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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

Greek Avgolemono Chicken Soup
Dinner Greek

Greek Avgolemono Chicken Soup

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
  2. 2 Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
  3. 3 Transfer the chicken to a large bowl and set aside to cool.
  4. 4 Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
  5. 5 While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
  6. 6 When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
  7. 7 Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

By dimitra

Dolmathes
Dinner Greek

Dolmathes

4.2

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
  3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
  4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Sarah's Feta Rice Pilaf
Dinner Greek

Sarah's Feta Rice Pilaf

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
  2. 2 Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  3. 3 Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

By jmerar

Spinach and Rice (Spanakorizo)
Dinner Greek

Spinach and Rice (Spanakorizo)

4.3

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions; sauté until soft and translucent. Add spinach; cook and stir for about 3 minutes. Pour in water and tomato sauce; bring to a boil. Season with parsley, dill, salt, and black pepper. Stir in rice, reduce heat to low, and simmer uncovered until rice is tender, 20 to 25 minutes. Add more water if necessary.

By Kathy Bezemes Walstrom

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Greek Lemon Chicken Soup
Soup Greek

Greek Lemon Chicken Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
  2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
  3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
  4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Greek-Style Stuffed Peppers
Dinner Greek

Greek-Style Stuffed Peppers

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
  2. 2 Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
  3. 3 Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
  4. 4 Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

By GATOULA

Kreatopita Argostoli
Dinner Greek

Kreatopita Argostoli

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
  3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
  4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
  5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
  6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
  7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Psarosoupa (Greek Seafood Soup)
Dinner Greek

Psarosoupa (Greek Seafood Soup)

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
  2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
  3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
  4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

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