3,904 riced recipes

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

If you have to be addicted to snacks, this is a great one! I was introduced to these while "stranded" in an airport with a woman who came prepared! They're great to munch on anytime, but are really excellent with wine!! Try them!

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.