Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition.
Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.
I found this recipe in Organic Gardening magazine when my children were babies. It truly does make absolutely perfect brown rice every time! Never gummy. You can easily substitute it in recipes calling for rice without your family noticing (well, unless they dissect everything with a magnifying glass like my son likes to do)!
*Please note: THIS IS JUST A RECIPE FOR BASIC RICE! It will NOT be fabulous alone! Use it for any recipe calling for cooked rice/ or spiff it up with the addition of garlic, onion, herbs, broth sub for water, etc. etc.
It WILL be bland if served as is!
I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor.
Risotto is an easy, cheap meal for family and friends. Enjoy this vegetarian version made with sharp Cheddar cheese. Be sure to grate the Cheddar very finely, so that it melts quickly and easily into the risotto. Serve the risotto with a bowl of finely grated Cheddar - so each person can sprinkle extra on top of their portion.
Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)
This came from a book called Cookin' Southern Vegetarian Style by Ann Jackson. I have listed the ingredients exactly as she lists them in her text, but I prepare it using crushed pecans, short grain brown rice and real butter, as you will not find a fat free product in my home. Also, I would say to be sure to use toasted sesame oil, since she doesn't specify. Anyway, this stuff makes meat-eaters ask for seconds.
Classic risotto needs constant stirring but this baked version needs hardly any attention as it cooks gently in the oven. To jazz it up a bit:
When you add the remaining butter and cheese, stir in some shredded roast chicken. Heat through for 1-2min.
Fry 2oz cubed pancetta or smoked streaky bacon with the onion and garlic. Stir in some fresh, chopped basil, thyme or baby spinach before serving.
This "recipe" comes from a 40 year old cook book I inherited when I met Russell! "Entertaining with Kerr". He was a pompus TV cook in Australia, and this is the only thing I've ever cooked out of the book. It's also the ONLY way I enjoy my rice (and we eat a lot of that!)
Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.