751 water ice recipes

Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.

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.

Microwave tuna casserole with rice, cream of cheddar soup, and a buttery corn flake crumb topping. Pantry-friendly comfort food ready in under 40 minutes.

One-pot vegetable rice loaded with broccoli, mushrooms, tomatoes and Parmesan. Ready in 40 minutes, this savory side dish works hot or cold for easy meal prep.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

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

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Vegetable and herb curry tosses curried brown rice with sauteed onion, celery, and pepper plus sweet apple and raisins. A quick, mild vegan curried rice that comes together in about 30 minutes.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.