Rice/6 recipes

Creamy mushroom and pea sauce with white wine, Parmesan, and a rich butter-cream base. Toss with your favorite pasta or spoon over rice for a fast, elegant weeknight dinner.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.

One-skillet pork cashew stir fry with tenderloin strips, carrots, green pepper, and roasted cashews in a sweet soy-brown sugar sauce. A fast weeknight dinner served over rice in 40 minutes.

Turkey vegetable chili packed with cooked turkey, mixed frozen vegetables, zucchini, and whole tomatoes. A bean-free, broth-light chili that doubles as a smart leftover-turkey rescue.

Shashlik lamb kebabs marinated overnight in olive oil and chopped onions, then broiled until charred and tender. A simple Central Asian skewer recipe with just five ingredients and bold results.

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Quick microwave vegetable bake with scalloped potatoes, zucchini, tomatoes, and green pepper in a creamy vegetable juice sauce. A 30-minute side dish with zero oven time.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.