586 rice recipes

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.

A traditional Italian way to cook rice which results in a creamy side dish

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.