Rice recipe collection

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Quick curried coconut rice using instant rice, sliced mushrooms, and Thai yellow curry powder. Includes a clever low-fat imitation coconut milk recipe.

Lulas rechadas (Portuguese stuffed squid) filled with ham, hard-boiled eggs, rice, and parsley, then baked under tomatoes. A classic Iberian seafood dish with hearty, savory stuffing.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Mandarin shrimp stir-fry made entirely in the microwave with broccoli, bell peppers, and a glossy orange marmalade glaze spiked with ginger and soy sauce. Ready in 30 minutes over rice.

Maple & Dried Cranberry Chicken with Butternut Squash recipe

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.