1,556 ripe recipes

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

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.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.

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.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

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

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

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

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.