613 vegetarian rice recipes

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

A hearty vegetarian holiday roast made with lentils, brown rice, millet, walnuts, and sage, served with homemade mushroom gravy. The plant-based centerpiece your table needs.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Quick vegetarian pinto beans in tomato sauce served over brown rice with onions, celery, and a kick of hot sauce. A low-fat, budget-friendly weeknight dinner ready in 25 minutes.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

Spicy Thai cold pasta salad with red and green bell peppers, scallions, and toasted black sesame seeds in a hot sesame oil, brown rice vinegar, and mirin dressing. A fast vegetarian potluck salad served chilled.