293 rice mani recipes

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Granny's chicken and sausage gumbo, built on a deep brown roux and loaded with okra, smoky sausage, and tender chicken. Thickened twice with okra and file, simmered low, and ladled over hot rice.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

An easy chicken strips recipe perfect for a weeknight dinner.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Ground beef, rice, and broccoli baked in a creamy broccoli cheese sauce until bubbly and golden. A budget-friendly weeknight casserole that feeds 8 with minimal effort.

A savory dish that is quick and easy to make, and will satisfy your hunger in no time at all.

If you're in a hurry, but have the chicken out already, try this simple crockpot recipe that will have you licking your fingers at dinner!

If you are a fan of hamburger soup, you will love this tasty rendition that is made in a crockpot.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.