1,957 riced recipes

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

No sauce pizza topping with fresh Roma tomatoes, crumbled feta, mozzarella, and herbs on olive oil-brushed dough. Simple, fresh, and no cooking required.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Eggs Italiano tops toasted whole-wheat English muffins with a quick zucchini-tomato saute, a perfectly poached egg, and shaved Parmigiano. A brighter, lighter twist on Eggs Benedict for brunch.

A simple and scrumptious dish made with shrimp and sea scallops that makes the perfect dinner for two.

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.

I used two cups of chicken broth, and 1 cup of water, still nice!

Simple vegetarian chili with dark red kidney beans, three cans of crushed tomatoes, and chili powder, simmered one hour in a single pot. An easy meatless chili that feeds 8 with minimal effort.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Classic tuna a la king with mushrooms, green peppers, and pimiento in creamy white sauce spiked with sherry. Serve over toasted English muffins.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Beef cubes, carrots, and tomatoes slow-cook for 12 hours with quick-cooking tapioca that thickens the broth into a rich, spoon-coating gravy.