609 rice wine recipes

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

This tasty twist on salsa will have everyone coming back for more!

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

A refreshing no-cook bulgur salad with diced red apple, seedless grapes, grated carrot, and celery, soaked in apple and lemon juice. Light, fruity, and naturally fat-free.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.

Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.

Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.