2,114 riced recipes

Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Confetti potato casserole loaded with red bell pepper, pimiento, onion, cheddar cheese, and crumbled bacon. Colorful cubed potatoes baked until bubbly and golden.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.

No-bake frozen fruitcake salad with sour cream, whipped topping, candied cherries, pineapple, bananas, and pecans. A retro holiday dessert that freezes into a creamy, fruity slice.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.