Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) (2015)

Mushroom Risotto

This scrumptious risotto dish is nothing if not comforting. The Arborio rice is the benchmark for this recipe, but you can swap it out with barley and brown rice as well. With enriching chicken broth and hearty mushrooms, this preparation is good enough to be a whole meal.

Yield: 6 servings

Warm the chicken broth in a saucepan over low heat. In a separate, large skillet, heat 2 tablespoons of olive oil over medium-high. Add the mushrooms to the same skillet, and cook for 2 to 3 minutes or until tender. Remove the mushrooms and set aside. Add another tablespoon of olive oil to the same skillet and then add the shallots and garlic. Cook until warmed, and then slowly stir in the rice for about 2 minutes. Pour in white wine, stirring to coat the rice evenly until absorbed. Ladle in chicken broth ½ cup at a time, stirring constantly. Wait until each addition is absorbed before ladling in more. After 15 to 20 minutes when all the broth is fully absorbed, remove the risotto from the burner. Fold in mushrooms, butter, and Parmesan. Garnish with parsley and sprinkle with salt and pepper.

Pork Fried Rice

Most often associated with heavy, salty takeout, this dish takes away all the guilt. Making pork fried rice at home is easy, and you don’t have to worry about unknown added ingredients. The pork can be swapped with shrimp, chicken, beef, or the extra vegetables you have on hand to make it just the way you like it.

Yield: 4 servings

Cook rice according to package instructions. Set aside. Scramble eggs and set aside. Mix the soy sauce, rice vinegar, sesame oil, and sugar in a ramekin or small bowl. Melt vegetable shortening in a large skillet over medium heat. Increase the heat to medium-high and add the pork, cooking for 1 minute. Stir in the peas, mushrooms, carrots, and bok choy, cooking for 3 to 4 minutes or until tender. Add garlic and cook another minute. Fold in the eggs. Fold in the rice, scallions, and sauce and cook until the mixture is heated through. Season with salt and pepper prior to serving. Garnish with pickled ginger.

Tip: If you have picky eaters at the table, sauté the vegetables in batches, and skip the egg altogether. That way you can offer individual bowls of cooked ingredients, and each person can create their own fried rice bowl.

“I like rice. Rice is great if you’re hungry and want 2,000 of something.”

— Mitch Hedberg

Sautéed
Asparagus &
Quinoa

Hearty quinoa and fresh asparagus make for an unpretentious but tasty complement to a meal. This recipe calls for chicken broth to add a hint of savory goodness, but you can also use water to make the fluffy quinoa. The lemony asparagus is just the right touch for a clean-tasting and healthy side dish.

Yield: 4-6 servings

In a fine-mesh strainer, rinse the quinoa under cold water. Shake out excess water. Heat ½ tablespoon of olive oil in a saucepan over medium-high. Add the quinoa, stirring occasionally, and cook for 1 minute or until lightly toasted. Pour in broth and bring to a boil. Reduce the heat to a light simmer and cook, covered, for 15 minutes or until the water is absorbed. While the quinoa is cooking, heat remaining olive oil on high in a sauté pan and cook shallots until barely translucent. Add the asparagus, red pepper, garlic, oregano, lemon juice, salt, and pepper and cook until the asparagus are al dente. Remove the quinoa from the heat and let stand as is for 5 minutes. Fluff with a fork and stir in asparagus mixture.

Orecchiette with
Peas

Orecchiette comes from the Italian word for “little ears,” which is a cute description for a delightful little pasta. If you can’t find orecchiette, medium-sized pasta shells are a good alternative. Stir this in with the fresh peas and some salty prosciutto, and you have a decadent addition to a meal in just a few minutes.

