This was simply delicious – nice subtle flavors that went together perfectly!
1/2 medium onion, chopped
2 oz. cubed pancetta
8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms
1 1/2 c. Arborio rice
1/2 c. white wine
About 5 cups chicken broth
1/2 c. freshly grated parmesan cheese
Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.
Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.
Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.
1 T. minced garlic
1/2 c. red onion, chopped
1 c. bell pepper, diced
3 c. water
1 1/2 c. quick brown rice
1 c. cooked chicken, diced
1 c. tomato sauce
1 t. chili powder
1 t. cumin
Salt & pepper to taste
Shredded Mexican cheese
Pico de gallo
Optional garnishes: Cilantro & avocado
Preheat oven to 400.
In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.
Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.
Pour water and tomato sauce into the skillet. Bring it to a boil.
Add the rice, cover and simmer for about 15 minutes.
Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.
Sprinkle the cheese on top.
Place in the oven for about 7 minutes (until the cheese melts).
Turn the oven to broil and broil until starting to brown (be careful not to burn it!).
Serve topped with pico de gallo.
I don’t eat much rice, but every once in a while, a good creamy risotto is so good!
1 cup Arborio rice
1 cup diced yellow onion
1/2 c. white wine
3 to 4 cups chicken broth, warmed
1 c. grated parmesan cheese
2 T. butter
Truffle oil or truffle salt
I package chives, minced
2 T. parsley, minced
Heat some olive oil in a pot. Add the onions and sauté until translucent. Add the rice and sauté a few minutes. Pour in the wine and stir constantly until the wine evaporates. Add the broth, one scoop at a time, and cook until the broth is incorporated. Continue in this manner until the rice is tender.
Add in the parsley, chives, butter, and parmesan cheese. Stir for a while and add some pepper and either the truffle salt or the truffle oil. Stir and serve.
Top with some more Parmesan cheese, if desired.
I love to find ways to use wild mushrooms, and this is one of the best!
3 cups chicken broth (I make my own!)
1 cup white wine
Wild mushrooms, any variety, chopped
1 cup Arborio rice
1/4 c parmesan cheese, freshly grated
Heat the broth and keep warm.
Heat the butter in a sauce pan. Add the mushrooms and thyme and cook until the mushrooms are softened.
Add the rice and mix a bit. Add the white wine and cook and stir constantly until the wine has incorporated into the rice.
Add the broth, a ladle full at a time, and cook until the liquid evaporates. Continue adding the broth in this way until the rice is done.
Adjust the flavors by adding some chicken bouillon, salt and pepper.
Stir in the parmesan cheese and a dollop of butter. Mix to incorporate it all.
The other day, my stomach was a little upset and I wanted something simple to eat. Plain rice is always so boring, so I decided to spice it up with some tomato sauce and it turned out pretty tasty.
1 c white rice
1 1/2 c. chicken broth
1 c. marinara sauce
Place all ingredients in a covered pot. Bring to a boil, cover and reduce the heat to low. Simmer slowly for 20 minutes.
Turn off the heat and let sit for 10 minutes.
Fluff with a fork and serve. The bottom may be a little crunchy – just like paella! Yummy!
Once again, I’ve succumbed to the allure of a one pot meal! It’s so tempting to cook everything in one pot!
1 T. sesame oil
1/2 c. chicken broth
2 T. soy sauce
1 T. rice vinegar
2 t. chili sauce or paste
2 t. cornstarch
1/4 t. salt
1 lb. skinless boneless chicken breasts, rinsed and patted dry and cut into bit size chunks
1 yellow pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
1/2 c. sliced yellow onions
1 T. minced garlic
1 T. minced ginger
4 green onions, sliced
Mix together 2 t. sesame oil, broth, soy sauce, rice vinegar, chili paste, cornstarch and salt.
Heat a wok over high heat and add some olive oil and some more sesame oil.
When hot, add the chicken and cook for about 4 minutes. Remove from pan.
Add some more olive oil and add the vegetables (except the green onions).
Cook until softened and moist. Add the broth mixture and cook slightly.
Add back the chicken and cook slowly until the chicken has cooked through.
Adjust the flavors with some more garlic if needed.
Add the green onions and serve over some cooked rice.
If you have any left over rice (I usually make brown rice), this is a perfect way to use it up!
Cooked brown rice
2 cups fresh spinach, cut into little strips
2 oz. shitake mushrooms, sliced and cooked in some olive oil
1/4 c. matchstick carrots
1/3 c. shredded cabbage
2 T. chopped green onions
3 oz. cooked shrimp
1 fried egg (still runny)
Spicy Aioli: Ingredients below
2 T. chili sauce
1 1/2 T. mayo
1/4 t. sesame oil
1 cloved minced garlic
Make the aioli sauce. Add the sauce to all the other ingredients (except the egg). I put mine in a covered glass container and toss it all together with the lid on to mix up all the ingredients. Top with the fried egg.