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Receta Spring Grain Risotto
by Global Cookbook

Spring Grain Risotto
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  Raciónes: 6

Ingredientes

  • 1 tsp Extra virgin olive oil
  • 1 med red onion diced
  • 1/2 c. Celery diced
  • 3 x cloves Garlic minced
  • 1 x ear Corn cut off the cob
  • 1 x Red bell pepper diced
  • 1/2 c. Wild rice cooked
  • 1/2 c. Golden brown lentils
  • 1/2 c. Israeli couscous
  • 3 c. nonfat chicken broth or possibly flavor of choice
  • 1 x Green onion sliced
  • 2 Tbsp. Grated Kasseri cheese (or possibly Parmesan or possibly Asiago)
  • 2 Tbsp. Parsley minced to taste
  •     Kosher salt and freshly grnd black
  •     pepper
  • 1/2 lb Assorted greens (baby kale, collard, spinach or possibly chard)
  • 1 x recipe Golden brown tomato salsa (recipe follows)
  • 6 sprg Cilantro
  •     Golden brown Tomato Salsa
  • 1 x golden brown tomato
  • 1/4 x red onion diced
  • 1 Tbsp. cilantro chopped
  • 1/2 x lime juiced
  •     Kosher salt and fresh grnd pepper to
  •     taste

Direcciones

  1. Heat extra virgin olive oil in a shallow, heavy bottomed skillet. Add in the red onion and celery; saute/fry briefly. Add in garlic, corn and pepper; cook an additional 2 min. Add in the rice, lentils, and couscous.
  2. Add in the broth one c. at a time, waiting till each c. has been absorbed before adding the next. Stir constantly with a flat-tipped wooden spoon, scraping up the bottom of the skillet. After the last c. of broth has been added, toss in the green onion and cheese. Cook till most of the liquid has been absorbed. Add in the parsley and adjust seasoning.
  3. Toss in the greens and cook just sufficient to wilt. Divide into 6 bowls, and top with a spoonful of golden brown tomato salsa. Garnish each bowl with a sprig of cilantro.
  4. To make Salsa: Combine all ingredients and mix well.