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It’s also a great way to use up the produce in your fridge (and make something totally delicious). Sohla El-Waylly's one-pot vegetarian rice pilaf is a quick and easy option for a weeknight dinner. To ...

This video features a traditional Caucasian-style beef rice pilaf, also known as plov. Made with chicken and aromatic spices, ...

I adore rice — be it fried in a wok, smothered with pork-chop gravy or Indian curry, or dolloped in a bowl of red beans or spicy gumbo. A pot of rice is a smart way to stretch leftovers, or use up ...

For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

If you have ever prepared rice pilaf, chances are you’ve made it from a boxed mix — the slim package filled with dried rice and a sachet of spices (with likely a sprinkling of other, less natural ...

Accompany a big plump roast chicken on the Rosh Hashanah table with basmati rice cooked with sauteed onion, whole dried apricots, raisins, and orange rind. Stir in roasted unsalted almonds at the end.

Put the meat in a pot and boil over medium heat. Throw in the ginger mince and vinegar and cook until the meat is soft. Once cooked, set aside. In a separate pan add in the oil and sauté the onions ...

The coat of this bronzed tilapia is golden and caramelized from the cooking method. The secret to bronzing is to keep the skillet at a medium temperature. The tilapia should take 4 to 5 minutes to ...

Sohla El-Waylly's one-pot vegetarian rice pilaf is a quick and easy option for a weeknight dinner. To boost the protein and make it more filling, consider adding a fried egg on top of the pilaf.