1,508 rice wine recipes

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

This scrumptious side dish is one way to add a variety of herbs to your cooking!

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

Quick stir-fried crab with crisp snow peas, water chestnuts, garlic, and white wine over rice. A light, fresh Asian-inspired seafood dinner ready in 30 minutes.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Pinto bean and scallion veggie burgers bound with egg whites and breadcrumbs, sharpened with rice vinegar and Italian herbs. Freeze-ahead friendly, baked instead of fried, and naturally low-fat.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.