143 rice vegetable recipes

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

A tasty soup that's easy to make and is perfect for a light lunch.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Herb spinach bake with cheddar cheese, rice, eggs, thyme, and Worcestershire sauce. A savory spinach casserole side dish that feeds a crowd and comes together with minimal prep.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Thinly sliced sirloin stir-fried with ginger and soy sauce, served over quick-cooking rice with fresh broccoli. A 30-minute one-skillet Chinese beef and broccoli dinner.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Kashmiri stir-fry with eggplant and broccoli seasoned with asafetida, cayenne, and paprika. A simple, vegan Indian wok dish that uses just a handful of spices to bring bold Kashmiri flavor to everyday vegetables.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.