Rice recipe collection

Kosher cabbage rolls stuffed with ground beef, rice, and ketchup, baked for three hours in a sweet-tart tomato sauce with brown sugar and lemon juice.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Curried lentils and rice with just 5 ingredients. Onions and curry powder simmer with lentils for two hours until thick and saucy, then get spooned over steamed rice.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.

Hawaiian-style grilled pork teriyaki marinated in pineapple syrup, teriyaki sauce, ginger, and green onion. Sweet, smoky, and built for the backyard grill. Served over rice with caramelized pineapple chunks.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Magiritsa, the traditional Greek Easter soup of slow-simmered lamb and liver, rice, fresh herbs, and a silky egg-lemon avgolemono finish. Eaten after midnight mass to break the Lenten fast.