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  2. The 34 Rice Casserole Recipes for Big Hearty Flavor On a Budget

    www.aol.com/34-easy-rice-casserole-recipes...

    This garden vegetable and brown rice casserole is a lighter and healthier alternative to the typical dinnertime side dish because it uses just a small amount of cheese, eggs and herbs to bind ...

  3. List of rice dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_rice_dishes

    A rice salad containing fruit, vegetables, herbs, roasted coconut, and dried prawns Kharcho: Georgia: A beef and rice soup. Kheer/Payas/Payasam: Indian subcontinent: Sweet dish of rice cooked in milk with dry fruit and sugar or jaggery. Cooled before serving. Khichdi: Indian subcontinent: Rice cooked with lentils, vegetables and spices Kiampong ...

  4. 72 Tasty Brown Rice Recipes That Outshine White Rice - AOL

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    Get the recipe: Brown Rice Salad with Garden Vegetables Family Food on the Table Brown rice with spinach and parmesan cheese is an easy, healthy, one-pot side dish with just a few simple ingredients!

  5. White & Wild Rice Pilaf Recipe - AOL

    firefox-startpage.aol.com/food/recipes/white...

    Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender. Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes. Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender.

  6. 42 Simple Rice Bowl Recipes To Use Up Leftover Ingredients - AOL

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    Best Rice Bowl Recipes. ... With a mix of seasoned sautéed vegetables, Korean marinated beef and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap ...

  7. Pilaf - Wikipedia

    en.wikipedia.org/wiki/Pilaf

    Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere to each other.