5,035 rising recipes

Cheesy mushroom quiche built on a savory brown rice base instead of pastry. Eggs, milk, sliced mushrooms, and grated cheese bake into a hearty vegetarian main dish that works for breakfast, brunch, or weeknight dinner.

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Four-ingredient Tex-Mex skillet with smoked beef sausage, rice, red beans, and hickory barbecue sauce. Dinner on the table in 10 minutes flat.

Layered rice and sour cream casserole with green chiles, Monterey Jack strips, and melted cheddar on top. A creamy, cheesy vegetarian Mexican-inspired side dish.

Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Cold rice salad with tuna, hard-boiled eggs, tomato wedges, and celery tossed in a homemade French dressing. A portable, jar-friendly picnic salad that travels well.

Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.