609 rice wine recipes

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Spicy brown rice pilaf with leftover turkey, toasted cumin seeds, cardamom, cloves, raisins, and cashews. A fragrant way to use up holiday turkey with warm Indian-inspired spices.

Lamb and pine nut stir fry: quick microwave stir fry with thinly sliced lamb, bok choy, mushrooms, and oyster sauce. Toasted pine nuts on top for crunch. Ready in under 30 minutes over rice.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Rice Pilaf with Apricots, Raisins and Pine Nuts recipe

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.

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.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Horenso no goma-ae is a Japanese spinach side dish dressed in a paste of toasted sesame seeds, sake, soy sauce, and rice vinegar. Classic side served at room temperature with rice and miso.