Rice/2 recipes

A scrumptious side dish made with lentils and chopped onions.

An easy side dish for poultry. I also have used fresh sage leaves, minced. It's easy, tasty, and versatile.

Buttery rice and peas recipe with Parmesan cheese and fresh parsley. Frozen peas, sautéed onions, and generous butter create a creamy Italian-inspired side dish ready in 45 minutes.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Turkey leftover soup is a creamy post-Thanksgiving bisque with wild and white rice, scallions, crumbled bacon, cubed turkey, and a splash of sherry. The Friday lunch that makes Thursday's bird worth it.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Lemon brown rice with cashews, fresh lemon zest, and black pepper. A bright, nutty vegetarian side dish with just five ingredients that comes together in minutes.

Try something new when it comes to casseroles with this scrumptious dish you and your friends will love!

Mexican rice with sure-fire recipe for perfectly cooked fluffy rice perfect for Cinco de Mayo or as a side to numerous Mexican mains.

Try something new with this delicious stir-fry dish that will instantly be one of your favorites!

Quick side dish with cooked brown rice sautéed in margarine with mushrooms and green onions. Simple, nutty, and ready in 20 minutes using leftover rice.

Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.

One-pot white rice pilaf cooked with chicken broth, sautéed mushrooms, garlic, and fresh parsley. The rice absorbs all the savory flavors as it simmers for fluffy, restaurant-quality results.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.