Vegetable recipe collection

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Parmesan rice made in minutes: hot cooked rice tossed with butter and grated Parmigiano-Reggiano. The ultimate base for weeknight dinners, ready to customize with whatever's on hand.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Rice tomato casserole layered with cheddar cheese and chopped olives, baked golden and bubbly. A one-pot rice dish simmered in tomato sauce with onion, garlic, and green pepper.

Rice cereal trail mix with crispy rice chocolate bars, banana chips, roasted peanuts, chocolate candies, and raisins. A no-cook, kid-friendly snack mix that stores well in an airtight container.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Italian rice with fresh artichokes sauteed in olive oil until tender and caramelized. Just six ingredients for a simple, rustic side dish with short-grain rice.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Thai-style lemongrass rice with turmeric and green onions. Fragrant, golden, and perfect as a side for curries, stir-fries, or grilled meats. Ready in an hour.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.