Rice/4 recipes

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.

This recipe is an interesting take on egg rolls that add belly filling barley along with delicious Asian flavor.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Szechuan chicken stir-fry with cornstarch-coated chicken breast, garlic, soy sauce, vinegar, and a hot kick of cayenne. The classic American-Chinese takeout dinner ready in 35 minutes.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Marinated steamed broccoli and cauliflower, really brings tons of tasty flavor, enjoy delicious fresh vegetables.

Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.

Muffin's fun snack bars pack instant oats, crispy rice and corn cereal, sunflower seeds, and raisins into chewy-crunchy squares bound with honey and brown butter. A wholesome lunchbox snack kids actually grab.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

A fast sweet-and-sour chicken pasta salad: a pasta salad dressing mix spiked with soy sauce, vinegar, and sugar, then tossed with cooked chicken, crisp snow peas, red pepper, and Parmesan. A quick no-cook main-dish salad.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Shoko is a West African beef and spinach stew slow-simmered with tomatoes, onions, green pepper, ginger, and cayenne. Hearty, warming, and served over boiled rice after three hours of cooking.

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.

One-pan baked chicken breasts with red potatoes, onions, garlic, and oregano simmered in chicken stock with sweet peas. No-nonsense comfort food, Joe Dogs style.