Add the mushrooms, garlic and salt and sauté over a high heat for 4-5 minutes. Drain the rice that's been soaking and add to the pan along with the 390ml/13¾fl oz water, bring to the boil then ...

Preheat the oven to 200C/180C Fan/Gas 6. Place the mushrooms, onion, garlic, lemon zest, rice and vegetable stock in a casserole dish or small, deep roasting tin. Cover tightly with kitchen foil ...

Add the wild rice ... liquid to the rice, along with the nuts, green onions, salt, pepper, and the quinoa. Add butter (optional), and mix everything together. Transfer the pilaf to a large ...

Add the wild rice ... liquid to the rice, along with the nuts, green onions, salt, pepper, and the quinoa. Add butter (optional), and mix everything together. Transfer the pilaf to a large ...

Vegan Mushroom Wellington Want to breathe new life into your dinner routine? This cranberry wild rice pilaf is the answer. It's the perfect blend of nutty wild rice, sweet-tart cranberries ...

One dish that always delivers that deeply reassuring feeling is pilaf. An ancient dish featuring rice or another wheat grain cooked in broth, pilaf is believed to have originated in the Middle ...

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly ...

Anne Thundercloud ordered a stuffed chicken dish and wild rice pilaf, saying she aims to order food she cannot prepare at ...

There's more you can do with a rice cooker than simply steaming white rice, as this easy but flavoursome pilaf shows. Warren cooks up a tasty oatmeal porridge and cooks with lentils and polenta in ...

Directions Preheat oven to 500 degrees. Make the green sauce: In a blender or food processor, combine cream, herbs and ½ teaspoon salt. Process until herbs are finely chopped and cream turns a ...