Cuisine: Rice

Lemon and Dill Risotto with Roast Chicken

My daughter Grace made us this fabulous Lemon and Dill Risotto with Roast Chicken. It's so easy and all done in one pan. If you are intimidated by risotto, just relax, the rice gets cooked under the chicken. All the juices from the chicken adds depth of flavor to the risotto. If you don't want to spatchcock your chicken, just use bone-in chicken pieces or thighs.

By admin

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 6 Servings

Rice Cooker Gyudon (Japanese Beef Bowl)

I saw this adorable kid @easypeasyjordan make this Gyudon (Japanese Beef Bowl) all in a rice cooker. It's so easy, hence his name Easy Peasy Jordon, I had to make it. Well, I have to tell you it totally works. I have tweaked his recipe slightly, but you can very easily tailor this to suit your taste. Have your kids give it a go.

By admin

  • Prep: 10 mins
  • Yields: 3 - 4 Servings

Baked Salmon and Dill Rice

This Baked Salmon and Dill Rice from New York Times Cooking is all baked in one dish. I happen to love anything with dill, which works really well with salmon. The salmon is coated with a tangy, sweet, and spicy paste of mayo, lemon zest, honey, turmeric, and dried chile flakes.

 

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Simple Wild Rice Salad from The Silver Palate

This Simple Wild Rice Salad from The Silver Palate is a classic salad. It's made with Uncle Ben's wild rice, pecans, golden raisins, orange rind, mint, and a simple orange juice dressing. The flavors of the wild rice, pecans, and raisins are perfectly complemented by the brightness of the orange rind and mint. The dressing is light and tangy, and it helps to bring all of the flavors together. It's best made ahead of time and allowed to sit at room temperature for at least 2 hours. This allows the flavors to develop.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Lebanese Pilaf

Lebanese pilaf is a simple rice dish that is popular throughout the Middle East. It is made with long grain white rice, vermicelli noodles, pine nuts, and butter. Some recipes may also call for a dash of cinnamon or other spices. To make Lebanese pilaf, the vermicelli noodles and rice are first toasted in the butter until golden. Broth is then added, and the rice is cooked until it is tender and the liquid has been absorbed. The pilaf is then fluffed with a fork and served.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 2 - 3 Servings

Tomato Curry with Coconut Rice

In an effort to not eat much meat, I made Nigella Lawson's Tomato Curry with Coconut Rice, which is a great meatless Monday meal. It's made with fresh cherry tomatoes, coconut milk, spices, and basmati rice. The curry is creamy and flavorful, and the coconut rice adds a touch of sweetness. I added some sultanas (golden raisins), which is a nice addition.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Tomato & Italian Sausage Risotto

This Tomato and Italian Sausage Risotto is made by cooking the arborio rice in broth, adding half a cup at a time, until it is creamy and al dente. The Italian sausage is cooked separately and then added to the risotto along with the Parmesan cheese. The risotto is then stirred until it is heated through and the flavors are combined. I love it when there are leftovers the next day. I always make arancini, which Italian rice balls that are stuffed with mozzarella, coated with breadcrumbs, and deep fried.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Baked Bacon and Leek Risotto

I found this recipe on Sainsbury's website. I have completely changed it. Yes, Baked Bacon and Leek Risotto is much easier to make than stovetop risotto. The oven does the hard work of cooking the rice, so you don't have to stand over the stove stirring constantly. This dish is also less likely to overcook, as the oven will keep the risotto moist and creamy.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Chicken Biryani

In a traditional chicken biryani, richly spiced and perfectly fluffy basmati rice is lavished with butter and studded with dried fruit. The saffron-and-spice-infused rice is layered with sauced chicken, and the two are cooked together before being topped with fried onions and chopped herbs. However, it takes time to develop deep flavor by steeping whole spices and cooking the components in stages. This version, uses chunks of boneless chicken thighs and skipped the lengthy marinating. The onion is sautéed instead of deep-frying and then the chicken is browned in the same skillet. This dish is garnished with fried onion, fresh mint and cilantro, and an herby yogurt sauce.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Maitake Wild Rice Salad

Maitake mushrooms sometimes called Hen-of-the-Woods, or "dancing mushrooms" in Japan, are found at the base of trees, particularly old-growth oaks or maples. Compared to other mushrooms, maitake has shown better results in preventing and treating cancer and other health conditions. Maitake also has a positive effect on overall immunity. This Maitake Wild Rice Salad uses walnuts, which pair well with the nutty wild rice. I actually used a wild rice blend which is finished with lemon juice.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings