Recipezaar: Short-grain rice,One-Dish Meal recipes

Asparagus Risotto

Mon, 16 Apr 2001 11:29:50 -0400

This is a terrific dish, and by adding the asparagus late it stays firm, not soggy. -- posted by Gay Gilmore

Beetroot Risotto

Thu, 20 Sep 2001 10:21:46 -0400

This is a very pretty dish and uses that saddly neglected veggie,I love it. -- posted by Norahs Girl

Pumpkin risotto

Thu, 21 Mar 2002 14:09:07 -0500

My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy! -- posted by dale!

Paella a la Catalonia

Mon, 13 May 2002 17:49:16 -0400

From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate. -- posted by Miss Annie

Risotto With Gorgonzola And Toasted Walnuts

Mon, 13 May 2002 18:00:02 -0400

-- posted by Gingerbear

Seafood risotto

Mon, 03 Jun 2002 20:50:50 -0400

This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes. -- posted by ChrisMc

Pea, Basil & Mint Risotto

Mon, 24 Jun 2002 21:09:44 -0400

I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours. -- posted by JustJanS

Ham, Zucchini & Pumpkin Risotto

Tue, 24 Sep 2002 23:05:08 -0400

This dish is very tasty, easy to make and is always enjoyed in our home. -- posted by SandraMK

Party Paella

Sat, 07 Dec 2002 23:59:10 -0500

A bit of work, but makes a great meal for guests. -- posted by chia

Risotto With Baby Beetroot

Wed, 15 Jan 2003 20:09:00 -0500

This is delicious, a bit different and a beautiful colour. Do try it. -- posted by Kate in Katoomba

Mushroom Risotto

Wed, 29 Jan 2003 20:20:54 -0500

This is my favourite dish to cook, and its so easy. Very impressive. -- posted by Food_Lush

Chicken and Vegetables Congee (Chok)

Sun, 23 Feb 2003 20:08:12 -0500

This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit. -- posted by KitchenManiac

Sushi Salad

Thu, 10 Apr 2003 20:14:13 -0400

GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it. -- posted by Tyler Clarke

No Peek Chicken

Tue, 15 Apr 2003 20:16:31 -0400

An easy, flavorful recipe. It calls for one whole cut-up chicken, but I use chicken breasts. Very good & gooey. -- posted by MadzMom

Asparagus Risotto

Thu, 17 Apr 2003 20:03:21 -0400

Creamy risotto is comfort food whether it's a side dish or a main dish. I love it! -- posted by Normaone

Chicken, Mango, and Rice Salad

Thu, 22 May 2003 20:03:38 -0400

This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice. -- posted by Caseylaine

Shrimp Creole Easy and Fast!

Thu, 19 Jun 2003 20:05:43 -0400

One of my family's favorites. My Dad always requests this meal for his birthday. It's so tasty! Double the recipe for sure! You may add any type of rice that you prefer. -- posted by Monica in PA

Spanish Chicken and Rice

Sat, 26 Jul 2003 20:07:32 -0400

This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish. -- posted by *Marli*

Ham & Mushroom Risotto

Thu, 28 Aug 2003 20:01:19 -0400

I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock. -- posted by Jenny Sanders

Asian Risotto

Mon, 03 Nov 2003 20:01:39 -0500

This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store. -- posted by MNLisaB

Santa Fe Chicken and Rice (Quick)

Thu, 06 Nov 2003 19:59:58 -0500

Very quick meal. Please take time to rate this recipe. I really would like to know what you think. -- posted by lik2fish

Paella 'a l'Americaine

Tue, 02 Dec 2003 20:01:10 -0500

A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. This recipe is from Julia & Company. Don't even try it without a paella pan. :) -- posted by s'kat

Cola Braised Pork Stew

Tue, 17 Feb 2004 20:00:21 -0500

I found this recipe in a Bon Appetit Magazine. The recipe is by, Juli-Tsuchiya-Waldron (Tokyo, Japan) -- posted by STK FD WIFE, A.TITUS

Thai Chicken Stir-Fry

Fri, 14 May 2004 20:00:19 -0400

A roomate in University taught it to me, It was kind of my first venture into cooking. I live on it now. -- posted by Brian Connolly

