200 rice vegetable recipes

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

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.

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.

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.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Vietnamese vegetable platter arranges fresh lettuce, cilantro, mint, basil, cucumber, scallions, and bean sprouts alongside rice rolls or grilled meats. The essential wrap-and-dip accompaniment.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.