124 vegetarian rice recipes

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Lentils and eggplant with brown rice is a one-pot rice cooker dinner with tender lentils, meaty mushrooms, carrots, and eggplant simmered in tomato sauce with basil and oregano. Hearty vegetarian comfort with zero fuss.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Budget-friendly layered casserole of toasted rice, shredded cabbage, mushrooms, and spaghetti sauce baked for an hour. A simple vegetarian one-dish dinner.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

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

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.