7 cups water chicken oxo 2 tbsp olive oil 1/2 onion, minced 1 cup arborio rice 3/4 cup red wine 2 tbsp butter 1/4 cup parmesan Combine the water and 3 tsp chicken oxo in a saucepan on the stove and set it to simmer. Heat the olive oil in a dutch oven until hot and… Continue reading Red Wine Risotto
Category: Grains & Rice
Egg Pilaf
1 cup rice 2 cups chicken stock salt 3 eggs, beaten 1/8 lb butter, melted cracked pepper Combine the rice, stock, and salt to taste in a saucepan. Bring to a boil. Cover and simmer on low for 20 minutes. Remove from the heat. Mix in the beaten eggs. Add the butter and stir well.… Continue reading Egg Pilaf
Risotto with Acorn Squash
olive oil 1/2 onion, minced 1 small acorn squash, peeled, seeded, diced small 1 1/4 cups arborio rice 1/2 cup dry white wine 1 cup chicken stock 7 cups water, mixed with 5 tsp chicken oxo butter 1/2 cup parmesan, grated maldon salt cracked pepper Heat 3 tbsp of olive oil in a dutch oven… Continue reading Risotto with Acorn Squash
Pine Nut Rice
butter 1 cup raw rice 2 cups chicken stock 1/2 tsp saffron 1/2 tsp salt 3 tbsp parmsan, grated 1/3 cup pine nuts Melt 2 tbsp of butter in a large saucepan. Add the rice and stir to coat. Stir in the stock, saffron, and the salt. Bring to a boil, and then reduce the heat… Continue reading Pine Nut Rice
Barley Pilaf
2 tbsp butter 1 scallion, minced 2 chicken oxo cubes 1/2 tsp celery salt 1/2 tsp pepper 2 cups boiling water 2/3 cup raw pearl barley 2 tbsp minced parsley Heat the oven to 325 F. In a 1 quart casserole dish, combine all the ingredients except the parsley. Cover and bake 50 minutes to… Continue reading Barley Pilaf
Lebanese Rice Pilaf
1/3 cup pine nuts 1/4 cup vermicelli, broken into small pieces 3 tbsp olive oil 2 cups rice 4 cups water salt In a small skillet saute the pine nuts, and the vermicelli in the olive oil until golden. Wash the rice and then drain. Place the rice in a large saucepan. Add the water… Continue reading Lebanese Rice Pilaf
Oven Rice
1 cup raw rice, rinsed in cold water 1 tsp sea salt 1 tsp olive oil 1 tsp lemon juice 2 cups chicken stock Preheat the oven to 375 F. Place all in ingredients in a casserole with a tightly fitting lid. Stir to combine. Bake in the oven for 35 to 45 minutes. Serve.
Coconut Cashew Rice
1 tbsp canola oil 1 shallot, minced 1 clove garlic, minced ½ tbsp grated ginger Salt 1 cup basmati, rinsed in cold water, drained 14 oz. coconut milk ¼ cup water Cracked pepper ¼ cup cashews, halved 2 scallions, minced ¼ cup dried unsweeted coconut Heat 1 tbsp of oil in a large saucepan… Continue reading Coconut Cashew Rice
Champagne Risotto
1 stick celery, minced 1 leek, white part only, minced 2 1/2 oz. butter 1 tsp olive oil 375 ml champagne 750 ml chicken stock 250 g Arborio rice 10 g parmesan Ground white pepper Heat the stock and half the champagne in a saucepan on the stove. Melt 2 oz of the butter in a… Continue reading Champagne Risotto
Lemon Risotto
2 shallots, minced 1 stick celery, minced butter 1 tbsp olive oil 1 cup arborio rice 1 litre water, mixed with chicken oxo zest and juice of 1/2 a lemon 1/4 tsp dry rosemary 1 egg yolk 1/4 cup parmesan, grated 1/4 cup heavy cream maldon salt cracked pepper Heat the oil in a dutch… Continue reading Lemon Risotto