333 water ice recipes

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Enjoy a taste of the Old West with these succulent pork chops atop a zesty rice blend, infused with chili powder, green bell peppers, and tomato sauce. This make-ahead recipe allows you to prep components in advance for a convenient, hearty meal when you’re ready to pop it into the oven.

Basmati rice studded with five dried fruits, sliced mushrooms, slivered almonds, and cinnamon. A fragrant side dish that pairs beautifully with veal or poultry.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

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.

Tomato dolmas is a really nice recipe, healthy, nutritious and lookes great!

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!