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Entries in Rice (20)

Sunday
Dec112011

Roasted Cauliflower Risotto

Risotto is something we love to make during the colder months. It is such hearty and warming dish. I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.  I do enjoy cauliflower very much, but when I showed Joel the recipe, he wasn't too sure because he didn't think that cauliflower had that much flavor. I still went ahead and made the recipe, because anything I've made from Josie's blog in the past has been very good, so I knew this would be too. Sure enough, it was. Joel took his first bite and was amazed by how flavorful it was. I can see this being a variety we make often this coming winter!

1 head Cauliflower, cored and cut into florets
Olive Oil
6 cups Vegetable Broth
1 tablespoon Butter
1 Shallot, minced (I just used half of a small red onion)
2 Garlic Cloves, minced
Salt and Pepper
1 cup Arborio Rice
1 cup Dry White Wine
1 teaspoon Thyme Leaves, minced (I used dried)
1/2 cup Parmesan Cheese, grated

Toss half of the cauliflower with olive oil, salt, and pepper. Roast the cauliflower on a sheet pan at 400 degrees for 15-20 minutes, or until browned and cooked through, turning once.  Steam the remaining cauliflower, then puree it in a food processor until smooth. Season with sat and pepper, and thin with about 2 tablespoons of broth; set aside.  Meanwhile, in a large heavy bottomed skillet, melt the butter over medium-high heat. Add the shallot, reduce heat to medium, and cook until soft, 3-5 minutes. Add the garlic and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Add the rice, and stir constantly, until they are opaque around the edges, 2-3 minutes. Add the wine and cook until it is mostly evaporated, 1-2 minutes. Pour 1 1/2 cups of the broth into the skillet. Cook, stirring often, until most of the broth has been absorbed.  Repeat with the remaining broth, adding it 1/2 cup at a time, stirring constantly until the rice is tender but still al dente and the sauce is creamy, about 20 minutes.  Add the cauliflower puree, thyme, and parmesan and stir to combine. Remove from the heat and season with salt and pepper to taste.  Divide between plates, top with roasted cauliflower, and sprinkle with additional parmesan. Serve immediately.

Friday
May202011

Yellow Rice


Yesterday, I had to run to the store to pick up the fish and shrimp for our tacos.  I went to my least favorite of the grocery stores, only because it was convenient to where I was.  To my surprise, they had no seafood counter.  The only fish I could get was frozen.  While I was there, I did pick up some lettuce and an avocado.  I had a box mix of rice in my hand to make as a side dish, but decided against it.  I sent Joel a text and asked him to pick up the seafood on his way home from work (since he works very close to my favorite grocery store) and mentioned to him to pick up a side as well.  When he got home, he realized he forgot to pick up a side dish, so he improvised and made his own version of Spanish rice.  It had a great balance of flavor with the spices, the perfect texture from the peppers, and a beautiful color too!

2 cups Water
1 cup Rice
1 teaspoon Turmeric
1 teaspoon Cumin
Pinch of Salt
1 tablespoon Parsley, chopped
1/4 Red Bell Pepper, diced
1/4 Green Bell Pepper, diced

In a sauce pan, bring the water to a boil.  Add the rice, turmeric, cumin, and salt.  Stir to combine.  Cover and reduce to a simmer for about 15-20 minutes, or until the water has been absorbed and the rice has become tender.  Stir in the parsley, red pepper, and green pepper.  Serve warm.

Thursday
Apr072011

Roasted Tomato & Basil Risotto


Sorry it has been a while.  I misplaced the camera cord so I was unable to transfer my pictures to my computer!  Now that I've found it, I'm back in action.  

We like risotto.  We had a clam shell package of fresh basil in the fridge that I couldn't foresee using before it started to get bad, so I started searching for recipes that I had saved that I could use it in.  I found this on Lime in the Coconut.  Even though spring has sprung, it is still feeling more like winter around these parts, so I thought that risotto was quite fitting for the weather we've been having.

1 pint Cherry Tomatoes
7 Garlic Cloves, minced
5 tablespoons Olive Oil
2 tablespoons Butter
1/2 Onion, minced
1 cup Arborio Rice
1 cup Dry White Wine
4-6 cups Vegetable Broth
Handful Fresh Basil, chopped
1/4 cup Parmesan Cheese, grated

Line a baking sheet with tinfoil.  Mix the tomatoes with 3 tablespoons of oil and 4 cloves of minced garlic, and place them on the foil lined pan.  Roast the tomatoes and garlic at 400 degrees for 20-25 minutes.  When they have blistered or popped, remove them from the oven and set aside.  Meanwhile, in a dutch oven or stockpot, heat the butter and remaining oil over medium heat.  Add the onions and garlic and cook until translucent, about 7-10 minutes.  Add the rice and stir occasionally for 7-10 minutes, until the rice has toasted slightly.  Pour in the wine and stir until almost completely absorbed.  Meanwhile, in a small saucepan (or in the microwave), heat the broth to a simmer.  When the wine has been absorbed, add the broth, about 1 cup at a time, stirring until almost completely absorbed.  Repeat until the broth has been used up and rice is al dente, about 30-45 minutes.  Remove from heat and add the tomatoes, cheese, and basil.  Stir to combine and season with salt and pepper, if needed.

