This hearty pilaf is packed with nutrient-rich spinach and millet, which are both known for their health benefits. The dish ...

1. In a large flameproof casserole or Dutch oven over medium heat, heat the olive oil. When it is hot, add the onion and jalapeno. Cook, stirring, for 5 minutes, or until the onion softens.

A few years ago, most Americans ate only white rice. Brown rice was available, but it usually tasted sticky and gummy. Like many other products, rice has acquired gourmet status among cooks who ...

While the rice is simmering, cook the spinach. In a large skillet heat 1 tablespoon of the remaining oil over high heat, add half the spinach and cook, stirring until it is wilted, add half the ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. With the exception of ooey-gooey potato concoctions, side dishes rarely ...

Rinse 1 cup basmati rice in a fine-mesh sieve under cold water until water runs clear; drain and transfer to a small bowl. Drain 2 lb. frozen chopped spinach, thawed , in sieve, pressing to expel ...

This shrimp with spinach and rice pilaf dish is full of garlic goodness. The recipe was shared by Khela in Episode 2 of Season 2 of The Great American Recipe.

With the exception of ooey-gooey potato concoctions, side dishes rarely get any respect. Here, however, is a pilaf fully capable of stealing the limelight.

The coat of this bronzed tilapia is golden and caramelized from the cooking method. The secret to bronzing is to keep the skillet at a medium temperature. The tilapia should take 4 to 5 minutes to ...

Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the rice and stir to coat with the butter and onion.