Rice recipe collection

Blueberry risotto with fresh boletus (porcini) mushrooms, white wine, thyme, and butter-finished arborio rice. A Swiss-inspired risotto where wild berries meet earthy wild mushrooms.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Braised lamb in a spiced yogurt sauce with saffron, rosewater, fried raisins, and slivered almonds. A Mughlai-inspired dish with cardamom, coriander, and garam masala.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Breakfast rice made with brown rice cooked in apple juice, water, raisins, and cinnamon. Five ingredients, no added sugar, and it works on the stovetop or overnight in a slow cooker.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Broccoli quiche with an optional leftover rice crust held together with egg and soy sauce. A smart use-it-up recipe with a creamy nutmeg custard and melted cheese.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Classic broccoli rice casserole with sharp cheddar, cream of chicken soup, and sauteed onions. Mix, bake, and serve this crowd-pleasing side in under an hour.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.