This risotto tastes a bit like a savory rice pudding. Since finding brown Jasmine rice, we have pretty much abandoned white rice. Except for this dish. It is easy, quick and comforting and I don’t mess with a good thing.
The original recipe was given to me by secretary of the language school I worked at in Italy. I was complaining that I was bored with my own food and wanted something new but not fussy to make. I remember her explaining this rice dish to me in the simplest way possible since my Italian was not good. ‘Riso, uovo, mozzarella, burro, basta.’ It was almost a poem and the resulting dish was too. I then added the lemon and cabbage which I think horrified her. Sorry Ester! Serves 2 at least Two cups of Arborio rice Half the head of small white cabbage, shredded thinly 2 eggs beaten A ball of mozzarella pulled into small pieces (makes about a cup) Two tablespoons of butter The juice of half a large lemon Salt and pepper
0 Comments
If you’re familiar with Jamaican food you’ll know that rice and peas is actually rice and beans. I love this dish, it’s easy and tasty and it’s packed full of good things like protein, whole grains and iron.
Make a big pot and eat as a side with marinated chicken and fried plantains or on its own as a quick lunch. Serves 4 1 tablespoon of canola oil One medium sized onion, finely chopped (ideally the onion should melt into the rice. A food processor does a good job) Brown jasmine rice 1 can of coconut milk 1 can of red kidney beans Salt
|
Welcome to Illustrated Foodie!Archives
July 2017
Categories
All
|