5,036 rising recipes

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.

Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.

Why Be Normal Burger mixes ground turkey with wild rice, whole cranberry sauce, and cooking wine for a Thanksgiving-inspired grilled burger. Anything but ordinary.

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A hearty, frugal vegan main.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.

Thai-inspired sweet sticky rice with fresh mango and a vegan tofu cream sauce flavored with honey, vanilla, and cinnamon. A dairy-free twist on a classic dessert.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.

Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.