Rice/6 recipes

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Yogurt-marinated chicken thighs cook right on top of basmati rice with curry, cardamom, and cinnamon in this one-pot chicken biriani. Fragrant, hands-off, and endlessly satisfying.

No-bake rice cereal rolls with crunchy peanut butter, marshmallow cream, and crispy rice cereal, rolled into balls and dipped in melted chocolate. A 4-ingredient treat.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

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

This tantalizing dish is made with pineapple chunks and cranberries which gives it a distinctive fruity taste.

Crunchy curried chicken salad: cooked chicken and rice tossed with mandarin oranges, celery, and peanuts in a light yogurt-curry-honey dressing. A sweet-savory, mayo-free make-ahead salad.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

Hearty crockpot Spanish rice with ground beef, bell peppers, and tomatoes cooking hands-free for 6-8 hours. Set-it-and-forget-it comfort in a bowl.

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.

Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.