Get your favorite full-bodied red, go-to.

Beyond making great table rice, whole-grain rice is ideal for salads or for stuffing vegetables.. Common.is polished to remove.

of this good stuff, leaving a thin coating of bran for some fiber and a grainy, cereal flavor.. Himalayan red rice.retains more of the bran layer, and has a correspondingly deeper nutty taste.You may see a black-hued rice called.

, which looks similar to uncooked black sticky rice, but cooks far less stickily.Once restricted to the rich for its nutritional profile and strong flavor, it's now used to make all kinds of rich-tasting rice dishes.

A whole-grain basmati variant called.

is a trademarked invention of a family farm in California; devotees say it reminds them of hot roasted peanuts.. Wild (and "wild") rice.In her wintery version of the dish, it is transformed into a spicy braise of chicken thighs, tomatoes, onions, and charred poblano peppers.

Briseño-González swaps the diced potatoes in the original for a creamy bed of mustard-laced mashed potatoes that helps make this a more substantial meal — and goes deliciously with the spicy stew.. Cook Mode.bone-in, skin-on.

chicken thighs, patted dry.yellow onion, thinly sliced.