Rice recipe collection

Golden lemon chicken with crisp egg-and-flour coating, simmered in herbed soup mix sauce with fresh lemon slices over rice. A quick skillet dinner ready in 25 minutes.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Sirloin tips braised in a garlic-heavy ketchup and Worcestershire sauce until fork-tender. A simple, saucy beef dinner served over rice with bold savory flavor.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Pork shoulder chili with pinto beans, green olives, and olive juice for a briny twist. Slow-simmered with chili powder, paprika, celery seed, and Tabasco.

Mediterranean grape leaves soup with cauliflower, eggplant, rice, and a tart lemony bite from brined vine leaves. Unstuffed dolmades reimagined as a vegetable-packed soup with coriander and white wine.

Greek-style turkey stuffing with three meats, chestnuts, pine nuts, and white raisins simmered in red wine and tomato paste. A meat-forward holiday stuffing with rice instead of bread cubes.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.