2,219 riced recipes

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Jalapeno jelly made with fresh jalapenos and Anaheim chiles simmered in apple cider vinegar and sugar, set with liquid pectin and sealed in jars for a sweet-hot spread.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.