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Avocado Sushi

Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi...

Author: Martha Stewart

Thai Fried Rice

This garlicky fried rice dish is a great way to use up leftover rice.

Author: Martha Stewart

Wild Rice Pilaf with Rosemary and Red Grapes

This is a savory side dish with the added crunchy sweetness of the grapes.

Author: Martha Stewart

Red Rice

Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.

Author: Martha Stewart

Spiced Rice with Peppers and Peas

We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.

Author: Martha Stewart

Brown Rice Lasagna with Spinach and Tofu

Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.

Author: Martha Stewart

Herb and Scallion Rice

Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.

Author: Martha Stewart

Tomatoes and Peppers stuffed with Basmati Rice and Kale

Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.

Author: Martha Stewart

Jasmine Rice with Shiitakes and Scallions

Simple aromatics and jasmine rice add flavor and fragrance to any meal.

Author: Martha Stewart

Pistachio Pomegranate Pilaf

Author: Martha Stewart

Brown Rice with Peas and Cilantro

This easy side is particularly great with roast pork or chicken curry.

Author: Martha Stewart

Vegetable Fried Rice

This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.

Author: Martha Stewart

French Lentil and Swiss Chard Risotto

Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.

Author: Martha Stewart

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.

Author: Martha Stewart

Indian Spiced Tofu with Wilted Spinach and Yogurt

Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.

Author: Martha Stewart

Pomegranate Pilaf

The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.

Author: Martha Stewart

Vegetable Bibimbap

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Author: Martha Stewart

Japanese Risotto with Mushrooms and Scallions

As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions,...

Author: Martha Stewart

Sesame Brown Rice and Cabbage

Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears

Author: Martha Stewart

Nobu's Perfect Japanese Rice

Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.

Author: Martha Stewart

Butter Bean and Mint Pilaf

Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

Author: Martha Stewart

Fried Black Rice With Ginger Tofu and Spinach

Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.

Author: Martha Stewart

Zesty Spanish Rice

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast...

Author: Martha Stewart

Cilantro Rice Bowl with Poached Eggs and Greens

This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner....

Author: Shira Bocar

Shredded Vegetable Burgers with Lime Yogurt Sauce

Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.

Author: Martha Stewart

Lemon Basmati Rice

This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."

Author: Martha Stewart

Gingered Sticky Rice

This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.

Author: Martha Stewart

Chinese Fried Rice

Recipe courtesy of chef Michael Schulson.

Author: Martha Stewart

Risotto Milanese

Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.

Author: Martha Stewart

Tomato Risotto

Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.

Author: Martha Stewart

Squash Blossom Risotto

A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.

Author: Martha Stewart

Tomato Rice

We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.

Author: Martha Stewart

Roasted Broccoli with Pumpkin Seeds and Grated Pecorino

A bed of brown rice turns this broccoli dish into a filling meal.

Author: Martha Stewart

Wild Rice and Corn Stuffing

This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.

Author: Martha Stewart

Saffron Rice and Potato Skillet Cake

Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes...

Author: Martha Stewart

Risotto with Three Mushrooms

We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.

Author: Martha Stewart

Almond Rice Pilaf

This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.

Author: Martha Stewart