3,904 riced recipes

Hollow white onions stuffed with rice, Swiss cheese, cream, and fresh herbs, then baked until bubbly and golden. A cozy vegetarian side dish that steals the show.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Cheesy spinach with brown rice, sauteed onion, garlic, and melted cheese seasoned with soy sauce. A quick vegetarian side dish ready in 30 minutes.