359 rice wine recipes

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.

Sauteed shrimp in a rich cream cheese and Swiss cheese sauce with white wine, broiled under golden breadcrumbs. Serve this elegant French-inspired casserole over rice or pasta in under 45 minutes.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Shell-on shrimp seared in olive oil, then simmered in a fresh tomato sauce with saffron, garlic, and white wine. A simple Mediterranean seafood dish served over rice.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

Crockpot lemon-garlic chicken braised all day in white wine with half a cup of crushed garlic and lemon juice. A dump-and-go slow cooker recipe served over rice.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Dump-and-go crockpot beef casserole with mushroom soup, onion soup mix, and red wine. Cook on low 8 to 12 hours without peeking. Serve over noodles or rice for effortless comfort.