Cuisine: Rice

Wild Rice, Wheat Berry & Quinoa Salad with Dried Cranberries & Almonds

You can't get much healthier than this Wild Rice, Wheat Berry & Quinoa Salad with Dried Cranberries & Almonds! It's perfect for your lunch at work.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 8 Servings

Brazilian Chicken and Rice

Brazilian Chicken and Rice, also known as Galinhada, is all done in one pan for easy cleanup. It's very simple to make and really comforting and delicious. The leftovers can be reheated for lunch the next day.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Green Chile Rice and Chicken Skillet Dinner

This Green Chile Rice and Chicken Skillet Dinner is all done in one pan, which makes clean up a breeze. It's also delicious!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 - 8 Servings

Pork Stir Fry with Pineapple and Peas

Pork Stir Fry with Pineapple and Peas is perfect for busy days and is an easy weeknight meal. Small bite size pieces of pork are quickly stir-fried with pineapple and peas.

By Leslie Blythe

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

Cuban Braised Flank Steak and Peppers in a Slow Cooker

This Cuban Braised Flank Steak and Peppers in a Slow Cooker (Ropa Vieja) is so easy and delicious.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 6 Servings

Wild Mushroom Risotto

A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 8 Servings

Vegetable Sushi

Rolling sushi is not as hard as it seems. I have been making these Vegetable Sushi rolls for years. I learned this recipe and technique from Ina Garten. There are countless YouTube videos, which have many tips on how to do it. I love the beautiful colors of the vegetables.

By Leslie Blythe

  • Prep: 30 mins
  • Yields: Makes 40 appetizers

Red Beans, Andouille Sausage & Rice Stew

This classic Cajun dish is done in a crockpot. You throw the rice and green peppers in at the end. It's great to serve it with a baguette or corn bread to sop up the spicy juices!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6 Servings
Herbed Steamed Rice

Herbed Steamed Rice

Herbed Steamed Rice - the fresh herbs really add a wonderful bright note to this rice. Every time I make something with tarragon, it's like I've used a mystery herb. Tarragon was very popular in the late 70s early 80s, but isn't used much now. This rice pairs well with Lyonnaise Chicken with Vinegar Sauce.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 4 Servings
Carrot Rice Pilaf

Carrot Rice Pilaf

This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 45 mins
  • Yields: 6 Servings