Martha Stewart's Cooking School


Episode #306 / Length: 27 minutes

One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables. Next, she demonstrates one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice - fragrant Basmati cooked atop thinly sliced, buttery potatoes.

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