Rice/4 recipes

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Try making this savory dish in the convenience of your home by using the simple crockpot recipe provided.

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

Authentic Thai street-style pad thai with chewy rice noodles, shrimp, tamarind, and fish sauce. Quick wok-tossed noodles with cashews and lime in 20 minutes.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

A fruity, yet scrumptious chicken dish that will have you licking your lips just waiting for it to finish cooking!

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

Very tasty! It's hard to go wrong with garlic, ginger, soy sauce and sesame oil, and the potatoes and sweet potatoes soaked up all the deliciousness. A great way to cook root vegetables, and this can be served as a side dish or a vegetarian main dish.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Bite-sized tempeh baked in a tangy tomato sauce with soy sauce, apple cider vinegar, curry powder, and ginger. A high-protein vegan main that's beginner-friendly.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Mukmura is an Indian chicken dish braised with almonds, raisins, turmeric, and fresh ginger in a tangy lemon sauce. A one-pot meal with warm spices and bright citrus.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.