Brown Rice with Truffle and Chive
White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you’re unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.
GO TO RECIPE
Butternut Squash Basmati Rice
Adding butternut squash and spices is a lovely way to jazz up rice.
GO TO RECIPE
Brown Rice Pilaf with Leeks and Wild Mushrooms
While this recipe calls for shiitake mushrooms, you can use any combination of wild mushrooms (oyster, chanterelle, porcini, crimini, etc.), and white button mushrooms will work fine in a pinch.
GO TO RECIPE
Golden Basmati Rice with Apricots
This luxe rice, studded with apricots and crisp apple, is inspired by an ancient Persian dish that was made for the royal court.
GO TO RECIPE
Brown Rice Pilaf with Mushrooms
The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.
GO TO RECIPE
Warm Broccoli and Barley Pilaf
People tend to cook barley more in the winter than in the summer. But once it’s been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for superfresh vegetables, like the broccoli Grace Parisi uses here.
GO TO RECIPE
Red Quinoa and Lentil Pilaf
Akasha Richmond's cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch; coconut oil, an unexpected tropical flavor.
GO TO RECIPE
Quinoa-Leek Pilaf
To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a light vegetable broth.
GO TO RECIPE
Barley and Roasted Squash Pilaf
Toasting barley in butter before simmering it in stock brings out its nutty flavor.
GO TO RECIPE
