This Wild Rice Pilaf is warm, nutty, and filled with cozy flavors. It’s the perfect dish for busy weeknights, holiday dinners ...

We assembled a tableful of different rice pilaf brands (including wild rice pilaf, rice with orzo pilaf, and classic rice ...

1 medium eggplant, cut into 3/4-inch chunks; Extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 medium onion, halved, thinly sliced; 2 red bell peppers, seeded, cut in large dice ...

As the rice cooks, make the garnish by melting the ghee in a small skillet over medium heat. Add the almonds, salt, and pepper and stir to cook 3-4 minutes or until they are toasted. 4.

In this recipe, hearty farro is the grain. Farro is an ancient wheat grain (which means it’s not gluten-free) with a chewy texture and a nutty, earthy flavor.

If you prefer white rice over brown rice, you may substitute, but make sure you also lessen the amount of liquid in the recipe. Innobake Brown Rice Pilaf with Chorizo and Green Peas.

Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes.

Yield: Serves 4 to 6. Ingrediens: 2 tablespoons extra-virgin olive oil, divided. 1 shallot, finely chopped, about 1/4 cup. 1 garlic clove, minced. 1 1/2 cups semi-pearled farro, rinsed ...