790 rico recipes

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.

Whole grain salad with brown rice, wheat berries, red and green bell peppers, and purple onion in a creamy mayo-yogurt dressing. A fiber-rich, colorful cold side dish.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Fish in a fish: a fish-shaped pastry wrapped around flaked salmon and parsley-rice filling, served with creamy shrimp-dill sauce. An impressive Russian-inspired kulebiaka style showpiece for special occasions.

Shrimp pulao cooks basmati rice in ginger-infused shrimp stock with coconut, cardamom, cumin, and red chili. A simple South Indian one-pot seafood rice ready in 30 minutes.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Albondigas-style Mexican meatball soup with rice-studded beef meatballs, fresh mint, cumin, and a tomato broth packed with carrots and zucchini. Topped with salsa and a swirl of sour cream.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Quick wok-tossed beef with bright lemon, crisp snow peas, and mushrooms in a silky ginger sauce. This 30-minute stir-fry beats takeout with fresh citrus zing over rice.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.