Cuisine: Rice

Chicken and Rice Burrito Bowls

Just as with a traditional burrito, this recipe is very versatile. I have given 2 ways to make this Chicken and Rice Burrito Bowl. The first is the Instant Pot version and I also included the stove top version. It's quick and easy to make a perfect for a busy work night meal.

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Bon Appétit’s Best Risotto

My daughter's boyfriend Pierce is not often seen in the kitchen cooking, but he made this amazing risotto. Risotto is not an easy thing to pull off, but he did it!  Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients. The recipe includes toppings for all four seasons.

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Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

I love making sheet pan meals. It's a great method for busy work weeks. This Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is kid-friendly. You could also make this and package it up for lunch during the week.

By Leslie Blythe

Herbed Basmati Rice

This Herbed Basmati Rice is bursting with the flavors of fresh dill, parsley, and green onions and is a perfect side dish for meat, poultry or fish. Basmati rice is fluffy, not sticky, has a subtle nutty flavor, and cooks quickly, making it perfect for weeknight meals.

By Leslie Blythe

Persian-ish Rice with Tahdig

Tahdig is a special Iranian cuisine with a crispy, browned layer of rice at the bottom of the rice pot that everyone wants. The bottom layer of the rice gets pan-fried while the rice above it gets steamed. There are a few ways to make tahdig. The simplest is to use plain rice. This recipe mixes the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. It comes from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat.

By Leslie Blythe

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