9,227 riced recipes

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

Fork-tender beef chunks simmered in apple cider with dried apricots, raisins, and mushrooms for a sweet-savory stew with rich, fruity depth. Serve over buttered rice or parsley potatoes for a cozy, satisfying supper.

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

A tasty crockpot dish that is perfect to enjoy after a long day at work.

Quick tofu and broccoli stir-fry loaded with garlic, ginger, and a salty-sweet tamari glaze. Wok to plate in 15 minutes. A fast, protein-packed vegan weeknight dinner that rivals your favorite takeout.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

This quick, tasty and refreshing salad is made with crunchy-sweet sugar snap peas, red bell pepper and peppery arugula, and tossed with a light and flavorful soy sauce-sesame oil dressing.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Portobello stir fry: meaty portobello mushrooms, broccoli, tofu, and water chestnuts tossed in a miso-ginger sauce with five-spice. A plant-based Asian weeknight dinner.

A simple and scrumptious dish made with a tasty sauce that you won't mind licking off of your fingers.

This is my rendition of a recipe from an old Campbell's Soup cook book.