Rice recipe collection

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Hearty ground beef and tomato soup with rice, celery, and a touch of chili powder. A quick one-pot soup that simmers in just 20 minutes with simple pantry staples.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

These scrumptious cabbage rolls are made with carrots and cider vinegar. They are also very easy to prepare!

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Polynesian tuna in a sweet pineapple sauce with pineapple chunks, served over fluffy rice and topped with flaked coconut and slivered almonds. A retro tropical weeknight dinner.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Porcupine meatballs with uncooked rice mixed into ground beef, baked in cream of tomato soup until the rice pokes through like quills. A retro family favorite.

Pork and shrimp pad Thai tossed in a tangy fish sauce and rice vinegar glaze, then finished with crunchy toasted peanuts, mung bean sprouts, scallions and a wedge of fresh lime.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.