Korean bibimbap
Rice bowls with beef, egg, sautéed vegetables and gochujang sauce. Serves 2; timings are approximate.
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Rice and other grains
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Moroccan Vegetarian Couscous with Seven Vegetables
Steamed couscous with chickpeas, seven vegetables, and spiced broth. Serves 6; times are estimates.
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Peruvian Arroz Chaufa
Chifa-style fried rice with cooked chicken, egg, spring onion, ginger, soy sauce, and sesame oil. Quantities and timings are estimates for 4 servings.
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Japanese Oyakodon
A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.
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Cuban Congrí Rice
Rice and red beans cooked with sofrito and spices. Serves 6; hands-on preparation, total cooking time, and yield are approximate estimates.
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Bengali bhuna khichuri
A dish of basmati rice and lentils toasted with spices, then cooked until tender while keeping the grains distinct. Serves 8; timings are approximate.
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Cuban Moros y Cristianos
Long-grain rice cooked with black beans, sofrito, spices, and a touch of vinegar. Makes 4 servings and takes about 45 minutes.
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Sahrawi Vegetable Couscous
Couscous cooked with onion, garlic, carrot, and bell pepper in vegetable broth. The quantities make about 2 servings; times are estimates.
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Hyderabadi-Style Chicken Biryani
Indian biryani with marinated chicken, basmati rice and browned onion, finished in layers under steam in a covered pot. Serves 6; active preparation times are estimates.
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Mulgipuder (Mulgi puder), Estonian potato and barley porridge
A hearty dish from Estonia’s Mulgimaa region: potatoes and pearl barley are cooked until tender, then mashed and served with pan-browned pork knuckle and onion.
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Surinamese Moksi Alesi with Chicken, Rice and Salted Cod
A one-pot rice dish with chicken, ham, salted cod, vegetables and aromatic spices. The listed quantities make 8 servings; hands-on preparation times are approximate.
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Sishwala
Thick maize-meal porridge cooked with water and salt, served hot as a side or simple staple.
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Liberian Jollof Rice
Rice served with browned chicken and a spiced tomato, onion, pepper, and ginger sauce. Serves 4; hands-on preparation time and serving count are estimates. The sauce cooks for 25 minutes; browning the chicken and cooking the rice add variable time.
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Cape Verdean Jagacida (Jag)
A Cape Verdean rice and red bean dish cooked with onion, smoked paprika and bay leaves. This recipe makes 12 servings; preparation takes 10 minutes and cooking takes 25 minutes.
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South Sudanese Sorghum Asida
A thick sorghum porridge served alongside stews and soups. Makes 4 servings, with 15 minutes of preparation and 30 minutes of cooking.
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Barbadian Cou-Cou with Okra and Cornmeal
A creamy cornmeal and okra dish traditionally served as a side in Barbados. Makes 4 servings.
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Liechtenstein-style crumbly cornmeal Ribel
Cornmeal cooked with milk and water, rested, then browned in butter until loose and crumbly.
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Gambian Tomato Benachin (Jollof Rice)
One-pot rice cooked with tomato, peppers, and spices. Serves 6; hands-on preparation is estimated at about 20 minutes.
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Togolese Akume
A thick maize-flour paste cooked while stirring and served in portions as an accompaniment. Makes 4 portions; the timings and serving count are estimates.
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