4,368 icing recipes

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.

Sticky rice steamed in foil with sweet bananas and red adzuki beans in coconut milk. A traditional Southeast Asian sweet snack.

Russian-inspired pumpkin and rice skillet with dried apricots for natural sweetness. A savory-sweet vegetarian side dish cooked in one pan with just seven ingredients.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Canned tuna gets a serious upgrade in this sweet and sour stir-fry with pineapple, tomatoes, and green pepper. Budget-friendly, feeds 8, and ready in 45 minutes over rice or noodles.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

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

Pork chops simmered in a bright radish and cilantro relish with tomatoes, orange juice, and lime. A unique braised pork dish with Latin-inspired flavors served over rice.

Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.