Rice/4 recipes

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Slow cooker Spanish rice with ground beef, tomatoes, green peppers, and chili powder. Dump it all in the crock pot and let it simmer for 6 to 8 hours.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them. It IS good! This first one is more "from scratch". The second uses almond extract.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Old-school broccoli rice casserole with Cheez Whiz, cream of mushroom soup, sauteed onions, and celery. Baked uncovered until bubbly and golden. Feeds 6 hungry folks with zero fuss.

Fiery cold Sichuan noodles with chili bean sauce, yellow bean sauce, garlic, ginger, and sesame oil. A bold vegetarian Chinese noodle dish that comes together in 35 minutes.

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Authentic Vietnamese shrimp paste molded around sugar cane sticks, broiled until bright orange, and wrapped in rice paper with fresh mint, cilantro, and cucumber. Dipped in tangy nuoc cham sauce, these are a Southeast Asian street food classic.

Curry basmati rice with your choice of vegetables, designed for easy meal prep. Cook the rice, pack with raw veggies, and microwave at work for a hot, healthy lunch in minutes.

Khao Niaow Ma Muang: steamed glutinous rice soaked in sweetened coconut milk and topped with ripe sliced mango. Thailand's most beloved dessert, made from just 5 ingredients.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.