Rice recipe collection

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Breakfast rice made with brown rice cooked in apple juice, water, raisins, and cinnamon. Five ingredients, no added sugar, and it works on the stovetop or overnight in a slow cooker.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.