602 rise recipes

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Vegetarian rice nut loaf packed with brown rice, sharp cheddar, walnuts, sunflower seeds, and sesame seeds. Sliceable and served with spaghetti sauce.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

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.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

Gluten-free monkey bread made in a bread machine, then shaped into cinnamon sugar balls. Rice flour and xanthan gum create a tender pull-apart loaf studded with nuts and raisins.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.