Rice/8 recipes

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

A tasty and succulent beef dish that can be made in your oven or in a slow cooker.

Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.

A tasty soup that's easy to make and is perfect for a light lunch.

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

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Asian-style chicken salad with ginger-poached whole chicken, rice noodles, blanched celery and carrots, and a soy-lime dressing. Cold-platter main-course salad that makes the most of a tender poached bird.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

This simple and scrumptious side dish is great addition to the backyard barbecue!

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Try this succulent chicken dish made with chopped shallots and crescent rolls.

Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.