Rice Recipes

Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.

Teriyaki chicken marinates broiler-fryer pieces in soy sauce, sake, sugar and fresh grated ginger, then cooks in the microwave for tender, glossy Japanese-style chicken in 20 minutes.

Chinese egg foo young noodle bowls: crispy ham and vegetable omelets stacked over Chinese noodles in a ginger-garlic broth with sherry, soy, and rice vinegar. A one-bowl Chinese-American dinner.

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Only 5 ingredients, mix together and pop it in the oven.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

Brown rice and kidney bean burgers seasoned with oregano, sage, and garlic. Easy vegan patties made in one bowl with pantry staples and pan-fried until golden. No breadcrumbs, no eggs.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.