Rice

Asparagus & Leek Risotto

April 9, 2021

Using a slow cooker to make risotto is perfect for not having to stand at the stove and constantly stir the rice, which makes this vegetarian dish a great option even on a busy weeknight. Medium thick asparagus spears are the best choice for this recipe.

Risotto

October 7, 2020

As the weather transitions I like to make heartier dishes and this risotto recipe is one that I like to make often. My basil plant is on its way out and I really need to use it before it is too late. A drizzle of basil oil provides a distinctive finish to many dishes, but especially this risotto.

Chickpea & Mushroom Rice Pilaf

September 30, 2020

I’m always looking for good side dishes to serve and this flavorful rice pilaf comes together quite well. You may use nearly any mushroom that you like. Like I always say, “work with what you got!”

Muilti-Cooker Porcini Risotto

September 25, 2019

Make restaurant-worthy risotto without the constant stirring by making it in your Instant Pot. Arborio rice, a short-grain rice, is the traditional variety used for risotto. It releases creamy starch as it cooks, but retains a tender, chewy bite.

Rice With Chicken & English Peas

August 4, 2017

This is a perfect side dish that also doubles as a nice main dish for those hot days that you don’t feel like cooking.

Japanese Steamed Rice

January 11, 2016

I love the clean flavor and polished texture of white rice. In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse. Add just about anything to a bowl of rice and you’ve got dinner. Don’t think of it as a throwaway fill-you-up starch. Properly cooked rice is a study in subtlety and texture, to be mixed and matched at will.

Coconut Rice

February 9, 2015

You can find pandan leaf at your local Asian grocery. If you don’t live near a Asian grocery store or are unable to find pandan leaf then don’t worry about it. Just cook your Coconut rice without it.

Wild Mushroom Risotto

December 27, 2014

This savory, well balanced with wild mushrooms and Parmesan cheese works well as a main course, but of course you can certainly serve it as a side dish.  

Turmeric Rice

November 5, 2014

I’ve spent time in Indonesia over the past 25 years where I have taken cooking classes and have learned to prepare wonderful dishes. Rice colored with turmeric is common during festive occasions in Indonesian countries. You certainly don’t need to have a special occasion to make this delicious rice. 

Easy Hoppin’ John

June 5, 2014

Easy Hoppin’ John

Easy Hoppin’ John

Here is a super easy recipe for Hoppin’ John.  So Southern and so good!

INGREDIENTS

1 Pound Black-Eyed Peas

1 Finely Chopped Onion

1 Pound Finely Chopped Lean Salt Pork

2 Quarts Boiling Water

1 Cup Raw Rice (Cooked Separately)

1 Teaspoon Crushed Red Peppers

Wash and soak black-eyed peas overnight in cold water. Drain well and put peas in a large-size pot. Add boiling water, onion, salt pork, and crushed red peppers. Simmer, covered, for 2 hours or until peas are very soft. Add water as needed. In a separate pot cook rice until dry and fluffy. Add cooked rice to cooked peas in pot. Simmer gently until all liquid is absorbed. Transfer to serving bowl. Serve warm. Serves 6

© Victoria Hart Glavin

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