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Cuisine: Rice

Crispy Rice Salad

Crispy Rice Salad is a refreshing, crispy, crunchy, tangy, spicy, sweet, herbaceous, hearty, colorful and satisfying. The rice is baked in the oven until crispy, which is the star of this salad. It's a perfect meal for a warm summer night. You can add chicken or shrimp for a more substantial meal.

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  • Prep: 25 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Pancetta and Leek Risotto

I'm a risotto enthusiast with a collection of recipes, but this Pancetta and Leek Risotto caught my eye due to its perfect portion size for two. Leeks are truly magical; their delicate sweetness caramelizes beautifully and pairs exceptionally well with the salty crunch of pancetta. It's a match made in culinary heaven.

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  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 2 Servings

Wild Rice & Chicken Casserole

I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties.  It was "cheap and cheerful" as we would say.  It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.

 

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  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 8 Servings

Marcella Hazan’s Rice & Smothered Cabbage Soup

Marcella Hazan's Rice & Smothered Cabbage Soup features slow-cooked cabbage and onions. The sugar in the vegetables caramelize and become tender and sweet. You then add Italian Arborio rice and simmer it longer. Don't let the simplicity of the ingredients fool you. This soup is complex in flavor and satisfyingly comforting

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  • Prep: 20 mins
  • Cook: 2 hrs 5 mins
  • Yields: 2 Servings, or 4 - 6 Servings as a side

Japanese Shiitake-Butter Sticky Rice

Japanese Shiitake-Butter Sticky Rice is so easy to make because the shiitake mushrooms and carrots are steamed on top of the rice, infusing it with their flavor. The butter and miso add richness and umami.
It's a great side dish for meat, chicken, or seafood. We actually ate it on its own. You can also top it with a fried egg.

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  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Spicy Honey Sesame Salmon Bites

This Spicy Honey Sesame Salmon Bites is my new favorite meal. The combination of the sweetness of honey, subtle heat from the chili crisp, creaminess of the avocado, and the crispiness of the rice is just about as perfect as it gets.

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  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 2 Servings

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.

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  • Prep: 15 mins
  • Cook: 1 hrs 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

  • 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
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