3,903 riced recipes

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Hearty Hungarian bean soup with tender navy beans, sweet paprika, and a tangy sour cream finish. This old-world comfort bowl simmers low and slow with leeks, carrots, and garlic for deep, soul-warming flavor.

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

This savory tomato sauce made with carrots, green bell peppers and tomatoes will become one of your crockpot favorites.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Oven-baked swordfish steaks paired with a bright no-cook mango-tomatillo relish loaded with fresh cilantro, red bell pepper, and lime juice. Minimal prep, big tropical flavor for two.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.