Cuisine: Rice

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

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

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

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

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

Cuban Style Rice and Peas

This Cuban Style Rice and Peas is another versatile dish where you can add left over chicken pieces, or ham. This rice freezes well. Reheat in microwave with a about a 1-2 Tablespoons of water. Serve this with Cuban Pineapple Chicken and Havana Black Beans.

By Leslie Blythe

Persian Jeweled Rice with Tadig

This Persian Jeweled Rice with Tadig is beautiful & delicious. Tahdig is a speciality of Persian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked. It's the best part!

By Leslie Blythe

Skillet Turkey Meatballs with Lemony Rice

Skillet Turkey Meatballs with Lemony Rice are easy to make and all in one pan. Served with a green salad, this makes a great weeknight meal.

By Leslie Blythe

Bell Peppers with Shrimp and Coconut Rice

These gluten-free Bell Peppers with Shrimp and Coconut Rice are not your average stuffed peppers. They are full of antioxidants and very low in fat.

You can use any color of bell pepper or mix them up for a colorful meal.

By Leslie Blythe

Eric’s Jambalaya

Try my husband Eric’s Jambalaya recipe. Jambalaya can be made many ways, but all recipes must have the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Shrimp is sometimes used. This is my husband Eric's version.

By Leslie Blythe