2 tablespoons olive oil
1/2 small onion, chopped
1 cup long-grain rice
1 14 1/2-ounce can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
Salt and freshly ground pepper
feta, mint, rice

2 tablespoons plus 1 teaspoon vegetable oil
1 large egg, beaten with 1 tablespoon water
1 1/2 tablespoons minced peeled fresh ginger
3 scallions, white and green parts chopped separately
3/4 teaspoon kosher salt
1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
3 cups cold cooked white rice
1/2 teaspoon Asian sesame oil
ginger, fried, rice

3 tablespoons butter
1 cup thinly sliced leeks (white and pale green parts only)
3 cups canned low-salt chicken broth
1/4 cup long-grain white rice
10 asparagus stalks, trimmed, cut into 1/2-inch pieces
1 cup diced smoked ham (such as Black Forest)
1 1/2 tablespoons (or more) fresh lemon juice
1 teaspoon grated lemon peel
lemony, rice, soup

5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste
lentil, brown, rice