9,034 riced recipes

Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Classic Italian-American beef lasagna layered with a slow-simmered meat and mushroom tomato sauce, fresh ricotta, mozzarella slices and grated parmesan. The sauce takes 2 hours to cook down for full depth of flavour.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Brie quesadillas with jalapeño-plum salsa bring creamy, buttery cheese together with sweet-tart stone fruit and a kick of chili. A 30-minute appetizer that punches way above its weight class.

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.