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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.
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This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
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Short-grain brown rice stands in for the usual arborio in this hearty vegetarian risotto, which is worth the wait! Feel free to adapt the recipe according to whatever seasonal produce is available to you.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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Dried black-eyed peas are soaked overnight, then cooked with diced ham, seasonings, and rice for a delicious meal.
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Orzo rice pilaf marries pasta and wild rice for a wild ride of a side dish dotted with green peas and mouthwatering onions sauteed in butter.
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Get Egg-and-Kimchi Rice Bowls Recipe from Food Network
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Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce.
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This colorful Mediterranean rice salad is a great summertime dish with zucchini and peppers that you can customize with any vegetables.