1,590 riced recipes

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.

Browned pork chops baked over orange juice rice with a creamy cheddar soup topping. A retro one-dish dinner that's easy to assemble and feeds six with minimal cleanup.

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

Lightly floured fish cubes sautéed with mushrooms, garlic, cherry tomatoes, and curry powder, deglazed with white wine and served over rice. A quick dinner for two in 30 minutes.

Low-fat shrimp and rice stir-fry with carrots, mushrooms, onions, garlic, and soy sauce. A lean, filling weeknight dinner that comes together in under 25 minutes.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

This quick and savory side dish is made with wild rice, mushrooms and pearl barley.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.