613 vegetarian rice recipes

A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

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.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Vegetarian saffron paella with arborio rice, tempeh, green olives, capers, peas, and pimentos baked low and slow in the oven. A vegan-friendly Spanish-inspired feast.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

A light vegetarian chilled soup with fresh lemon juice and zest, brown rice, vegetable stock, and dry apple cider. Bright, tangy, and refreshing, garnished with chives and lemon slices.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.