Rice/6 recipes

Mai fun chicken salad with rice noodles, napa cabbage, shredded carrots, sugar snap peas, and a hoisin-ginger-sesame dressing. A fresh, no-cook Asian chicken salad.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.

Five-ingredient baked chicken smothered in a sweet and spicy picante glaze with brown sugar and Dijon mustard. On the table in 30 minutes, this weeknight winner pairs with fluffy rice.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Pan-seared caribou cube steaks topped with bacon-studded rice and mushroom stuffing, simmered in savory mushroom gravy. A hearty wild game dinner for hungry folks.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Only 5 ingredients, mix together and pop it in the oven.

Creamy chicken and rice casserole baked with three condensed soups (chicken, celery, mushroom), milk, and rice. Hands-off comfort food for busy weeknights.

Brown rice pilaf with mushrooms, shredded carrots, marjoram, and green onions cooked in chicken broth. A light, low-calorie side dish ready in under 20 minutes.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

One-pan chicken and rice bake with broccoli, mushrooms, green pepper, and cream of celery soup. A dump-and-bake casserole with 10 minutes of prep for easy weeknight dinners.

Layered venison and rice pie with browned ground deer meat, breadcrumbs, cheese, and tomato sauce baked in a pie shell. Hunter's pantry comfort food.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Authentic jhinka masala with plump shrimp simmered in a fragrant blend of mustard seeds, cumin, turmeric, and fresh ginger. Ready in 30 minutes and served over nutty basmati rice for a weeknight Indian curry that hits every warm, spicy note.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.