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Lentil Curry Soup
Lunch

Lentil Curry Soup

3.7

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
  2. 2 Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

By Emily

Cold Rice Salad
Lunch

Cold Rice Salad

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  4. 4 Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

By Colleen

Mexican Turkey Soup
Lunch

Mexican Turkey Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Unstuffed Pepper Soup
Lunch American

Unstuffed Pepper Soup

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
  4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Cream Cheese and Crab Sushi Rolls
Lunch Japanese

Cream Cheese and Crab Sushi Rolls

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  3. 3 Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
  4. 4 Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

By Samantha

Scottish Cock-a-Leekie Soup
Lunch European

Scottish Cock-a-Leekie Soup

4.8

Prep
30 min
Cook
220 min
Total
250 min

Instructions

  1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
  6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Jag (Portuguese Rice and Beans)
Lunch European

Jag (Portuguese Rice and Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
  2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
  3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Santa Fe Rice Salad
Lunch American

Santa Fe Rice Salad

4.4

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
  2. 2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
  3. 3 In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

By Terri

Chicken, Rice, and Vegetable Soup
Lunch American

Chicken, Rice, and Vegetable Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
  2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Hawaiian-Style Sausage and Rice
Lunch American

Hawaiian-Style Sausage and Rice

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. 2 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
  3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
  4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
  5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Peruvian Chicken Soup (Aguadito de Pollo)
Lunch Latin American

Peruvian Chicken Soup (Aguadito de Pollo)

4.5

Prep
40 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Louisville Rice Salad
Lunch American

Louisville Rice Salad

4.5

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
  2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
  3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
  4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Italian Rice Pie
Dessert Italian

Italian Rice Pie

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish; set aside.
  2. 2 Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta cheese and vanilla until smooth and creamy; stir in heavy cream.
  3. 3 Fold in cooked rice and crushed pineapple; pour into prepared dish.
  4. 4 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.

By Star Pooley

Italian Rice Balls
Dinner Italian

Italian Rice Balls

4.2

Prep
45 min
Cook
15 min
Total
120 min

Instructions

  1. 1 Whisk together eggs, cheese, parsley, 1 teaspoon salt, and pepper in a medium bowl until combined. Cover the bowl and place in the refrigerator while you prepare rice.
  2. 2 Pour water and remaining 1 teaspoon salt into a large saucepan; bring to a boil. Stir in rice and reduce heat to low. Cook rice, stirring frequently, until water is almost completely absorbed. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool at room temperature for 1 hour.
  3. 3 Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1-inch balls, then coat each one with bread crumbs.
  4. 4 Heat 1 inch oil in a deep saucepan to 350 degrees F (175 degrees C).
  5. 5 Working in batches, fry rice balls in hot oil, turning as needed to ensure even browning. Drain on paper towels and serve warm.

By VINCE JONES

Italian-Style Winter Soup
Soup Italian

Italian-Style Winter Soup

4.6

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, or until tender. Add sausage, browning well on all sides, about 5 minutes.
  3. 3 Add chicken stock, oregano, basil, and parsley. Bring to a boil, reduce heat to low and simmer 1 hour.
  4. 4 Add rice and simmer 30 minutes longer.
  5. 5 Add cream, stirring well. Remove from heat and let soup rest briefly before serving.

By Darrin Hands

Rice Balls a la Tim
Dinner Italian

Rice Balls a la Tim

4.4

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
  3. 3 Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

By QUEENBEE28

Stracciatella II
Dinner Italian

Stracciatella II

4.4

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
  2. 2 Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
  3. 3 Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
  4. 4 In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

By Doreen

Chicken Florentine Soup
Dinner Italian

Chicken Florentine Soup

4.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
  2. 2 Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil, then stir in chicken and rice. Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes.

By Otterpond

Sicilian Easter Pie
Dessert Italian

Sicilian Easter Pie

4.2

Prep
30 min
Cook
80 min
Total
470 min

Instructions

  1. 1 Bring 2 cups water to a boil in a saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Set aside off heat.
  2. 2 Meanwhile, place raisins in a small saucepan; cover with boiling water. Cook over low heat until raisins plump, about 10 minutes. Drain. Set aside.
  3. 3 Combine flour and ⅓ cup superfine sugar in the bowl of a food processor; add butter and pulse until mixture looks like cornmeal. Pulse in 1 egg yolk; pulse in ice water, 1 tablespoon at a time, until dough holds together when squeezed. Wrap dough in plastic wrap; refrigerate at least 2 hours.
  4. 4 Combine cooked rice, milk, orange zest, and 1 tablespoon white sugar in a medium saucepan over low heat, stirring frequently, until filling is thick and creamy. Remove from heat.
  5. 5 Whisk remaining 3 egg yolks and ⅓ cup white sugar together in a large bowl; gradually add hot rice mixture, 1 cup at a time, whisking constantly. Stir in raisins, ricotta cheese, orange flower water, vanilla, and cinnamon. Cool filling to room temperature.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Roll ¾ dough into an 11-inch circle; place into the bottom and up the sides of a 9-inch springform pan. Cover dough lightly with plastic wrap and refrigerate. Roll out remaining ¼ dough into a 10-inch circle. Cut into lattice strips. Set aside.
  8. 8 Beat 4 egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold ⅓ whites into rice filling to lighten, then quickly fold in remaining ⅔ whites until no streaks remain.
  9. 9 Pour filling into dough-lined pan. Start with the longest lattice dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Seal lattice strips to bottom of pastry edges.
  10. 10 Bake in the preheated oven until pastry is golden brown, about 1 hour. Cool about 4 hours. Refrigerate until ready to serve.

By LINDASLUSCIOUSPIES

Sweet Italian Rice Pie
Dessert Italian

Sweet Italian Rice Pie

4.6

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 Stir flour and baking powder together in a bowl; set aside. Beat 1/2 cup sugar and butter together in a separate large bowl until light and fluffy. Beat in 3 eggs, one at a time, until combined; stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10-inch pie plates. Line the pie plates with crust, and refrigerate until needed.
  2. 2 Bring water to a boil in a saucepan; stir in rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in milk and continue cooking, stirring frequently, until mixture thickens. Set aside to cool.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Meanwhile, beat ricotta cheese, 1 ½ cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in cooled rice mixture until evenly blended; pour into pie shells.
  5. 5 Bake pies in the preheated oven until filling is set and tops are golden brown, about 90 minutes. Cool on racks.

By Michele O'Sullivan

Easter Rice Pie
Dessert Italian

Easter Rice Pie

4.9

Prep
15 min
Cook
130 min
Total
205 min

Instructions

  1. 1 Grease two 9-inch pie plates and set aside.
  2. 2 Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.
  3. 3 Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.
  4. 4 Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.
  5. 5 Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C).
  7. 7 Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.
  8. 8 Divide filling between frozen pie crusts.
  9. 9 Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.

By TINATED

Easy Curry Rice
Side Dish Indian

Easy Curry Rice

3.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

By nickval2010

Rice Pudding With Dates
Dessert

Rice Pudding With Dates

3.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

By BMaryGreen

Rice Surprise
Dessert

Rice Surprise

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. 2 Rinse, drain, and chill the cooked rice.
  3. 3 In a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. Then, fold the whipped cream and drained pineapple into the chilled, cooked rice. Spoon the mixture into dessert dishes and serve.

By Brenda Moore

Chicken Bouillon Rice
Dinner

Chicken Bouillon Rice

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Maria's Rice
Dinner

Maria's Rice

4.4

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
  3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson