Rice Recipes

From EatingWell

The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

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From EatingWell

Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.

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From EatingWell

Yes, this 3-pound, seeded, very attractive loaf seems to call for everything but the kitchen sink, but it's worth it! Not only is it high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. The boule is baked in a 4- to 6-quart Dutch oven or similar ovenproof casserole dish. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust. Keep in mind that in a very wide-bottomed pot the loaf will spread out and be fairly flat; in a taller, narrower one it will be thicker and have more height (and may take slightly longer to bake through). Recipe by Nancy Baggett for EatingWell.

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From EatingWell

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.

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From EatingWell

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.

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From EatingWell

Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place.

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From EatingWell

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.

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From Better Homes and Gardens

Not a bread cube in sight! Instead, our stuffing recipe uses a mixture of rich, nutty wild rice and hearty brown rice.

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From EatingWell

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

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From EatingWell

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).

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From EatingWell

Mulligatawny, which literally means "pepper water," is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

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From Diabetic Living

This vegetarian soup is made in the slow cooker. It's a great side dish for a sandwich at dinner or on its own as a light lunch.

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From Better Homes and Gardens

Because wild rice takes a while to cook, make it and refrigerate it beforehand. Pull it out of the fridge to continue with this hearty bread recipe.

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From EatingWell

Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any roast meat or poultry. Pungent, crispy fried sage leaves give a special finishing touch to this dish.

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From EatingWell

Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

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From Better Homes and Gardens

These savory make-ahead pancakes can be frozen. When thawed, they form a mini edible plate for smoked trout appetizers.

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From Diabetic Living

Cranberries, apricots, and rice create a moist, flavorful stuffing for the pork tenderloins. A cream-based mustard and cranberry sauce makes this dish exceptionally delicious.

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From Better Homes and Gardens

Dazzle guests with the vibrant colors of this main-dish salad. Quick-cooking pork tenderloin sliced into appealing medallions served with the fruity salad make a statement on the serving platter.

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From EatingWell

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.

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From EatingWell

Albondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

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From Family Circle

There's no need to hit your favorite takeout for a sweet-and-sour dish when you can make this 30-minute recipe at home.

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From EatingWell

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.

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From EatingWell

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

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From The Food Channel

Guests won't be able to resist this crunchy and gooey hors d'ouevre and will be delighted to find melted cheese at the center of this treat.

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