Rice recipe collection

Middle Eastern-style beef and rice with raisins, sliced almonds, cinnamon, and lemon juice. A one-skillet dinner with sweet-savory flavors that comes together in 35 minutes.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Lighter chicken and rice casserole made with skim milk, defatted broth, and reduced-calorie mayo. Topped with toasted almonds and baked until bubbly. All the comfort, less the guilt.

Asian-style mushroom marinade combines hoisin, chili sauce, soy, ginger, and garlic to soak portobello caps for grilling or roasting. A vegan umami bomb ready in 5 minutes.

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Curried shrimp in coconut milk with a freshly toasted and ground spice blend of cumin, coriander, cinnamon, cloves, cardamom, and dried chiles. Poblano peppers and tomatoes round out this aromatic, from-scratch curry.

Earthworm Stroganoff with purged and baked earthworms, sauteed mushrooms, onions, and sour cream over rice. An adventurous entomophagy recipe using the classic Stroganoff method.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.