As a toddler, I loved being my mom’s sous chef in the kitchen. Rice was a staple of our dinners, and I would “prepare” it by sticking my hand in the bowl as she rinsed the rice. In my 3-year-old brain, I thought I was helping it cook faster as I splashed and swirled the grains around.
I should have paid more attention when she measured how much rice to make because nowadays, I can never quite get it right, so I always have a lot left over. Not that it’s ever a problem! Here are three recipes to use up day-old rice.
CAULIFLOWER AND RICE BOWLS
I love roasting vegetables to bring out their natural sweetness and crispy texture. In this recipe, roasted cauliflower is coated in a variety of spices, fresh lemon juice, and a coconut yogurt-based sauce. Try it for dinner on meatless Monday, or bring it to work for lunch. As an omnivore, I can attest that you won’t even miss the meat.
Ingredients
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- ½ tsp. ground allspice
- ½ tsp. ground turmeric
- ½ cup olive oil, divided
- 2 Tbsp., plus 1 tsp. fresh lemon juice, divided
- 1 large cauliflower head, cut into florets
- Kosher salt
- Freshly ground pepper
- ½ medium red onion, sliced
- 2 cups cherry tomatoes, halved
- 1 Tbsp. red wine vinegar
- 1 Tbsp., plus ½ tsp. fresh mint, chopped and divided
- 1 Tbsp., plus ½ tsp. fresh parsley, chopped and divided
- 2 cloves garlic, chopped, divided
- 3 Tbsp. coconut yogurt
- 1 Tbsp. tahini
- 1 Tbsp. mayonnaise
- 2 cups brown rice, cooked
- 1 head lettuce, sliced
Instructions
Preheat oven to 350 degrees F. In a large bowl, combine spices, ¼ cup olive oil, and 1 tablespoon lemon juice. Add cauliflower and toss to coat. Season with salt and pepper. Transfer cauliflower to baking sheet and roast until tender, 30 minutes.
In a large bowl, combine onion, tomatoes, vinegar, 1 tablespoon mint, 1 tablespoon parsley, 1 teaspoon garlic, 1 tablespoon lemon juice, and remaining oil. Season with salt and pepper.
In a medium bowl, whisk yogurt, tahini, mayonnaise, remaining garlic, 1 teaspoon lemon juice, ½ teaspoon mint, and ½ teaspoon parsley until smooth. Season with salt and pepper.
Divide rice into bowls and top with cauliflower, tomato mixture, and lettuce. Drizzle with yogurt sauce. Makes 4 servings.
Photo by Lew Harrington
BARBECUE TOFU AND PINEAPPLE BOWL
Tropical vibes meet Chinese take-out in this dish. The pineapple is fresh and juicy, and the tofu and vegetables are perfectly roasted. I wouldn’t usually think of adding barbecue sauce as a glaze, but it works and is delicious.
Ingredients
- 2 Tbsp. grapeseed oil, divided
- 1 14-oz. block tofu, drained and cubed
- 1½ cups BBQ sauce, divided
- 2 Tbsp. corn starch
- 1 pineapple, cut into cubes, divided
- 1 red onion, sliced
- 1 medium broccoli head, cut into florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Dash of salt and pepper
- 2 cups white rice, cooked
Instructions
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper and add 1 tablespoon of grapeseed oil.
Add tofu to sheet pan and gently mix with ½ cup barbecue sauce. Add corn starch and gently toss so each piece of tofu is coated. Bake for 40 minutes.
On a separate sheet pan, mix half of the pineapple chunks, red onion, broccoli, and bell peppers. Toss with remaining grapeseed oil, salt, and pepper. Add to the oven and bake for about 20 minutes. (Tofu and vegetables should be done around the same time.)
In a small bowl, add 1 cup barbecue sauce to the rest of the pineapple. Stir to combine.
Once tofu and vegetables are roasted, remove from oven and top with pineapple barbecue sauce. Serve over rice. Makes 4 servings.
STUFFED CABBAGE ROLLS
Leftover rice is perfect for these cabbage rolls since it’s mixed in with beef and onions to create a delicious filling. Tomato soup ties it all together!
Ingredients
- 8 cabbage leaves
- 1 lb. lean ground beef (we used a plant-based beef substitute)
- 1 cup white rice
- ½ yellow onion, chopped
- 1 egg
- 1 10.5-oz. can condensed tomato soup, divided
- 1 tsp. salt
- ¼ tsp. ground black pepper
Instructions
Bring a pot of water to a boil, and blanch cabbage leaves for about 2 minutes or until tender and slightly translucent. Drain.
In a large bowl, mix beef, rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper.
Spoon about 2 tablespoons of beef filling into each cabbage leaf. Roll and tuck in leaf ends so mixture doesn’t fall out.
Place cabbage rolls in a pan over medium heat. Pour remaining tomato soup on top. Bring to a boil, then reduce heat to low and let simmer for 40 minutes. Stir and baste soup often. Makes 8 servings.
Vegetarian-friendly recipes
For more recipes that will satisfy meat-eaters and vegetarians alike, check out the recipes below.
black bean enchilada casserole
Going to a potluck? Here’s a casserole that’s easy to make and transport. It can double as an entrée or side dish.
cottage cheese loaf
Have you ever eaten a faux meatloaf that obviously looks like the beans, vegetables, and/or grain it’s made of? Here’s a loaf that looks (and tastes) surprisingly like the real thing. And it’s made with the unlikely combination of cottage cheese and dry cereal.
crispy taro fritters
Think of these as Hawaii’s version of pajeon! They’re crunchy and slightly sweet, and they pair well with sweet chile sauce.
vegan chickpea burgers
Some vegan or vegetarian burgers try to mimic the flavor and texture of beef burgers. If you’re not into animal protein, your veggie burger doesn’t need a meaty texture. All it needs is deliciousness.
vegetarian kimchi stew
Are you a fan of hot-and-spicy? Then dig into a bowl of kimchi soondubu jjigae, a simple warming stew of kimchi, onions, tofu, and a shiitake mushroom broth.
