Rice/2 recipes

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.

A lighter baked rice pudding studded with chopped apples and dates, lifted with folded egg whites for a soufflé-like texture. Warm, cinnamony, and comforting.

Creamy Chicken and Rice Bake with French Onion Rings recipe

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Plump shrimp sautéed in a skillet with melted margarine, paprika, and cayenne pepper, finished with a squeeze of fresh lemon and served over fluffy rice. A quick, spicy seafood dinner in just 30 minutes.

Wild rice amandine en casserole with slivered almonds, chives, shallots, and green pepper, baked slow in chicken broth until the grains burst. Elegant holiday side that finishes hands-off in the oven.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Broccoli, chicken and rice casserole with two cream soups and sharp cheddar cheese spread. Classic American comfort food in a 30-minute weeknight bake.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.

An easy almond tuna and rice casserole using canned mixed vegetables, mayo, dill, and a slivered almond topping. Pantry to oven to table with one bowl of prep, ready well under an hour.

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.