3,903 riced recipes

Veggie burgers with lentils, carrots, cashew with a hint of curry.

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

Easy to make, and it's loaded with yumminess and packed with goodness.

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

My slightly sweet version of a classic.

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.