764 rico recipes

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

A simple salad with big health credentials: avocados are an excellent source of good fats, and more recently have been shown to also inhibit inflammation when eaten in combination with foods that typically trigger it. They are also a rich source of potassium (which balances sodium to keep blood pressure levels stable) and vitamin E, an important antioxidant.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

This vegetable miso stew will for sure warm you up on a cold winter day. It's quick-easy to prepare, loaded with goodness, and it tastes delicious.

This tasty chicken cabbage salad is very easy to make, and packed with flavour. Enjoy!

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Wheat-free shortbread cookies made with rice flour, barley flour, and rice syrup. Just 4 ingredients for a crisp, buttery-style cookie that's dairy-free and vegan-friendly too.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.