Rice/6 recipes

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Irish cream bundt cake made with yellow cake mix, chocolate pudding mix, vodka, and Irish cream liqueur, topped with a simple Irish cream and powdered sugar drizzle.

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Provençal tomato tart layered with ricotta, mozzarella, parmesan, marinated artichoke hearts, and fresh oregano in a golden pastry shell. Bring the French Riviera to your kitchen table.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

No-knead whole wheat bread with just four ingredients: whole wheat flour, yeast, molasses, and warm water. Mix in a bowl, scoop into loaf pans, rise once, and bake. Dense, hearty, salt-free.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.