Rice/4 recipes

Quick tuna rice casserole with cream of celery soup, carrots, and minute rice baked in 15 minutes. A fast pantry dinner when you need supper on the table now.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

Dump chicken rice casserole layers chicken breasts over uncooked rice with three cans of cream soup and butter, then bakes hands-off until tender. The ultimate set-and-forget weeknight dinner.

Rice cake delight is a 5-minute snack: crisp rice cakes spread with creamy cream cheese and a smear of sweet fruit preserves. Light, low-fat, and endlessly customizable for breakfast or an afternoon bite.

Chicken soup avgolemono: the classic Greek egg-lemon soup, where whipped eggs and fresh lemon are tempered into hot chicken-and-rice broth for a creamy, tangy bowl with no cream at all.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

For those who don't like the taste of meat, then try these scrumptious burgers made with rolled oats, mushrooms and soy sauce.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Maple coconut rice pudding baked with skim milk, cinnamon, eggs, and shredded coconut for a creamy, custard-style dessert. A lighter take on rice pudding sweetened with real maple syrup.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.