410 fried rice recipes

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.

Greek-style stuffed tomatoes filled with herbed rice, pine nuts, currants, sunflower seeds, and fresh mint, baked until the skins just begin to split. A light, vegetarian Mediterranean side for four.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Slow cooker black bean and potato soup with diced ham, jalapenos, cumin, oregano, thyme, and cloves in a beef broth base. Dump everything in the crockpot and let it cook all day.

Texas-style chunky chili made with diced beef chuck, no beans, simmered low for 2 hours with chili powder, cumin, jalapeno, and tomatoes. Bold, beefy, and authentic.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.