345 rice wine recipes

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.