This risotto tastes fresh and lemon-y and is great with a heap of fresh cracked black pepper on top. Delish!
Lemon-Basil Risotto
Ingredients:
-4 tbsp. olive oil (I used lemon-infused oil but regular is fine)
-5 finely chopped shallots
-1 1/2 cups risotto rice
-3/4 cup white wine
-5 cups vegetable stock
-1/3 cup freshly squeezed lemon juice
-3 tsp. nutritional yeast
-1 1/2 cups fresh chopped basil
Method:
In a large saucepan, heat the olive oil over medium heat. Once hot, add shallots and cook until translucent. Add the rice and stir and cook for 2 more minutes until it's all coated.
While the shallots cook, bring the stock and lemon juice to a simmer in another saucepan.
Add wine to the rice and slowly stir, allowing the rice to absorb the wine. Keep stirring. Once the wine is almost absorbed, add the stock in 1/2 cup increments, stirring constantly. Add each additional 1/2 cup once it looks like the risotto has absorbed the last one.
When there's only about 1/2 cup of stock/lemon juice left, add the nutritional yeast and stir. Then stir the remaining liquid into the rice and stir until you get a nice risotto-y consistency and it's almost all absorbed.
Remove from heat, stir in basil and a bit of fresh pepper, and serve!
Optional topping: more fresh pepper and some lemon zest.
Showing posts with label Rice dishes. Show all posts
Showing posts with label Rice dishes. Show all posts
Saturday, January 19, 2013
Wednesday, September 26, 2012
How to Use Your Mangoes Part II
As promised, here is the other recipe I tried and it was a huge hit. I pretty much followed this recipe exactly because Isa Moskowitz at the Post Punk Kitchen is amazing and a real trailblazer in vegan cooking. It looks like a complicated recipe but trust me it's not. Also, I cut the recipe in half when I made it at home and we had enough for dinner with plenty of leftovers for lunches the next couple of days. It reheats well too. Enjoy!
Original recipe can be found here: http://www.theppk.com/2012/02/mango-fried-rice/
Mango Fried Rice
Ingredients:
-3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
-6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
-3 tbsp. peanut or canola oil, divided
-1 medium red onion, diced medium
-3 cloves garlic, minced
-1 tbsp. fresh minced ginger
-2 tsp. crushed coriander seed
-1/4 tsp. red pepper flakes
-6 cups cold jasmine rice
-3 tbsp. tamari or soy sauce (tamari is gluten free, soy sauce is not)
-1 tbsp. Sriracha hot sauce
-1 tomato, cut into 1/2 inch pieces
-2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
-15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too) (I use Thai basil, which can be found in Asian stores, and it gives it a little something extra. But regular is fine, I'm sure.)
-2 tbsp. fresh lime juice
To serve:
-Extra Sriracha
-Fresh cilantro (optional)
Method:
Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.
Original recipe can be found here: http://www.theppk.com/2012/02/mango-fried-rice/
Mango Fried Rice
Ingredients:
-3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
-6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
-3 tbsp. peanut or canola oil, divided
-1 medium red onion, diced medium
-3 cloves garlic, minced
-1 tbsp. fresh minced ginger
-2 tsp. crushed coriander seed
-1/4 tsp. red pepper flakes
-6 cups cold jasmine rice
-3 tbsp. tamari or soy sauce (tamari is gluten free, soy sauce is not)
-1 tbsp. Sriracha hot sauce
-1 tomato, cut into 1/2 inch pieces
-2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
-15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too) (I use Thai basil, which can be found in Asian stores, and it gives it a little something extra. But regular is fine, I'm sure.)
-2 tbsp. fresh lime juice
To serve:
-Extra Sriracha
-Fresh cilantro (optional)
Method:
Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.
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