Tropical Shrimp Paella

Sat, 28 Aug 2004 19:58:59 -0400

I made this for the first time last night on an almost dare, my cooking skills are not amazing, I am not sure where the recipe originates, my friend gave it to me, anyway it was amazing, to me anyway! It looks difficult and lengthy but it really is not, just takes time to get it together but I love chopping. Prep and cooking time is estimated. -- posted by Jellyqueen

Garlicky Pork and Mushroom Risotto

Tue, 08 Feb 2005 19:57:33 -0500

I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing. -- posted by FlemishMinx

Alicante Rice

Mon, 28 Mar 2005 19:59:53 -0500

It's a variation on a recipe found on a package of noras from Carmencita. -- posted by ekives

Asparagus Risotto With Shrimp and Lemon

Wed, 20 Apr 2005 17:29:20 -0400

I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source. -- posted by Vino Girl

Roast Fennel Risotto

Mon, 25 Apr 2005 15:24:57 -0400

A subtle and delicious recipe - the fennel seeds and herbs really integrate the taste of the roasted fennel into the whole dish. During preparation, some chefs exhort you to stir the risotto constantly; I find risotto quite forgiving provided it doesn't stick to the pan, so I would prefer to use the phrase 'stir regularly'. At the end of cooking, the risotto should still be pourable, but should not have a large 'head' of unabsorbed fluid when left to settle. -- posted by ID

Beef Stroganoff Risotto

Thu, 09 Jun 2005 21:44:43 -0400

Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book! -- posted by Pèllerin

Tuna Risotto Napolitana

Mon, 08 Aug 2005 13:31:45 -0400

A risotto with tomatoes, herbs and tuna. -- posted by Wendys Kitchen

Rancho Rice

Thu, 08 Sep 2005 16:35:12 -0400

My sister gave me this many years ago and we make it often and everyone that tries it loves it and asks for the recipe. Great one dish meal with maybe a small green salad. -- posted by Grandma-Mom Chef #179860

Rice With Mozzarella, Prosciutto, and Peas

Wed, 05 Oct 2005 00:46:12 -0400

from Food and Wine's 'One-Dish Meals' Can substitute Pecorino Romano for the Paremsan for a sharper taste. -- posted by GothicGranola

A Bit of Chicken, Lemon, Squash & Leek Rice

Tue, 11 Oct 2005 16:12:53 -0400

Sorry, am in a funny mood tonight - this is something I whipped up for dinner instead of doing some exercise! If you don't have arborio rice use short grain rice instead. I haven't included salt in the recipe but feel free to add it to taste. -- posted by LilKiwiChicken

Mushroom Risotto Ala Doctawife

Thu, 27 Oct 2005 14:22:50 -0400

The risotto I've made at least monthly since I was 20. So good, so much fun to make. With a nod to Alton Brown, here goes - Mushroom Risotto ala doctawife. -- posted by doctawife

Risotto With Snow Peas, Shrimp & Grated Cheese

Tue, 03 Jan 2006 20:19:32 -0500

This is a simple but elegant recipe! It combines all three food groups in one. Found this on the web @ cookinglightcentral.com advertisement and tweaked it; hopefully, making it better. -- posted by Manami

Risotto Primavera

Mon, 08 May 2006 19:40:17 -0400

Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start. -- posted by Alan in SW Florida

Risotto Bianco

Mon, 04 Sep 2006 11:32:08 -0400

Classic, simple needs no other explanation. -- posted by PinkCherryBlossom

Japanese Takikomi-Gohan (Rice Medley)

Thu, 07 Sep 2006 12:26:23 -0400

Rice cooked with chicken and vegetables using a rice cooker. -- posted by Akubi-chan

Cheat's Easy Salmon Risotto (Rice Cooker)

Wed, 20 Sep 2006 08:59:28 -0400

OK- I know, it's not really a risotto if it's made in the rice cooker... I DON'T CARE. It still tastes good! (This recipe uses US measurements as I now have a US cup!) No oil in this one, the only fat is from the salmon and the cheese. Good way to use up a small piece of salmon. This is very filling but still makes 4 decent servings! -- posted by Chickee

