9,034 riced recipes

Pressure cooker chili loaded with ground beef, kidney beans, and warm spices. Ready in 45 minutes with rich, slow-cooked flavor in a fraction of the time.

A very quick and easy breakfast or brunch recipe. It came out delicious. Had my veggies, proteins, fibers and carb all in one dish.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

A very easy and super cheesy taco casserole for your slow cooker.

A delicious meat pie is great at Christmas. Feel free to use ground beef, pork, lamb or a combination of different meats. Make a few of these meat pies a few weeks in advance, then freeze them in the freezer. Reheat it in the oven directly out of the freezer just before serving.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

A refreshing change of pace from traditional chicken noodle soup. Using cheese tortellini instead of plain noodles makes for a pleasant and filling take on an old classic.

This recipe is easy to scale down. A filling, tasty yet wholesome one pot meal that's perfect for busy week days.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Homemade cream of tomato soup made from fresh tomatoes, celery, and onion blended smooth and finished with evaporated milk. The from-scratch answer to the canned red can on the pantry shelf.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

An excellent way to use up our leftover roasted lamb. The hash was goledn-brown, crispy and very tasty. Lamb has certainly given lots of flavour to the hash. Served it with soft poached eggs, and the combination was delicious.