2,278 icing recipes

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

No-work salmon chowder built entirely from pantry cans: canned salmon, corn, stewed tomatoes, clam juice, and rice simmered together in one pot. A 30-minute pantry dinner for busy nights.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Creamy Arborio risotto with smoked chicken, melted Brie, oven-dried tomatoes, pine nuts, and asparagus tips. An elegant one-pot Italian dinner with deep smoky-savory notes.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served over rice.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Pilav kuzulu: Turkish lamb and rice pilaf with tomatoes, pine nuts, raisins, and cinnamon. A one-pot Ottoman-inspired dinner finished in the oven for fluffy grains and tender lamb.