Rice/5 recipes

Teriyaki chicken marinates broiler-fryer pieces in soy sauce, sake, sugar and fresh grated ginger, then cooks in the microwave for tender, glossy Japanese-style chicken in 20 minutes.

Quick sweet and sour prawns in an orange juice, soy, ginger, and brown sugar sauce thickened with cornstarch. Ready in 20 minutes, served over rice with beansprouts.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.

Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.