This is from Cooking Light and loaded with flavor. I got Hannah a subscription for her birthday and gave her the August issue so she had something to unwrap. It had so many interesting recipes that I had to get myself the August issue also!
The only change we made was to double the bacon and just going from two slices to 4 was not that unhealthy.
The cooking time is half an hour, but that doesn't include things like dicing onions. So plan on 30-45 minutes.
White Cheddar and Bacon Risotto
Serves 4 (serving size: 1 cup)
4 cups unsalted chicken stock
2 fresh thyme sprigs (we used a pinch of dried)
2 bacon slices
1-1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed
1 teaspoon finely chopped fresh thyme (we used a bigger pinch of thyme)
3 ounces white cheddar cheese, shredded (3/4 cup)
1/4 cup thinly sliced green onions
Step 1
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.
Step 2
Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble.
Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.
Stir in 1-1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2-1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more.
Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.
Step 3
Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock.
Divide rice mixture among 4 bowls; top with green onions and bacon.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Wednesday, September 06, 2017
Wednesday, August 03, 2016
Texas Hash
Anyone who didn't grow up in Texas is going to think of something like Corned Beef Hash and say, "What? Hash has chopped potatoes." But in Texas, it has rice instead. And ground beef. And a Mexican flair, if you are lucky.
After being introduced to the Davis family Texas Hash, I tried began adapting it for our family's preferences.
Delicious!
Texas Hash
1 pound good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced (or use 1 cup pico de gallo instead of garlic and the tomatoes below)
2 small tomatoes, preferably Roma, chopped (or canned, diced tomatoes)
1-3/4 cup uncooked rice
1/2 tablespoon chili powder
1/4 teaspoon cumin
2 cups chicken stock
2 tablespoons chopped cilantro
In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
Add the onion, garlic, and tomatoes to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
Add the rice, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, bring to a simmer, cover and cook 20-30 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the cilantro. Serve immediately.
After being introduced to the Davis family Texas Hash, I tried began adapting it for our family's preferences.
Delicious!
Texas Hash
1 pound good store bought Chorizo
1 medium onion, chopped
2 garlic cloves, minced (or use 1 cup pico de gallo instead of garlic and the tomatoes below)
2 small tomatoes, preferably Roma, chopped (or canned, diced tomatoes)
1-3/4 cup uncooked rice
1/2 tablespoon chili powder
1/4 teaspoon cumin
2 cups chicken stock
2 tablespoons chopped cilantro
In a large oven-proof skillet, preferably cast iron, brown chorizo over medium heat, breaking it into small pieces. Pour off the accumulated fat as necessary to leave no more than about 1 tablespoon.
Add the onion, garlic, and tomatoes to the chorizo and continue cooking, stirring occasionally, until the vegetables are limp and somewhat tender.
Add the rice, chili powder, and cumin, and cook another 5 minutes, stirring frequently. Pour in the stock, bring to a simmer, cover and cook 20-30 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the cilantro. Serve immediately.
Wednesday, February 29, 2012
Pork & Sausage Jambalaya
After hearing The Catholic Foodie talk John Besh's cookbook, My Family Table: A Passionate Plea for Home Cooking, I requested it from the library. I’m always up for a book that encourages people to cook with their families on a regular basis, usually with basic recipes that can be adapted.
The book is all that with gorgeous photography added. Although not as long and more oriented to New Orleans style cooking, this book really reminded me of Julia Child’s The Way to Cook. Both have an easy-going, instructional quality that doesn’t stress too much over details while giving you the tools (and general recipes) to find your own way in the kitchen. I’ve certainly gotta give Besh full props for not being afraid to show his two boys proudly holding two just-killed wild birds or showing a just dead chicken. Way to reconnect us to where food really comes from. I like it.
I was particularly interested in the Sausage and Pork Jambalaya and the Eggplant Dressing, although the Stuffed French Toast (stuffed with Nutella) seemed a bit over the top. Full disclosure, I am not really a fan of French Toast, but that’s another story.
As it turns out the Pork & Sausage Jambalaya is absolutely delicious. And simple. I am giving it as a sample to lure you into trying the book for yourself.
Now that I am rereading the recipe, I see that I should have used only half the bell pepper instead of the whole thing. However, that is what's so great about these recipes. Adapt at will, just as the people who came up with it would. They used what they had.
Also, I am confessing here and now that when I saw the recipe called for 3 cups of rice, I should have known it was to feed a large number of people. We have a lot in the freezer as a result.
Pork & Sausage Jambalaya
1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced (I used kielbasa)
3 cups uncooked converted Louisiana white rice (I used plain long-grain rice ... again, it's what I had)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork (I had none on hand so bought a few pork chops, diced them and sauteed the meat in the bacon fat.
3 green onions, chopped
Salt
Tabasco
1.
In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes.
2.
Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low and simmer for 18 minutes. Remember the pork and sausage are already cooked, you're only making the rice at this point. Remove the pot from the heat and it's ready to serve! Season with salt and Tabasco. (We didn't need either. It was superb.)
The book is all that with gorgeous photography added. Although not as long and more oriented to New Orleans style cooking, this book really reminded me of Julia Child’s The Way to Cook. Both have an easy-going, instructional quality that doesn’t stress too much over details while giving you the tools (and general recipes) to find your own way in the kitchen. I’ve certainly gotta give Besh full props for not being afraid to show his two boys proudly holding two just-killed wild birds or showing a just dead chicken. Way to reconnect us to where food really comes from. I like it.
I was particularly interested in the Sausage and Pork Jambalaya and the Eggplant Dressing, although the Stuffed French Toast (stuffed with Nutella) seemed a bit over the top. Full disclosure, I am not really a fan of French Toast, but that’s another story.
As it turns out the Pork & Sausage Jambalaya is absolutely delicious. And simple. I am giving it as a sample to lure you into trying the book for yourself.
Now that I am rereading the recipe, I see that I should have used only half the bell pepper instead of the whole thing. However, that is what's so great about these recipes. Adapt at will, just as the people who came up with it would. They used what they had.
Also, I am confessing here and now that when I saw the recipe called for 3 cups of rice, I should have known it was to feed a large number of people. We have a lot in the freezer as a result.
Pork & Sausage Jambalaya
1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced (I used kielbasa)
3 cups uncooked converted Louisiana white rice (I used plain long-grain rice ... again, it's what I had)
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork (I had none on hand so bought a few pork chops, diced them and sauteed the meat in the bacon fat.
3 green onions, chopped
Salt
Tabasco
1.
In a large heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes.
2.
Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low and simmer for 18 minutes. Remember the pork and sausage are already cooked, you're only making the rice at this point. Remove the pot from the heat and it's ready to serve! Season with salt and Tabasco. (We didn't need either. It was superb.)
Subscribe to:
Posts (Atom)