Cuisine: Rice
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 - 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.
- 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.
- 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.
- 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.
- 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.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Old-Fashioned Stuffed Cabbage
Old-Fashioned Stuffed Cabbage is the ultimate nostalgic comfort food. Comfort food can be enjoyed year-round, but it’s generally synonymous with cold weather. It's made with ground beef, and rice, wrapped in cabbage and topped with crushed tomatoes. The whole dish can be made ahead and finished off in the oven when ready to serve.
- Prep: 15 mins
- Cook: 1 hrs 25 mins
- Yields: 6 - 8 Servings
Lemony Shrimp Risotto
I made this Lemony Shrimp Risotto in my Instant Pot, but have also included the stovetop instructions. I have to say, I love making risotto in the Instant Pot because it's fast and you don't have to stand there and stir it. The lemon adds a bright and tangy note to the shrimp.
- Yields: 4 Servings
Gochujang-Braised Chicken and Crispy Rice
I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
Herby Buttered Mushrooms and Wild Rice
Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.
- Yields: 4 Servings
