668 rice greek recipes

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Try something new when it comes to salad with this tasty and scrumptious variation.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

Lime Waldorf salad with crisp apples, ripe pears, walnuts, golden raisins, and a zesty lime mayonnaise dressing. Finished with fresh mint and sunflower seeds for crunch.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.