Basic Risotto

Fri, 29 Sep 2006 21:46:43 -0400

I love risotto and this is the recipe that I always use. This is the base recipe for risotto, from the "Risotto" cookbook by Judith Barrett and Norma Wasserman. Cheese, herbs, cooked vegetables, etc. (the condimenti) is added at the end after the basic recipe is complete. -- posted by Dwynnie

Fava Bean and Bacon Risotto

Wed, 01 Nov 2006 20:42:33 -0500

Who doesn't like a good risotto? This provides a complete protein. This is from The Natural Menopause Cookbook. -- posted by luvcook'n

Egyptian Faatah (Rice & Meat With Crispy Bread on Bottom)

Thu, 09 Nov 2006 23:09:07 -0500

This is a classic Egyptian favorite! There are many variations, but this one is sure to please, it is my original recipe. It may seem like alot of steps, but really it is not too bad, the result is worth it, believe me. Enjoy and eat like a pharoah. LOL... -- posted by cooking in cairo...

Pumpkin Sage and Chilli Risotto

Sat, 23 Dec 2006 21:33:50 -0500

An easy risotto that is spicy and tasty - central eating! Add a couple more chillies if you like it hotter -- posted by PinkCherryBlossom

Isaiah's Vegetarian Paella [ Kosher ]

Fri, 16 Mar 2007 17:08:08 -0400

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables. -- posted by What's Cooking?

Leek, Mushroom & Lemon Risotto

Wed, 21 Mar 2007 22:15:44 -0400

This has a great combination of flavours. Truly comfort food. -- posted by Moor Driver

Spicy Sashimi Bowl (Hwe Deop Bap)

Wed, 11 Apr 2007 18:36:51 -0400

A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste) -- posted by J. Ko

Baked Risotto

Tue, 17 Apr 2007 15:09:09 -0400

Just made this for first time. I will never fear risotto rice again. this has been adapted from a Bill Granger recipe. Great for using left overs and so simple. -- posted by bevs kitchen

Ww Seafood Paella

Sun, 29 Apr 2007 21:21:51 -0400

This is out of a 2000 WW Cookbook called "Simple & Classic Homecooking". This is really easy to prepare and a great tasting dish. It has 6 WW points. Hope you enjoy! -- posted by TeresaS

Simple Microwave Cooked Rice.

Thu, 14 Jun 2007 16:26:58 -0400

Just rice, water and a little butter or oil. cover and nuke as directed. no watching, yeah! -- posted by rainboconfection

Italian Flag Risotto

Tue, 19 Jun 2007 21:57:58 -0400

I just came up with this last night and we loved it so much I thought I'd post it. The liquid absorbed will vary due to moisture in the veggies so be sure to let liquid get absorbed before adding more. The liquid should be hot too. Enjoy! -- posted by Glass Chef

Lemon Pepper Chicken and Zucchini Risotto

Mon, 09 Jul 2007 23:26:47 -0400

This is a nice risotto. I serve the chicken and zucchini along side the rice although you can dice the chicken and zucchini and mix it into the rice at the end. -- posted by Computer Chef

Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf

Mon, 06 Aug 2007 16:35:46 -0400

Food & Wine. August 2006. Stuffed peppers originate from Turkey. I did not know that! I think these could be done OAMC. -- posted by dicentra

Chicken Taco Rice

Sun, 12 Aug 2007 21:16:41 -0400

Wonderful quick meal. Originally found on the back of a Minute-Rice box. Can e served with warm tortillas, chips, salsa, chile con queso or sour cream. -- posted by Kit_Kat

Asparagus Risotto With Crab and Orange Gremolada

Wed, 29 Aug 2007 18:05:33 -0400

This is from one of my Food & Wine cookbooks. They say to pair this with an unoaked Italian sauvignon blanc. -- posted by dicentra

Chicken & Mushroom Risotto

Wed, 05 Sep 2007 20:24:17 -0400

Healthy comfort food - this is a delicious high protein, low fat, carbohydrate-rich meal that encourages your body to wind down at the end of a stressful, busy day. Don't forget that the alcohol burns off, making this a perfect filling meal for kids too. -- posted by English_Rose

Tomato Paella

Wed, 26 Sep 2007 21:10:12 -0400

This is the easiest paella I've ever made. It was not very time consuming and tasted simply delicious. From Mark Bittman of the NY Times -- posted by Kimke

