1,478 rice wine recipes

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.

Open-faced healthy tuna melt on pita with black olives, tomato, red onion, and crumbled feta broiled until bubbly. A Mediterranean twist on the classic tuna melt, ready in 10 minutes.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Tender red potatoes get dressed in a tangy yogurt-mayo blend spiked with fresh dill, red wine vinegar, and sharp red onion for a lighter potato salad that's creamy without being heavy.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.

Scrambled eggs with tortilla pieces, shredded meat, chili powder, and cumin, plated with fanned avocado and fresh tomato. A hearty Mexican breakfast or brunch that satisfies.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Polenta and vegetable bake layers prepared polenta slices with sauteed eggplant, zucchini, and spinach in marinara, topped with melty mozzarella. A naturally gluten-free, lighter take on eggplant parm.

If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.

Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.