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A combination of ground brown rice, quinoa, millet, buckwheat, cornmeal, amaranth, sesame seed, and flax seed makes a satisfying gluten-free hot breakfast cereal.
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Hits of sweet pickle relish and rice vinegar make these deviled eggs a flavorful addition to any potluck, Southern or otherwise.
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Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.
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This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
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A tasty and foolproof alternative to your standard rice side dish is rice pilaf! Baked in the oven, it comes out fluffy and tender every time.
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This Momofuku carrot pickle recipe from David Chang contains caraway, carrots, sugar, salt, rice vinegar, and kombu.
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This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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White fish fillets steam atop curry-flavored rice in this quick and easy dinner.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.