Adapted from a recipe by Nick Kindelsperger at Serious Eats. If served in a super-hot cast iron or stone casserole, this is called "dol sot bibim bap," and will form a deliciously crunchy layer on the...
Author: DrGaellon
Make and share this Fundraiser Jambalaya recipe from Food.com.
Author: Wright Family Cookb
Make and share this Pineapple Rice Cream recipe from Food.com.
Author: kellychris
Nigiri means "squeeze" in Japanese. Nigiri is made be gently squeezing small amounts of sushi rice into small rectangular shapes, and topping them with bite sized pieces of fish or other foods. The definition...
Author: Mrs Goodall
This is a mild, smooth and creamy rice dish that works nicely as a foil for spicy entrees. Terrific comfort food. Because the risotto is baked, you don't have to stand and stir it for twenty-five minutes....
Author: sugarpea
This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed.
Author: Borealis Beegirl
Lemony, but not over-powering. In my opinion, the perfect accompaniment to simply-prepared grilled fish, especially salmon.
Author: FlemishMinx
I love this recipe. Best of all I don't have to battle with the kids to get them to eat their dinner...they love it too.
Author: Catherine Robson
Make and share this Vidalia Onion Risotto recipe from Food.com.
Author: Galley Wench
For ZWT 5. From The Foods and Wines of Spain. Could be used as a: Main Dish-Serves 4. Side Dish-Serves 6 Update: Have changed directions per reviewers suggestion.
Author: MomLuvs6
Make and share this Norwegian Smoked Salmon Appetizer recipe from Food.com.
Author: Charishma_Ramchanda
From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.
Author: spatchcock
A simple, low maintenance risotto recipe that is the easiest I've ever seen! Another amazing recipe from the Best of Bridge ladies, who are from my hometown in Alberta. Go vegetarian with veggie broth....
Author: Nif_H
From Colette Rossant's charming memoir of growing up in Egypt and France, "Apricots on the Nile." She writes that the soft portion of this rice is served in one dish and the crispy bottom pieces in another....
Author: Chef Kate
One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!
Author: Charishma_Ramchanda
Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.
Author: English_Rose
Mousaka is one of my favorite Greek dishes and this is a great twist to the traditional recipe. Cinnamon and nutmeg are authentic to Greek Mousaka, please don't omit it. My family loves this meal, it's...
Author: By The Lake
If you have trouble rolling sushi tight or need to make a lot at once, this is a great recipe. Substitute the filling with whatever you like.
Author: I Am Canadian
Make and share this Pumpkin and Shrimp Risotto recipe from Food.com.
Author: Broke Guy
A lovely different risotto with a twist. Use GOOD quality broth since that is what makes the chicken flavor, or poach your own chicken and add it to the rice as well.
Author: MarraMamba
Make and share this Philadelphia Roll recipe from Food.com.
Author: Nikki Dinki Cooking
This is a versatile rice. You can add all sorts of vegetables or spicy Italian sausage for a heartier dish. Use Arborio rice for a creamier dish or short-grain paella rice, such as Valencia rice.
Author: quotFoodThe Way To
Original recipe came from Cooking Light, but I've made adjustments. If you like Risotto, your going to love this one.
Author: Galley Wench
Make and share this Onigiri (Japanese Rice Balls) recipe from Food.com.
Author: Moishe Lettvin 1
from sushiday.com Similar to a California roll, but with shrimp instead of imitation crab. I need to figure out where I can buy tobiko. I love that stuff!
Author: dicentra
I had a dish similar to this in the Tom Bradley International Airport while traveling to Korea this summer. I loved it so much that I searched the web to find something that tasted like it. This is really...
Author: Mika G.