Cuisine: Rice

Kung Pao Chicken

This Kung Pao Chicken is a copycat version from Panda Express. I love Chinese takeout food, but I know that it’s very high in sodium and fat. This is classic Chinese dish is easy to recreate at home.

By Leslie Blythe

Wild Rice Soup

I made this delicious Wild Rice Soup the other day. I found it on this wonderful blog called Gimme Some Oven. I actually used a wild rice blend and I also added some dry sherry at the end. There are 3 methods to make this soup - Instant Pot, Slow Cooker or Stove Top.

By Leslie Blythe

Lemon Brown Rice with Garlic and Thyme

This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.

By Leslie Blythe

Risotto Cakes

I have never been a fan of leftovers, they end up as a "science experiment" in the back of the fridge. However, I do like to turn leftovers into a completely new dish. These Risotto Cakes are a perfect example. Served over a bed of dressed greens and topped with gorgonzola, they make a great lunch or starter.

You can also make Arancini, which are the epitome of southern Italian street food, they are stuffed with mozzarella, dredged in breadcrumbs, and deep-fried. They are great as an hors d'oeuvres dipped in marinara sauce.

By Leslie Blythe

Butternut Squash Risotto with Gorgonzola and Walnuts

In anticipation of autumn, which doesn't actually exist in Los Angeles, I had a hankering for some risotto. I will give you the recipe two ways - stovetop and Instant Pot. The Instant Pot makes perfect risotto every time in 6 minutes! This Butternut Squash Risotto with Gorgonzola and Walnuts is an outstanding combination of flavors.

The gorgonzola adds a sweet, tangy flavor and the walnuts add an earthy, crunch to this delicious autumnal dish. I would probably serve the gorgonzola and walnuts passed around the table.

By Leslie Blythe

Chicken Almondine

This Chicken Almondine casserole is simple to make, especially when you use rotisserie chicken. The sliced almonds add extra crunch to this fast and easy weeknight chicken and rice casserole.

By Leslie Blythe

Chicken with Broccoli Slaw in a Ginger-Chili Sauce

We were staying at our friend's house over the weekend and he had this Lingham's GInger Hot Sauce on the counter. All I can say is wow! I love this sauce. I had to search for it in several supermarkets, but I finally found it. Anyway, I used what I had in the fridge to make this Chicken with Broccoli Slaw in a Ginger-Chili Sauce using the Lingham's hot sauce.

By Leslie Blythe

Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup is from the Silver Palate Cookbook, an old '80s standby. This is one of the cookbooks that inspired me to cook.

The most difficult part of the recipe is tempering the egg so it doesn't curdle. Otherwise, it's not much different from boiling rice and tossing in some lemon. But somehow, this soup tastes much more luscious and creamy than it has any right to be. It tastes good both hot and cold, but I prefer it hot. I have included 2 recipes, the Instant Pot version and the stovetop version.

By Leslie Blythe

Wild Mushroom, Pancetta & Pea Risotto

This Wild Mushroom, Pancetta & Pea Risotto recipe is for a pressure cooker / Instant Pot. It's a great way to make risotto without all the constant stirring. The rice turns out perfectly, and you save a lot of time and effort. It's a meal that will justify buying that Instant Pot.

By Leslie Blythe

Basmati & Wild Rice with Chickpeas, Currants & Herbs

Another recipe from the Jerusalem cookbook - Basmati & Wild Rice with Chickpeas, Currants & Herbs. It's absolutely delicious and can be served warm or at room temperature. It can be difficult to find dried currants in the US, so I used dried cranberries, which worked well. Oh, and did I mention the crispy fried onions on top?

By Leslie Blythe