57 rich tea recipes

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian 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.

A simple yet scrumptious side dish that can accompany any meal you make this summer!

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.