Rice recipe collection

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

No-bake grandma cookies with chocolate chips, butterscotch chips, peanut butter, and crisp rice cereal. Four ingredients, no oven needed. Crunchy, sweet, and ready after a quick chill.

Granny's chicken and sausage gumbo, built on a deep brown roux and loaded with okra, smoky sausage, and tender chicken. Thickened twice with okra and file, simmered low, and ladled over hot rice.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Greek-style baked shrimp with feta (shrimp saganaki style): jumbo shrimp baked under crumbled feta and breadcrumbs, drenched in a garlic-rosemary-oregano scampi butter. Served over pasta or rice.

Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.

Greek avgolemono-style lemon chicken soup thickened with egg yolks and a butter-flour roux. Silky, tangy, and loaded with rice and tender chicken.

Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.

Green chile rice casserole layered with sour cream rice, canned green chiles, and Monterey Jack cheese. A creamy, mildly spiced Southwestern side dish that bakes in about 30 minutes.