Rice recipe collection

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

A succulent dish that has a spicy taste everyone in your family will love!

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Creamy rice casserole with tangy green chilies, melted cheddar, and a hint of bay leaf. Perfect for weeknight dinners when you need comfort food fast.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Whole red snapper stuffed with shrimp, rice, ginger, and scallions, then draped in bacon and baked until flaky. Finished with a white wine pan sauce for a showpiece Caribbean dinner.

Ground caribou meatloaf seasoned with Chinese five spice, soy sauce, and chopped radish greens. Cooked rice binds it all together for a wild game twist on comfort food.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.