3,903 riced recipes

Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.

Rhubarb nut muffins with buttermilk, brown sugar, and walnuts topped with a cinnamon-walnut streusel. Tart rhubarb and crunchy nuts in every bite. Ready in 35 minutes.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.

Lentil and tomato soup with rosemary, miso, and a pinch of arame seaweed blended smooth. A vegan soup with hidden umami depth from miso and seaweed that keeps you guessing.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Sausages Mediterranean style, a fast one-pan skillet of browned sausage with kidney beans, tomatoes, pesto, sun-dried tomatoes, and olives. A hearty, sun-drenched supper over pasta or with crusty bread.

This is really a fabulious pizza, love the smoky flavor, and very healthy.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers