1,053 rice vegetable recipes

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Indian matar pulao with basmati rice, green peas, and black mustard seeds tempered in hot oil. A fragrant, simple one-pot rice side dish served with dal and vegetables.

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

Dad's wild rice casserole with crispy bacon, sauteed mushrooms, and vegetables baked in chicken rice soup. A nutty, savory side dish that's earned its spot at every family gathering.

Chicken yellow rice with veggies: chicken poached then shredded into golden yellow rice cooked in its own broth, studded with bright steamed vegetables. An easy, colorful one-bowl dinner.

Spicy ginger sauce for cold pasta or rice with sesame oil, rice vinegar, soy sauce, chile oil, fresh ginger, and crunchy vegetables. A no-cook Asian-style dressing ready in 15 minutes.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Vegetable and herb curry tosses curried brown rice with sauteed onion, celery, and pepper plus sweet apple and raisins. A quick, mild vegan curried rice that comes together in about 30 minutes.

Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.