umami-packed brown rice stir fry. Slideshow: More Stir-Fry Recipes
Forbidden black rice is a favored heirloom variety of rice that’s especially high in anti-oxidants and treasured for its deep hue and nutty taste. In this dish, it’s served with stir-fried cabbage and a spicy peanut sauce accompaniment. Slideshow: More Stir Fry Recipes
This delightful composed salad of buttery corn, tangy crab salad and nutty heirloom rice is an elegant ode to summer in the South. The recipe is from chefs Michael Fojtasek and Grae Nonas. Slideshow: More Crab Recipes
One-Bowl Rice Dishes
These signature rice dishes include shrimp fried rice with coconut and pickled onions and a crab and andouille jambalaya.
5 Rice Recipes for Pasta Lovers
Pasta prices are rising. Here are five delicious rice dishes that will satisfy your pasta cravings.
These pilafs are full of texture from grains like barley and flavor from vegetables such as green olives.
I started making these rice ball dumplings about 18 years ago after returning from my first trip to China. I had visited a dumpling house in Xian and became fascinated with presentation styles of standard Chinese pork farces.
A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.