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Wild Rice Stuffed Acorn Squash

Submitted by: sherry

Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course that's fit for a special occasion or holiday meal.

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Pumpkin Rice Pudding

Submitted by: Robyn C.

Delicious for breakfast or dessert, this dish tastes like a combination of pumpkin pie and rice pudding with a smooth, custardy texture.

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This is Great-grandmother's old recipe for real pierogies, those tender little pillows of sour cream dough stuffed with mashed potatoes, fried in butter, and served with fried onions. You can make them ahead and freeze them after boiling, then fry them up on the big day.

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Butter Mochi

Submitted by: Lea

Home Town: Honolulu, Hawaii, USA

Butter and coconut milk flavor this sweet, baked, Japanese treat.

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Gritty Banana Mango Corn Muffins

Submitted by: Rachel D

Home Town: Philadelphia, Pennsylvania, USA

Living In: Palo Alto, California, USA

This unusual cornbread muffin has tons of texture from cornmeal and couscous, along with fruity mango bits and mashed ripe banana.

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Zucchini Bread with Cinnamon Sugar Topping

Submitted by: Beth

Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar. This recipe makes two loaves.

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Savory Zucchini Muffins

Submitted by: Christine M

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

A savory muffin with zucchini, onion, roasted red peppers, and sun-dried tomatoes is a nice change from the usual sweet zucchini muffin.

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Carrot, Tomato, and Spinach Quinoa Pilaf

Submitted by: Jess

Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.

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Zucchini Cornbread

Submitted by: Judy McAllister

A cheesy cornbread, made with fresh zucchini, bakes in a hot cast-iron skillet for an old-fashioned taste.

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Zucchini with Dill Weed and Garlic-Yogurt Sauce

Submitted by: Turkishcook

Living In: Aliso Viejo, California, USA

Zucchini cooked with dill and rice is served lukewarm or cool, topped with a garlic-yogurt sauce. It's perfect for a summertime dinner.

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Vegan Davy Crockett Bars

Submitted by: Becca

Living In: Londrina, Paraná, Brazil

A vegan version of the popular oatmeal and chocolate chip cookie bar.

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Dairy and Gluten-Free 'Buttermilk Pancakes'

Submitted by: CT Kelly

These pancakes are made with sweet rice flour, soy yogurt, soy milk, and eggs. Get the sweet rice flour at the natural foods store.

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Best of Everything Veggie Burgers

Submitted by: SweetPea

Living In: Coppell, Texas, USA

This veggie bean burger has the best of everything - black beans, brown rice, cheese, mushrooms, and a great mix of seasonings.

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Pumpkin-Carrot Rice

Submitted by: Deb. B

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

This savory, bright Caribbean recipe for brown rice, pumpkin, and carrots is seasoned with garlic and a touch of cloves, and is a nice side dish to serve with pork.

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Multi-Grain Pancakes

Submitted by: DANNON

Made with whole wheat flour and oats, these tasty pancakes are sure to get your day started the right way!

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Black Beans, Corn, and Yellow Rice

Submitted by: tahoegirl

Living In: Grand Rapids, Michigan, USA

Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.

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Rice and Lentil Pilaf

Submitted by: Campbell's Kitchen

Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth.

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Cinnamon Almond Rice Pudding

Provided by: Almond Board

Almond milk, basmati rice, and sliced California Almonds are used to make this creamy, nutty rice pudding.

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Light Fruit and Nut Granola

Submitted by: GinetteB

Home Town: Winnipeg, Manitoba, Canada

Living In: Burnaby, British Columbia, Canada

A delicious granola without the fat can be made with spelt, flax seeds, and pecans!

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Quinoa Porridge

Submitted by: Six Pack To Go

Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.