Rice/82 recipes

A light, brothy stew packed with chicken breast, baby spinach, and white beans, finished with a fresh basil-parmesan pesto stirred right in. Ready in under 30 minutes.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!