3,836 riced recipes

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Frijoles Borrachos simmer dried pinto beans with beer, bacon, jalapenos, tomato sauce, cumin, and oregano until thick and tender. Authentic Mexican drunken beans from scratch.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Quick and easy pasta with peas in a super-fast tomato sauce.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.