Rice recipe collection

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

Mim's cabbage rolls stuffed with ground beef, rice, eggs, and nutmeg, baked in a sweet-and-sour tomato sauce with brown sugar and lemon juice. A freezer-friendly family recipe with Eastern European roots.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Cajun turnovers stuffed with the holy trinity of onion, bell pepper, and celery plus long grain rice, mushrooms, and hot sauce, wrapped in flaky crescent dough. A Festival favorite.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Calas: traditional New Orleans rice fritters made from yeast-risen mashed rice dough with nutmeg, deep-fried golden and dusted with powdered sugar. A Creole street food with African roots dating to the 1700s.

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

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Caribbean ginger turkey breast marinated in soy sauce, brown sugar, sherry, apricot jam, and ginger, then broiled or grilled and served over rice with fresh fruit.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Caribbean rice and black bean casserole: stewed tomatoes, oregano, turmeric, and garlic simmered with instant brown rice and black beans. One-pot vegetarian dinner in 30 minutes.