9,034 riced recipes

Penne with green peas, diced tomatoes, fresh basil, and a touch of cream. A quick 30-minute pasta dinner with just enough richness from a splash of heavy cream.

Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.

Moist, fluffy and cheesy. Recommend this recipe to everyone who loves corn bread or corn bread muffins!

Canned salmon baked into a savory loaf with grated cheese, rolled oats, eggs, and diced vegetables, then topped with a creamy mushroom sauce. A comforting one-pan supper the whole family will love.

Puff pastry apple turnovers wrap diced apples, plumped raisins, and chopped pecans in flaky golden pastry squares. Sweet hand pies dusted with confectioners' sugar, perfect for breakfast or dessert.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.

A refreshing no-cook bulgur salad with diced red apple, seedless grapes, grated carrot, and celery, soaked in apple and lemon juice. Light, fruity, and naturally fat-free.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Potato vegetable chowder with diced ham, mixed vegetables, and a creamy milk-based roux seasoned with thyme. A hearty, thick soup ready in 30 minutes.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.