Illustrated Foodie
  • Home
  • Recipes
    • Breakfast
    • Dinner
    • Soup
    • Smoothies
    • Snacks
  • Contact

Illustrated Foodie

Fast Risotto with Cabbage

10/9/2015

0 Comments

 
Picture
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
  • Cook the rice in four cups of water until almost cooked through but still a little crunchy (about 10 minutes, though different brands of rice can vary in cooking time)
  • Add your cabbage and cook until cabbage and rice is tender
  • Remove the rice from the heat and quickly add the egg, cheese and butter
  • Beat until smooth and creamy and stringy and luscious
  • Add lemon, salt and pepper, stir and serve.
0 Comments

Jamaican Rice and Peas

9/30/2015

0 Comments

 
Picture
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
  • In a large heavy bottomed pot fry the onion in the oil until soft
  • Pour in the can of coconut oil
  • Fill the empty can with rice, add to the pot
  • Fill the same can with cold water and pour into the pot, scrape out any rice kernels
  • Drain the beans and add to the rice
  • Cook for about 45 minutes or until the rice is cooked through and the liquid has been absorbed
0 Comments

    Welcome to Illustrated Foodie!

    Archives

    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    October 2016
    September 2016
    April 2016
    March 2016
    January 2016
    October 2015
    September 2015

    Categories

    All
    Autumn Recipes
    Baking
    Beef
    Breakfast
    British Food
    Cheese
    Chicken
    Dinner
    Easy Food
    Fish
    Fruit
    Herbs
    Italian Food
    Jamaican Food
    Lamb
    Pork
    Quick Meals
    Rice
    Salads
    Smoothie
    Soup
    Sweet
    Vegan
    Vegetables
    Vegetarian
    Weekend Meals
    Winter Recipes

Powered by Create your own unique website with customizable templates.
Photos used under Creative Commons from ©HTO3, cookbookman17, Starr Environmental, cookbookman17, rossination, Steven Jackson Photography, George Alexander Ishida Newman, randomduck, Laurel Fan, CJ Isherwood, Starr Environmental, Annie Mole, Rob.Bertholf, FoodCraftLab, quinn.anya, QueenaSookKim, nicolasschabram, woodleywonderworks, runran, Bad Reichenhaller
  • Home
  • Recipes
    • Breakfast
    • Dinner
    • Soup
    • Smoothies
    • Snacks
  • Contact