This rich, hearty pilaf simmers slowly in the misty mountain air, blending tender meat, fragrant rice, and bold spices. Pure ...

Try this kale salad with quinoa pilaf and a cream balsamic glaze as a perfect summer dinner. It contains tofu, cashews, and ...

Rich, fragrant shah pilaf loaded with chestnuts and wrapped in a golden lavash crust. Cooked over a massive outdoor stove for deep flavor and bold texture.

Toasting the grain in a dry pan before cooking it pilaf-style creates an appealing nutty taste and a delicate crunch.

5. Meanwhile, halve the mushrooms and slice them about one-fourth-inch thick. 6. Toast the pine nuts in a skillet over medium-low heat, shaking the pan often, until lightly brown, 2 to 3 minutes.

Uyghur restaurant has opened in Mountain View. Kusan Bazaar, founded in December in Milpitas as a sister restaurant to Kusan ...

In fact, a pilaf is easy to make from scratch with whole and healthy ingredients, and, more important, it will taste better. The method is simple and makes for an easy side or vegetarian dish.

Pilaf lightens up holiday overload In a season of indulgences, this side dish offers a nearly guiltless alternative to stuffing. Bonus for families with vegans: The recipe’s combination of whole ...

Nut and Fruit Pilaf: Add 1/4 cup nuts such as pecans, almonds, walnuts, pine nuts, pistachios or macadamias and 1/4 cup dried fruit such as raisins, currants, chopped apricots, ...

Return the broth to a boil. Add the asparagus pieces and a pinch of salt. Return to a boil and cook uncovered over medium-high heat until the asparagus is crisp-tender, 3 to 4 minutes.