Popular Rice Recipes

Rice is such a simple pleasure. Whether you have a go-to Mexican rice recipe for taco night, heap brown rice in your stir-fry, or enjoy spicy red beans and rice, there are endless options. Maybe you grew up eating instant rice from a box (shudder) but these days, there are more types of this versatile grain available, and lots of great ways to use it. What you see on supermarket shelves is just a fraction of what's out there - at farmers markets and specialty stores you can find unique heirloom varieties in striking colors with fancy pedigrees. But for most meals, you can find what you need at the market. Basamati rice, traditionally eaten with Indian food, has a long thin grain and an intensely nutty aroma. Jasmine rice, often served with Thai dishes, is very fragrant, with a flavor that's almost floral. So get creative: A pilaf is nice, but what about wild rice studded with toasted almonds? Or a rich, creamy mushroom risotto made with short-grain Arborio rice? Long-grain varieties cook up light and fluffy, perfect for serving alongside a dinnertime stir-fry. And for dessert? Rice pudding, of course.

Squash, Corn, and Barley Succotash

Whether as a side for a holiday meal or a simple main dish, this recipe is filled with flavor—and filling fiber. Try vegetable broth instead of chicken to make it vegetarian.

From Diabetic Living

Squash, Corn, and Barley Succotash

Lentil & Bulgur Pilaf with Green & Yellow Squash

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

From EatingWell

Lentil & Bulgur Pilaf with Green & Yellow Squash

Roasted Red Peppers Stuffed with Kale & Rice

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)

From EatingWell

Roasted Red Peppers Stuffed with Kale & Rice

Mushroom Risotto

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

From EatingWell

Mushroom Risotto

Green Tea Rice

Japanese short-grain rice is sweet, pearly and sticky enough to pick up with your chopsticks. (Look for the excellent Nishiki brand of rice, available in most Japanese markets.) Do not skip the rinsing and soaking process: the initial rinsing rids the rice of the powdered bran and polishing compound, while the soaking plumps the grains with water to render them tender and slightly tacky.

From EatingWell

Green Tea Rice

Barley & Wild Rice Pilaf with Pomegranate Seeds

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

From EatingWell

Barley & Wild Rice Pilaf with Pomegranate Seeds

Vegetable & Sausage Skillet Supper

This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

From EatingWell

Vegetable & Sausage Skillet Supper

Rice Pilaf with Lime & Cashews

In southern India, this fragrant dish is served during the harvest season. We've made it the traditional way using white rice (though brown rice is nutritionally superior, it is rarely used in India because the oils in the bran cause it to deteriorate faster, reducing its shelf life). If you are committed to eating only whole grains, you can use brown basmati rice (see Variation).

From EatingWell

Rice Pilaf with Lime & Cashews

Baked Risotto Primavera

This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.

From EatingWell

Baked Risotto Primavera

Spiced Corn & Rice Pilaf

This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.

From EatingWell

Spiced Corn & Rice Pilaf

Asian Halibut & Brown Rice Packets

Rice on the grill? Absolutely, and by the time it's cooked it's scented with the exotic flavors of plums and Asian sauce. If halibut isn't available, striped bass, sole or even thick cod fillets will work just fine.

From EatingWell

Asian Halibut & Brown Rice Packets

Wild Rice with Shiitakes

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.

From EatingWell

Wild Rice with Shiitakes

Express Shrimp & Sausage Jambalaya

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

From EatingWell

Express Shrimp & Sausage Jambalaya

Rice & Corn Cakes with Spicy Black Beans

These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.

From EatingWell

Rice & Corn Cakes with Spicy Black Beans

Risotto with Edamame, Arugula & Porcini

Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.

From EatingWell

Risotto with Edamame, Arugula & Porcini

Louisiana Red Beans & Rice

This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.

From EatingWell

Louisiana Red Beans & Rice

Middle Eastern Chickpea & Rice Stew

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt.

From EatingWell

Middle Eastern Chickpea & Rice Stew

Baked Curried Brown Rice & Lentil Pilaf

Pop this fast and fragrant vegetarian dish into the oven and forget it till the timer rings. Serve as a main course on a bed of wilted spinach to add color and maximize iron absorption or serve as a side with Turkish Chicken Thighs.

From EatingWell

Baked Curried Brown Rice & Lentil Pilaf

Southwestern Rice & Pinto Bean Salad

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisee.

From EatingWell

Southwestern Rice & Pinto Bean Salad

Japanese Chicken-Scallion Rice Bowl

Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.

From EatingWell

Japanese Chicken-Scallion Rice Bowl

Greek Lemon Rice Soup

Smooth silken tofu replaces the eggs in our version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste.

From EatingWell

Greek Lemon Rice Soup

Creamy Tomato Bisque with Mozzarella Crostini

We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-inspired tomato soup. Topped with a melted-cheese crostini, it's almost like getting your grilled cheese and tomato soup all in one.

From EatingWell

Creamy Tomato Bisque with Mozzarella Crostini

Stuffed Tomatoes with Golden Crumb Topping

Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.

From EatingWell

Stuffed Tomatoes with Golden Crumb Topping

Wild Rice with Dried Apricots & Pistachios

Colorful apricots, scallions and pistachios make this vibrant dish worthy of any holiday table. Since wild rice (really a grass) does not absorb liquid to the extent that true rice and other grains do, cook it in boiling water and saute the vegetables separately so they stay tender-crisp.

From EatingWell

Wild Rice with Dried Apricots & Pistachios

Smoky Stuffed Peppers

Turkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We've speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.

From EatingWell

Smoky Stuffed Peppers

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