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recipes 2007 12 rice raisin and herb pilaf
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(85)
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This easy rice pilaf recipe boasts aromatic spice inspired by garam masala. It’s a blank canvas you can amend to complement any meal.
5.0
(5)
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A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.
5.0
(4.8)
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Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.
5.0
(4.76)
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Store-bought fried onions are the secret savory bonus in this easy recipe. Toasting the spices in butter makes for a fragrant, flavorful dish.
5.0
(5)
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Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
4.6
(4.58)
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Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
4.3
(4.28)
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It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.
5.0
(4.85)
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Vibrant, earthy, and nutty achiote (also known as annatto) joins garlic, onion, oregano, and chili powder to create your favorite new rice spice blend.
4.0
(4)
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Slices of this bright and lemony greens-packed pilaf hold their shape once wrapped in a simple yogurt dough and baked until golden brown.
5.0
(5)
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This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.
4.7
(4.71)
Quick
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With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.
4.0
(4.2)
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A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
(4.38)
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This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.
5.0
(4.89)
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Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.
3.4
(3.43)
Easy
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Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.
4.0
(4.17)
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3.0
(3)
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Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing.
4.5
(4.54)
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All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.
4.5
(4.5)
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This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…
3.0
(3)
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This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)
4.0
(4.15)
Easy
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These spiced wings feature both aromatic tandoori masala spice blend and Frank’s RedHot for a nod to classic Buffalo wings with a little flair.
5.0
(5)
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Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
4.7
(4.73)