Yield: 4 servings

In a large pot, bring water to a boil. Add pasta and a sprinkle of salt, cooking until pasta is al dente. While the pasta cooks, heat olive oil and garlic on medium heat for about 1 minute or until aromatic. Stir in the peas, then add the crème fraîche and salt. Bring to a simmer and continue to stir until heated through. Drain the pasta, reserving ⅓ cup of the cooking water, and add the pasta to the saucepan. Once the pasta is blended with the sauce, add the ⅓ cup of cooking water and cheese. Increase the heat to high and cook for 2 to 3 more minutes. Stir in the prosciutto and basil leaves.

“Life is a combination of magic and pasta.”

—Federico Fellini

Three Cheese
Risotto

Risotto may seem like a complex dish that can only be ordered in a restaurant, but this simple recipe lets you create the traditions of Italian comfort food at home. With three different cheeses topped with fresh lemon and chopped chives, your taste buds will be so pleased.

Yield: 4-6 servings

Warm the chicken broth in a saucepan over low heat. In a separate, large skillet, heat the olive oil over medium-high, add the shallots and garlic. Cook until warmed, and then slowly stir in the rice for about 2 minutes. Pour in white wine and lemon juice, stirring to coat the rice evenly until absorbed. Ladle in chicken broth ½ cup at a time, stirring constantly. Wait until each addition is absorbed before ladling in more. After 15 to 20 minutes when all the broth is fully absorbed, fold in butter and three cheeses. Garnish with parsley, salt, and pepper and serve immediately.

Colby Jack
Macaroni and
Cheese

All mac ’n’ cheeses are not created equal, and this one comes out on top. The blend of sharp cheddar and Colby jack cheeses makes for incomparable taste, and the added buttery bread crumbs will have everyone eager for seconds.

Yield: 4-6 servings

Preheat oven to 350°F. In a large pot, bring water to a boil. Add pasta and a sprinkle of salt, cooking until pasta is al dente. In a separate, large saucepan, create a roux by melting the butter and gradually adding in flour. Slowly add the milk, salt, and pepper on medium-low heat until thickened. Sprinkle in the cheddar while stirring continuously. Wait for cheese to melt before adding more. Reserve ½ cup for sprinkling at the end. Add sour cream. Mix in the pasta shells until evenly coated. Pour the shells into a large baking dish in layers. Add Colby jack cheese to each layer. Finish with cheddar as the top layer and sprinkle bread crumbs liberally. Bake for 45 to 55 minutes or until lightly browned.

Tip: Can also be cooked in small tapas dishes. Cut time in half.

Pumpkin Quinoa

What better way to welcome the autumn months than introducing pumpkin to your favorite dishes? As the seasons change and the air turns brisk and chilly, warm up with this flavorful hearty combination.

Yield: 2-4 servings

Bring water and coconut milk to a boil. Add the quinoa, pumpkin puree, ginger, cinnamon, cloves, and salt. Reduce the heat and cook for 10 minutes or until the liquid has absorbed. Place the fresh pumpkin in a microwave-safe bowl, covered, with 1 tablespoon of water. Cook on high for 5 to 7 minutes, or until pumpkin is fork tender. Remove the quinoa from heat and top with cooked fresh pumpkin.

Parmesan Polenta
with Sautéed
Mushrooms

Creamy polenta and garlicky mushrooms work together for an incredible addition to a meal that is wholesome and filling. The polenta is enhanced with the savory chicken broth and Parmesan, resulting in an amazing, velvety texture.

Yield: 2 servings

In a large saucepan, bring chicken broth and garlic to a boil over medium-high. Reduce the heat to medium-low and slowly add the cornmeal. Stir continuously with a whisk to break down clumps. Add salt and pepper and keep stirring for 10 minutes or until it thickens. Remove from heat and stir in crème fraîche, Parmesan, and butter. Keep warm on a double boiler while cooking the mushrooms. Heat olive oil and garlic on medium-high heat for about 1 minute or until aromatic. Add the mushrooms and a sprinkle of sage, salt, and pepper and cook for another 5 minutes or until lightly browned. Plate the polenta and top with the mushrooms. Sprinkle with Parmesan and parsley.