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Rice is a staple at our house. I am not a potato fan and will always pick rice over a potato. I love the versatility of this herb rice recipe, you can change up the flavor just by changing the herb combination you use. The addition of lemon juice to this rice gives it even more flavor. It is the perfect thing to serve with chicken, pork,or beef.
You can use fresh herbs or dry herbs with this herb rice recipe. A rule of thumb is to use 2 times as much fresh herb as you would use of a dried herb. So if the recipe calls for 1 tsp dried parsley, use 2 tsp. fresh parsley.
fresh herbs for dried herbs, rather than the other way around but this recipe works well with both. I often use dried herbs in the rice and then garnish with fresh herbs such as parsley.
Versatile, inexpensive, shelf-stable, and the backbone of endless cuisines around the world, rice is kind of a big deal. This pantry staple can be transformed into everything from risotto to pudding. If you're looking for the best of our 1,500+ rice recipes, you're in luck — we've rounded up more than 50 of the most-loved rice recipes as rated and reviewed by the Allrecipes community. From fried rice to chicken and rice, sides to main dishes, there are endless ways to put this humble grain to good use.
If you can consider any dessert a comfort food, rice pudding certainly is. It's a rich and creamy combination of rice, milk, sugar, raisins, and vanilla. Top with cinnamon or nutmeg, if desired.
This rich, Italian-style risotto pairs so well with all sorts of meat mains, or it could be a main dish all by itself. This recipe calls for the traditional slow and steady method for cooking risotto, but it's so worth the wait.
Serve this hearty, stick-to-your ribs soup on cold, rainy days with a loaf of homemade bread, as recipe creator Stephanie G suggests. You can cook chicken for the soup or use leftover chicken (such as rotisserie).
"This recipe's roots can be traced back to the Great Depression when farmers first began selling the unripe peppers out of necessity," says Chef John. "Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it."
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