Pilaf with cashews and raisins is a traditional Bengali dish. Usually served with meat curry, the flavors of spices, ghee and rice together is a riot.
Wild rice, which is not technically a rice at all, has a toasty, nutty, earthy flavor that makes for a flavorful base to a versatile pilaf.
Cooking the rice in coconut milk gives this South Indian pilaf its intensely addictive flavor and aroma.
Add a bunch of vegetables to the popular gluten-free grain for a nutritious one-dish dinner.
This rice dish is hearty without being too heavy — a perfect a transitional meal from Summer into Autumn.
If you love the Indian curried dish of cauliflower and potatoes a.k.a Aloo Gobi as much as Schuchi Mittal does, then you have stumbled upon the right recipe
A delicious bulgur take on a classic eggplant rice pilaf from Nancy Lopez-McHugh.
This recipe from Mariela Alvarez Toro comes with a warning tag attached to it. It can prove addictive.
Spinach and mushrooms served in good company with rice for a hearty platter.