Rice Recipes

Rice is such a simple pleasure. Whether you have a go-to <a href="/recipes/rice/mexican/">Mexican rice recipe</a> for taco night, heap <a href="/recipes/rice/brown/">brown rice</a> in your stir-fry, or enjoy spicy <a href="/recipes/rice/red-beans/">red beans and rice</a>, 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. <a href="/search/?searchTerm=basmati">Basamati rice</a>, 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 <a href="/recipes/rice/pilaf/">pilaf</a> is nice, but what about <a href="/recipes/rice/wild/">wild rice</a> studded with toasted almonds? Or a rich, creamy mushroom <a href="/search/?searchTerm=risotto">risotto</a> 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.

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Apple and Butternut Squash Risotto

From Ladies' Home Journal

Apple and Butternut Squash Risotto

Chicken and Wild Rice Casserole

From Midwest Living

This hotdish combines a handful of pantry ingredients. Its a great way to use up leftover chicken or turkey. Or, if you prefer, just shred a supermarket-deli rotisserie chicken.

Chicken and Wild Rice Casserole

Wild Rice and Chicken Soup

From Midwest Living

This light soup makes a great starter course or full meal when paired with a salad. If you dont have leftover chicken around, swap in a rotisserie chicken or leftover turkey.

Wild Rice and Chicken Soup

Slow Cooker Indian Chicken Stew

From Better Homes and Gardens

Slow Cooker Indian Chicken Stew

Mediterranean Chicken and Polenta

From Better Homes and Gardens

Mediterranean Chicken and Polenta

Tex-Mex Chicken and Rice Casserole

From Better Homes and Gardens

Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.

Tex-Mex Chicken and Rice Casserole

Tex-Mex Chicken and Rice Casserole

From Midwest Living

Tex-Mex Chicken and Rice Casserole

Chicken Alfredo and Rice Casserole

From Better Homes and Gardens

Looking for a yummy casserole recipe? This old-fashioned chicken and rice main dish is truly comfort food at its best.

Chicken Alfredo and Rice Casserole

Wild Rice with Pecans and Cherries

From Better Homes and Gardens

Wild Rice with Pecans and Cherries

Basque Vegetable Rice

From EatingWell

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Basque Vegetable Rice

One-Dish Chicken & Rice

From EatingWell

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

One-Dish Chicken & Rice

Winter Squash Risotto

From EatingWell

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

Winter Squash Risotto

Summer Paella

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.

Summer Paella

Kusa Mihshi

From EatingWell

If you have a large Middle Eastern population in your area, you might actually find squash called kusa (or cusa) or tatuma in your market. Saute the leftover zucchini with some chopped onion and tomato for a delicious omelet filling.

Kusa Mihshi

Zucchini Rice Casserole

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.

Zucchini Rice Casserole

Quail with Ginger-Cranberry Pilaf

From EatingWell

Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn't be easier to roast. And the flavor payoff is big - rich, succulent meat that is a dark-meat lover's delight.

Quail with Ginger-Cranberry Pilaf

Red-Wine Risotto

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.

Red-Wine Risotto

Butternut Squash Pilaf

From EatingWell

Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.

Butternut Squash Pilaf

Turkey Albondigas Soup

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.

Turkey Albondigas Soup

Cuban-Style Pork & Rice

From EatingWell

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Cuban-Style Pork & Rice

Sweet & Sour Chicken with Brown Rice

From EatingWell

In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate.

Sweet & Sour Chicken with Brown Rice

Sweet & Sour Cabbage Rolls

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.

Sweet & Sour Cabbage Rolls

Cumin-Scented Wheat Berry-Lentil Soup

From EatingWell

Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully -- you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at eatingwell.com.

Cumin-Scented Wheat Berry-Lentil Soup

Pear Risotto with Prosciutto & Fried Sage Leaves

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.

Pear Risotto with Prosciutto & Fried Sage Leaves

Brown Rice & Goat Cheese Cakes

From EatingWell

Medium-grain brown rice has a toothsome texture and nutty flavor that complement creamy, earthy goat cheese in these elegant cakes. Serve over salad greens as a main course.

Brown Rice & Goat Cheese Cakes

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