Rice recipe collection

Ozark venison stroganoff marinates deer cubes, browns them in shortening, then simmers with mushrooms in cream of tomato soup before finishing with sour cream. Hunter's-style game stew over rice or potatoes.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

A delicious casserole made with parsley leaves and cheddar cheese that's extremely easy to make and enjoy.

Pasta with broccoli, carrots, and snow peas tossed in a spicy peanut sauce made with soy sauce, rice vinegar, and lime. A quick Asian-inspired noodle bowl ready in 30 minutes.

Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.

Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Pan-seared pork chops with a quick peanut ginger sauce made from chicken broth, peanut butter, and lemon juice. Served over noodles and topped with chopped peanuts.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.