A whole lamb is hollowed and packed with rich, fragrant pilaf. Cooked slowly in the village outdoors, the flavors blend deep ...

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

I like to toast quinoa in a dry saucepan before cooking it, pilaf-style, a process that creates an appealing nutty taste and ...

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

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.

Put 2 1/2 cups water, the lamb, onion, carrot, peppercorn and salt in a saucepan. Bring to a boil, reduce the heat to simmer and cook, covered, 1 hour.

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.

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 ...

Then I topped the pilaf with sliced scallion greens and took a bite. Just like that, I was a cauli-rice convert. The buttery blend of warming spices coated each cauliflower crumb, ...