1,949 tea recipes

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

A chilled rice salad tossed with shrimp, cucumber, radishes, and peas in a zingy ginger-sesame-horseradish dressing. Served on fresh spinach leaves, this no-cook sushi-inspired bowl comes together in 10 minutes flat.

Turn leftover chicken and rice into golden, buttery fried rice in just 15 minutes. Scrambled eggs, sweet peas, and soy sauce transform weeknight scraps into a satisfying one-pan dinner.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.

Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Shrimp Newburg in a creamy white wine and sherry sauce with turmeric, green peas, and heavy cream. An elegant holiday entree served over rice or noodles.