510 rain recipes

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Italian arancini-style rice balls stuffed with seasoned meat, peas, and mozzarella, coated in egg and breadcrumbs and deep-fried until golden. A classic Sicilian street food.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

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

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Avgolemono is the iconic Greek egg-lemon soup: silky chicken broth thickened with beaten egg yolks and fresh lemon juice, gently simmered with long-grain rice. Bright, creamy, and restorative in every bowl.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Bulk sausage, cumin, jalapeño, and wild rice blend come together in this quick skillet casserole. Ready in 30 minutes for a hearty weeknight dinner.

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.

Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.