Rice/4 recipes

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.

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.

Thai stir-fried squid with fresh red chilies, garlic, ginger, fish sauce, and oyster sauce. Pla Mung Pad Prig delivers tender squid with serious heat in under 15 minutes of cooking.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Wild rice chicken casserole: cubed chicken, wild rice mix, cream of chicken soup, water chestnuts, and mushrooms baked with soy sauce for a Midwestern potluck classic.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

These low-fat and delicious snacks are perfect for the kids lunches!

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Chili-beer brisket braised low and slow in chili sauce and beer for 3 hours. A tender, sliceable beef brisket served with its own rich cooking liquid over wild rice almondine.

Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.

Greek squid baked with rice (kalamarakia pilafi), simmered in white wine, tomato, garlic, and rosemary. Tender squid rings folded into a tomato-stained pilaf.