156 vegetarian rice recipes

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.

A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Sweet Southern honey rice tossed with roasted peanuts, melted butter, cinnamon, and ginger. A warm, fragrant side dish that turns plain cooked rice into something special in minutes.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

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.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Piquant lemon rice is a South Indian vegetarian side: fluffy basmati folded with turmeric, fresh lemon juice, toasted cashews, black mustard seeds, and coconut. Bright, tangy, and nutty in every bite.

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.