1,508 rice wine recipes

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.

Deep-fried sesame almond chicken wings marinated in soy sauce, rice wine, and ginger, coated in a rice flour, cornstarch, and ground almond crust. Crispy Asian-style wings.

Pepper steak strips simmer round steak with green pepper, mushrooms, tomatoes, and red wine for a saucy microwave dinner spooned over fluffy rice. A retro weeknight classic built for a busy night.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Sauteed Chicken Livers with Mushrooms and Tomatoes recipe

A savory and succulent soup made with beef broth and a bit of red wine.

A tasty soup that's easy to make and is perfect for a light lunch.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Blueberry risotto with fresh boletus (porcini) mushrooms, white wine, thyme, and butter-finished arborio rice. A Swiss-inspired risotto where wild berries meet earthy wild mushrooms.

Maple & Dried Cranberry Chicken with Butternut Squash recipe

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.