2,196 rising recipes

Wild rice amandine en casserole with slivered almonds, chives, shallots, and green pepper, baked slow in chicken broth until the grains burst. Elegant holiday side that finishes hands-off in the oven.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Glazed Cornish hens roasted with an apple jelly and cinnamon glaze, served with wild rice tossed with red grapes, celery, and cashews. An elegant dinner that's easier than it looks.

No-bake peanut butter Rice Krispie balls dipped in chocolate. Crunchy, sweet, and loaded with chunky peanut butter, then coated in a glossy chocolate shell.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

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 nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.