Moro's Arroz a La Marinara

Fri, 12 Oct 2007 19:47:54 -0400

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid. -- posted by Manami

Linda's Fantabulous Porky-Pine Meatballs

Fri, 21 Dec 2007 18:35:18 -0500

There are so many recipes for Porcupine Meatballs so I thought I would throw in my 2 cents worth in. Porcupine Meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'Porcupine' surprise. I recommend a short grain rice and specifically I use Cal Rose brand. I think an Aborio would work as well. I give the rice a rinse in a mesh colander before mixing the meatballs. This is a recipe every kid loves, including DH, the biggest kid of all. Try both variations and then try your own combination to come up with what your family likes best. -- posted by Secret Agent

Delicious Wild Rice and Mushroom Soup

Thu, 03 Jan 2008 16:23:18 -0500

This recipe was given to me when I 'started cooking' by a close friend. It is a wonderful and easy dish. It keeps well in the refrigerator for a meal the next day! -- posted by Afternoon Delights

Canja (Cape Verde Islands) Rich Chicken & Rice Soup

Wed, 09 Jan 2008 23:09:52 -0500

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island. -- posted by lynnski / LA

Rarebit Risotto

Sun, 13 Jan 2008 01:08:42 -0500

I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor. -- posted by damienducks

Chicken and Mushroom Risotto

Tue, 29 Jan 2008 19:29:13 -0500

I love risottos, and after undergoing several adaptations over the years believe me when I say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things I learnt how to cook, and it's the first I created on my own, so I hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch. -- posted by Hayley_11

Omurice

Tue, 18 Mar 2008 19:24:10 -0400

Omurice -- posted by Chef #345519

Easy Baked Risotto

Thu, 10 Apr 2008 01:45:57 -0400

This recipe originally came from Donna Hay magazine, but it was such a fantastic recipe that I have used it as a base for so many other baked risottos. This is my favorite. Its a great way to get veggies into kids without them really tasting them. You can add all of these veggies, some of them, or completely different ones. Its is totally flexible. And once you have cooked your chicken you can put it in the oven and forget about it. No more standing at the stove stirring for half an hour! -- posted by Dexter&Liz

Paella Mixta

Fri, 11 Apr 2008 19:50:26 -0400

Spanish style rice with poultry and seafood. -- posted by Tia Beta

Risotto With Sausage and Cranberry (Borlotti) Beans

Fri, 18 Apr 2008 17:22:52 -0400

This is a wonderful Marcella Hazan recipe. Earthy and rich, with the beans and rice picking up on the flavours of the sausage. Best in cooler weather, when more substantial fare is required. -- posted by evelyn/athens

Risotto With Peppers and Gorgonzola

Sun, 25 May 2008 02:57:28 -0400

Rich and creamy risotto. -- posted by Maïté G.

Weight Watchers (Ww) Roasted Squash Risotto

Thu, 17 Jul 2008 18:01:22 -0400

This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it. -- posted by PinkCherryBlossom

Easy Mixed Paella

Thu, 04 Sep 2008 18:09:43 -0400

This is the easiest way to cook a Spanish mixed paella and still can call it paella. The ingredients are also easy to find everywhere. This rice recipe is cooked in a paella -hence its name- which is a round and flat steel or iron pan with two handles. If you don't have a paella use a large pan (30-35 cms. diameter per 4-6 servings approx.). The amounts are for fresh ingredients but you can also use canned and/or frozen ones. -- posted by Rosethorn

Easy Turkey and Pesto Risotto

Sat, 06 Sep 2008 10:02:14 -0400

This is a great way of eating turkey if you want a change from the traditional roast. Or, to use left-over turkey, reheat in the stock as in Step 1 for 5-6 minutes or until piping hot, then continue as below. -- posted by English_Rose

Butternut Squash and Vanilla Risotto

Mon, 06 Oct 2008 00:46:50 -0400

From Giada DeLaurentiis. Don't let the vanilla scare you! -- posted by MaxineCheeseburger

Spicy Minced Pork Rice Porridge

Sat, 08 Nov 2008 16:27:46 -0500

Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth. -- posted by Muffythechef

