Rice Bowl

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

Try this technique on any type of ground meat for an easy rice bowl topper.

Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days. This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

This "put an egg on it" dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel's tart sharpness.

If you decide to make this out in the wild, pack the perishables in a cooler.

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member Jruz has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.

Heart-protecting fats in salmon also help your skin stay healthy.

Think of this recipe as a basic formula for making rice bowls, and then vary the beans (use canned ones to save time), squash, and greens, as desired.

Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice—wild, brown, and brown basmati—but any combination of rices would work well.

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

Avocado is right at home in this Asian-style one-bowl supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle a little over each portion.

THIS HEALTHY SALAD, made with crunchy cabbage, sweet carrot, juicy chicken, and fresh cilantro, gets a bite from the lime jalapeño dressing.

You can use any short-or medium-grain rice you like for this dish, which is most easily made with leftover rice