(1) After that came a delicately tender chicken dish, blackened with cumin and tarragon, and a moist, crisp-skinned slab of duck confit, served with whole prawns over a mound of paella-style rice pilaf .

(2) Ordered as a full meal, it came with a rice pilaf made with mushrooms, bulging raisins, onions and cauliflower.

(3) Our meat fondue came with our choice of side dish, Caesar salad, rice pilaf and a baguette.

(4) The rice pilaf and many-hued grilled vegetables that come with it may not have the wow factor, but they are fresh, wholesome and nicely done.

(5) I'd serve this with some fragrant rice - a pilaf or something, jazzed up maybe with some orange peel, cloves, star anise, or a cardamom pod - but remember to take them out before you dish it up.

(6) A typical noon meal consists of vegetable and meat stew with a side dish of rice or bulgar pilaf and salad, with fruit for desert.

(7) After a trip to the soup and salad bar for crisp veggies and a savory bisque, you might lunch on two-bean chili with cornbread, then enjoy apricot-honey chicken or tofu with rice pilaf for dinner.

(8) The pilaf was prepared with boiled potatoes, which surprisingly adds lightness to the dish.

(9) Rice pilaf flavoured with whole spices completes the meal.

(10) Rice pilaf , which sometimes contains currants and pine nuts, is served as a side dish.

(11) Add cilantro to cooked dishes, such as rice pilafs or beans, at the last minute, to preserve its color and flavor.

(12) Toss fresh or dried berries into savory dishes such as salsas, salads, pilafs and couscous.

(13) Who knew that while I was eating instant noodles and iceberg salads, other humans regularly dined on grainy pilafs , grilled vegetables and herb-crusted fish?

(14) Swap instant brown rice or whole-grain couscous for white rice in pilafs and stuffings.

(15) You can use the leaves with tomatoes, beans, carrots, potatoes, pilafs , pasta salads, baked chicken, roast lamb, grilled meats - even fish and other seafood.

(16) Garam masala is mostly used with meat; to a lesser extent in poultry and rice dishes, such as pilafs and birianis; and only rarely in fish or vegetable dishes, for which its aroma is considered too strong.

(17) What I usually do is cook wild rice separately, then add the cooked product to pilaffs , soups or stews.