Monday
Jan032011

Risotto with Sweet Peppers


When winter weather hits, we love to warm up with risotto.  And let me tell you, though we had unseasonably warm weather on New Year's Eve, we quickly returned to blustery cold weather.  In the past, we've made our favorite "go-to" versions of the dish with sun-dried tomatoes and goat cheese or acorn squash.  Tonight, however, we decided to try something a little different and go with this recipe from The Way the Cookie Crumbles, who adapted it from Emeril Lagasse.  This was a wonderful change from the ordinary.  The saltiness from the cheese and sweetness from the peppers was a perfect combination.  The faint crunch of the peppers also gave this risotto an extraordinary texture.  I plan to make this again, for sure, if not for of the reasons I just gave, then for the fact that it made my house smell awesome!

6 cups Chicken Stock (I used vegetable stock)
1 tablespoon Olive Oil
1 1/2 Red Bell Pepper, seeded and diced (I only used 1)
1 1/2 Yellow Bell Pepper, seeded and diced (I only used 1)
2 tablespoons Butter
1/2 Onion, finely chopped
1 Garlic Clove, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine (I used Pinot Grigio, which also paired nicely by the glass!)
2 sprigs Thyme (I used a pinch of dried)
4 Scallions, green parts only, thinly sliced
1 teaspoon Salt
1/2 teaspoon Fresh Cracked White Pepper (I used black)
1 cup Parmesan Cheese, grated

In a small saucepan, bring the stock to a simmer.  Remove from the heat and cover to keep warm.  In a large skillet, heat the olive oil over medium-high heat.  Add the peppers and cook, stirring frequently,  until cooked through but still slightly crunchy, about 5 minutes.  Remove from the heat and set aside.  In a large heavy saucepan (we used a dutch oven), heat the butter over medium-high heat.  Add the onions and cook, stirring, for 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the rice and cook, stirring constantly, until opaque, about 2 minutes.  Add the wine and cook, stirring until the rice nearly completely absorbs all of the liquid, about 1 minute.  Reduce the heat to medium and stir in the thyme.  Add 1 1/2 cups of the hot stock, and cook, stirring frequently.  Cook the risotto, adding more stock 1 cup at a time as it is absorbed, for about 20 minutes.  Stir in the green onions and cooked peppers after 15 minutes of cooking time.  Season the risotto with salt and pepper.  The rice should be slightly al dente.  Remove from heat and discard the thyme sprigs.  Add the cheese and stir well to mix.  Adjust the seasonings with salt and pepper, if necessary.  Serve immediately.

Tuesday
Dec212010

Spinach and Tomato Risotto


With the cold winter nights that we have been having, Joel and I wanted to make risotto to warm us up.  We didn't plan our risotto based on any specific recipe, but rather what we had in our fridge.  There were some oven-roasted tomatoes that we had that needed to be used, as well as half of a large container of baby spinach.  The flavor combination was pretty good.  While I was eating it, I thought of what else would have tasted good with those ingredients.  I think that next up, I may try to create a Greek risotto with feta and black olives added to the mix.  If I do, I'll be sure to post it here!

1 tablespoon Olive Oil
1 cup Arborio Rice
2 Garlic Cloves, minced
1 small Red Onion, diced
1 quart Vegetable Stock
1/2 cup Oven Roasted Tomatoes (I got these out of the olive bar at our grocery store)
1 small container Baby Spinach
Handful Parmesan Cheese
Salt & Pepper, to taste

In a dutch oven, over medium heat, saute the onion in the olive oil until softened, about 3-5 minutes.  Add the garlic and cook until fragrant, 30 seconds.  Add the arborio rice and stir until toasted, about 1-2 minutes.  Slowly add the stock, about 1/2 cup at a time.  Stir, continuously, until the rice has absorbed the liquid.  Continue to add the stock and stir until the risotto is tender and creamy in consistency (mine took about 30 minutes).  Add the tomatoes and spinach, stirring until the spinach has wilted.  Add the Parmesan cheese, salt, and pepper to taste.