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Need a rice side that fits the meal for two?

You have rice in the cupboard, but the rest of dinner still needs a shape that works for both of you. As a side, rice can absorb a saucy main, add herbs and vegetables without competing, or make a small portion of beans stretch into a complete-feeling plate. The useful choice depends on whether your meal needs freshness, richness, spice, or something sturdy enough to reheat tomorrow.

All 17 dishes are in Nomme, and your first round is on us.

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The dishes

These 17 dishes show rice in its most useful supporting roles: baked with greens, folded through beans, seasoned with tomatoes and peppers, or cooled into a grain salad. Pick by the main you are sharing and by how much extra you want left for the next meal, since rice sides are often easier to portion and reheat than the centre of dinner.

  1. Apple-Sage Wild Rice Stuffing

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  2. Baked Rice with Spinach

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  3. Brazilian Rice

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  4. Brown Rice Tabbouleh

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  5. Corn and Pepper Cups

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  1. Cuban Beans and Rice

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  2. Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

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  3. Dirty Rice

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  4. Herb Spinach Bake

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  5. Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

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  6. Red Beans and Rice

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  7. Scallion Rice

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  8. Snappy Rice Dish

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  9. Spanish Rice

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  10. Vegetable Rice with Tomatoes

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And 2 more in the app. Get the appGoogle Play Get the appApp Store

Which rice side works best with a saucy main?

Choose a plainly seasoned or gently aromatic rice that can take on the sauce without adding another strong flavour. Scallion Rice is a good fit for this because its freshness stays in the background, while Brazilian Rice can add savoury depth without turning the plate spicy. If the main is already rich, a rice dish with spinach or other vegetables gives you more balance than a heavily seasoned option.

How much cooked rice should I make for two people as a side?

Plan on about 1 to 1 1/2 cups of cooked rice per person when it is sharing the plate with a substantial main and another vegetable. That usually means starting with roughly 1/2 to 3/4 cup of dry rice, depending on the variety and how much the recipe adds through beans, greens, or other ingredients. Make extra when the rice will become part of tomorrow's lunch, but cool it quickly and refrigerate it within two hours.

How do I choose between baked rice and stovetop rice for two?

Baked rice is useful when you want the side to cook mostly hands-off and hold its shape beside a roast or casserole. Stovetop rice is faster and easier to adjust, especially when you are changing the quantity for two or adding a last-minute vegetable. A baked dish can also be more forgiving for sharing because it stays warm in its dish, while stovetop rice is best served soon after it finishes.

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Recipes from USDA MyPlate (public domain).