606 rice wine recipes

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

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

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Quick, easy and delicious. No need to run to the store. This homemade version tastes so much better, and it's good for you.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.