Recipes with rice
1,288 recipes
The Peace Maker
The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.
Festive Rice
Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.
Rice & Lentils
One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.
Western Beans & Rice
Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.
Lentil & Rice One-Pot Supper
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Shrimp with Lemon Rice
Shrimp with golden lemon rice flavored with turmeric, mustard seeds, white wine, and pimentos. The shrimp sautes first, then the rice bakes in the buttery shrimp drippings for deep, layered flavor.
Griddle Cakes 1
Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.
Strawberry Rice-Cream
Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.
Tofu with Rice.
Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.
Egg & Vegetable Rice Bake.
Egg and vegetable rice bake folds beaten eggs through cooked rice, mushrooms, and onion, then bakes it into a fluffy, frittata-like casserole. A fast, frugal vegetarian way to use up leftover rice.
Rice Soup
Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.
Tomato-Stuffed Peppers
Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.
Rice with Spinach, Herbs & Cheese
Baked rice with fresh spinach, provolone cheese, herbs, and eggs. A hearty Italian-style vegetarian casserole with thyme, parsley, and red pepper flakes.
Red Rice
Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.
Spanish Rice (Narad)
Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.
Basic Rice
Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.
The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.
Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.
One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.
Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Shrimp with golden lemon rice flavored with turmeric, mustard seeds, white wine, and pimentos. The shrimp sautes first, then the rice bakes in the buttery shrimp drippings for deep, layered flavor.
Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.
Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.
Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.
Egg and vegetable rice bake folds beaten eggs through cooked rice, mushrooms, and onion, then bakes it into a fluffy, frittata-like casserole. A fast, frugal vegetarian way to use up leftover rice.
Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.
Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.
Baked rice with fresh spinach, provolone cheese, herbs, and eggs. A hearty Italian-style vegetarian casserole with thyme, parsley, and red pepper flakes.
Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.
Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.
Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.
