Rice/4 recipes

Classic stuffed bell peppers filled with ground round, rice, stewed tomatoes, and sharp cheddar. The retro American comfort dinner that fed a generation of weeknight families.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Rice Pilaf with Apricots, Raisins and Pine Nuts recipe

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Dry-fried shrimp with fresh ginger, garlic, scallions, and Chinese rice wine in a hot wok. A fast, saucy stir-fry that goes from raw to plate in under 5 minutes.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Ground caribou meatloaf seasoned with Chinese five spice, soy sauce, and chopped radish greens. Cooked rice binds it all together for a wild game twist on comfort food.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.

Pasta Chimayo tosses penne in a smoky ancho chile cream sauce with tequila-flambéed shrimp. A New Mexican-meets-Italian fusion dish that brings serious restaurant flair to weeknight dinner.