3,425 rise recipes

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Grilled stuffed pork tenderloin rolls olive tapenade through the center, sears and grills the loin, then plates with a yellow bell pepper-saffron-honey sauce. Mediterranean main dish.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Cilantro black bean and rice salad with garlic-lime dressing. A vegan, high-fiber make-ahead bowl that turns leftover rice into a punchy lunch. Five minutes once your rice is cooked.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Sichuan-style crispy beef in chili sauce, double-fried until shatteringly crisp and tossed with garlic, dried red chilies, and a sweet-savory glaze. The takeout favorite made better at home.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Chicken with thin noodles in a Asian inspired peanut sauce.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.