Clay Pot Rice With Chicken

Mon, 17 Nov 2008 21:18:20 -0500

The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home. -- posted by Muffythechef

Pan-Fried Sole With Caper-Parsley Sauce and Wild Rice

Sun, 21 Dec 2008 01:07:02 -0500

The sauce is a creamy, slightly spicy complement to the light sole and the earthy wild rice. Be careful trying to scale up as you'll want to serve the sole fresh from the pan, so don't cook more than you can fit in one pan. Cooking time is based on the assumption that the rice will take about an hour. Otherwise, about 10 minutes. -- posted by Chef Grizzly

Salmon Risotto With Dill & Lemon

Tue, 06 Jan 2009 00:22:07 -0500

From Mediterrasian cooking - absolutely delicious -- posted by captain shep

Basic Risotto Recipe - Jamie Oliver

Fri, 06 Feb 2009 16:45:27 -0500

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes. -- posted by sha_carsie

Oven-Baked Bacon and Tomato Risotto

Sat, 28 Feb 2009 01:45:37 -0500

Cook this simple storecupboard risotto in the oven while you get on with something else the result is still wonderfully creamy. -- posted by English_Rose

Spicy Seafood & Pork Paella

Sat, 28 Feb 2009 10:39:10 -0500

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Use mussels, squid or shrimp or a mixture of seafood if you can't get clams. -- posted by English_Rose

Xinjiang Rice Pot With Lamb

Mon, 09 Mar 2009 16:50:13 -0400

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy -- posted by daisygrl64

Seafood Risotto

Tue, 10 Mar 2009 14:51:08 -0400

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition. -- posted by Manami

Vegetarian Paella

Fri, 20 Mar 2009 02:12:43 -0400

This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. -- posted by Chef #1193604

Prawn Risotto With Seasonal Vegetables

Sat, 21 Mar 2009 02:43:03 -0400

From the Ulimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I use a Zojirushi Neuro-Fuzzy Logic Rice Cooker, which has various rice cooking settings, including the quick cook and porridge settings mentioned below. -- posted by Tai Chi Momma

Mabo Tofu

Tue, 26 May 2009 01:37:42 -0400

Tofu with sauce. To go over rice -- posted by Chef #1277805

Stir-Fried Rice Pot

Tue, 26 May 2009 10:57:56 -0400

This is a great way to use leftover cooked rice. Just prepare recipe as directed, omitting the chicken broth, skipping the rice cooking step and substituting 2 2/3 cups cooked leftover rice for the 1 1/2 cups uncooked rice. This recipe is so good, and flavorlicious!! -- posted by Chef mariajane

Creamy Corn and Tomato Risotto With Fresh Coriander

Tue, 23 Jun 2009 11:55:11 -0400

From "The Flavor of California" by Marlena Spieler. -- posted by Tai Chi Momma

Five Flavored Rice

Mon, 31 Aug 2009 11:28:09 -0400

From cooking japanese. -- posted by kumiko_aki

Rice Porridge With Crabmeat

Mon, 31 Aug 2009 11:30:28 -0400

from the japanese kitchen -- posted by kumiko_aki

Porcupine Meatballs W/Cheese Soup

Mon, 26 Oct 2009 12:17:49 -0400

This is a twist on the classic porcupine meatballs, traditionally made with tomato soup. One night, my mother had Campbell's cheddar cheese soup on hand instead of tomato soup. She then served the meatballs over rice. The rest is history! This has been a favorite in my family for years, and is now a favorite in my husband's family. -- posted by mamabean

Provençal Kale and Cabbage Gratin

Thu, 05 Nov 2009 08:36:22 -0500

A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature. -- posted by L'ecole

Risotto Alla Sarda

Tue, 01 Dec 2009 01:17:16 -0500

A recipe from a local magazine Italianicious. Although the recipe calls for butter I don't usually add to risotto. -- posted by Coasty

Baked Chicken Risotto

Mon, 25 Jan 2010 13:08:38 -0500

One pot wonder - simple to cook, simple flavours -- posted by The Normans

Mushroom & Tomato Rice

Mon, 01 Feb 2010 15:59:38 -0500

Great cheap food for poor students -- posted by kungphu

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose