Rice/82 recipes

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Boerenkaas soup is the Dutch farmer cheese soup with cauliflower, potato, and celeriac broth crowned with toasted bread and bubbling Gouda. Like French onion meets vegetable chowder.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Try something different with this scrumptious pasta dish that will have you making it every week!

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Swiss steak with flour-pounded round steak braised in tomatoes, onions, celery, and green pepper. A retro skillet supper simmered fork-tender in 90 minutes.

This vegetarian sausage recipe is healthy and low in fat – use them for Veggie Hotdogs, Breakfast Sausage, or Bangers and Mash. Dairy-free and can be made egg-free.

Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

Toasted quinoa salad with seared scallops and snow peas tosses dry-toasted quinoa with soy-ginger-sesame dressing, crisp snow peas, red pepper, and golden pan-seared scallops. A protein-rich Asian-inspired grain bowl.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.