When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food journalist Russ Parsons was talking about them to cookbook author and chef ...

Transform cold rice into crispy, sesame-coated kernels that pair beautifully with shrimp, herbs, and cucumbers in this bright and fresh Vietnamese-inspired salad. Breana Lai Killeen, M.P.H., RD ...

It eats best and generally costs the least in autumn – look for deep green heads ... Cook this flavoursome fried rice in a wok and you’ll be rewarded with a sensationally smoky, spicy side ...

A feel-good, chock-full salad that will not leave you longing for your next meal after a couple hours. For large shards of rice that hold on to their shape, use a sticky, starchy variety such as ...

Autumn has a way of nudging us towards comfort ... This Mushroom and Crispy Rice Salad, courtesy of The South African Mushroom Farmers’ Association, ticks all the boxes.

And, whilst we are still in a salad mood, we're thinking they should add extra depth of flavour, a nutritional boost, a sense of fullness and a punch of crunch. Needless to say our scrumptious ...

This is another reason that wild rice is such a stellar option for a grain salad, in which it pairs beautifully with whatever mix-ins and garnishes you might opt to use. Cooking wild rice is ...

They're not just for summer. When the autumn leaves fall, it’s best not to let those other leaves – the salad kind – disappear from your diet. In between those warming soups, curries and slow-cooked ...

Mix the Thai red curry paste with oil in a medium bowl, then stir through the cooked rice, ensuring each grain is coated. Spread the rice in a thin layer on the baking tray and bake for 20-25 ...