Rice recipe collection

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Middle Eastern rice pilaf with cashews, raisins, dried apricots, and warm spices like cardamom and turmeric. A fragrant side dish with caramelized onions and a sweet-savory balance.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

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

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Mujaddara: the humble, soul-satisfying Middle Eastern dish of lentils, rice, and bulgur, cooked with cumin and crowned with deeply browned onions. A hearty, protein-rich vegan meal made from pantry staples.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

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.

No-knead whole wheat bread with just four ingredients: whole wheat flour, yeast, molasses, and warm water. Mix in a bowl, scoop into loaf pans, rise once, and bake. Dense, hearty, salt-free.

Mushroom Swiss chicken melts over wild rice with bell peppers, all cooked in one skillet. Swiss cheese melts over the chicken right in the pan. Ready in 40 minutes.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

Nutty rice loaf: a vegetarian baked loaf of brown rice, zucchini, walnuts, cheddar, and herbs. A meatloaf-style supper that's hearty, sliceable, and adapts to whatever's in the fridge.