Rice/6 recipes

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Mini quiches with a crispy rice crust, Swiss cheese, bacon, green chiles, and pimentos. Bite-sized, gluten-free appetizers baked in miniature muffin tins.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.

Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Hawaiian mochiko chicken marinated in soy sauce, oyster sauce, and sweet rice flour, then fried until golden and crispy. A local favorite with a crunchy coating and tender, juicy bite.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

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

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

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.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.