9,034 riced recipes

Classic pasta carbonara: linguine tossed with crisp bacon, raw egg, parsley, and Parmesan. The Roman classic that turns five ingredients into a silky, peppery dinner in 30 minutes.

Tom's jerky stew: a Native-American style stew of beef or buffalo jerky simmered with hominy, onion, and potatoes. The frontier survival meal that turns dried meat into deeply savory comfort food.

A scrumptious dish made with jumbo pasta shells, savory ground beef, spinach and marinara sauce.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Hot and sour soup with shredded pork, tofu, wood ears, bamboo shoots, and silky egg ribbons. A restaurant-style Chinese soup thickened with cornstarch and finished with sesame oil.

Tender zucchini baked over a layer of sharp cheddar spread with green chiles, cream of chicken soup, and crunchy buttered breadcrumbs. A cheesy, comforting casserole in 40 minutes.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Slow cooker salmon chowder with bacon, au gratin potato mix, corn, and a creamy milk base. A shortcut crockpot chowder that uses boxed potatoes for built-in thickening and cheesy flavor.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.