Rice with Sage and Rosemary
Rice with Sage and Rosemary
Adapted from Cooking from the Heart of Italy by Lidia Bastianich
This rice dish is quick and easy to make. No constant stirring like a traditional risotto, but still creamy since it uses short grain rice. Perfect for a quick weeknight meal.
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Spring Risotto with Leeks and Roasted Radishes
Spring Risotto with Leeks and Roasted Radishes
Roasting radishes turns them sweet and nutty. This risotto is perfect for a cool spring evening. Sweet sautéed leeks and nutty radishes are the perfect accents to the creamy risotto.
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Butternut Squash Risotto with Sage
Risotto with Roasted Butternut Squash, Peas, and Sage
Here’s a warm and hearty fall risotto. Sweet and caramelized roasted butternut squash, bright green peas, and earthy sage provide amazing flavor boosts to creamy, delicious risotto.
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Eggs in a Spinach Nest with Roasted Tomatoes
Eggs in a Nest with Roasted Tomatoes
Adapted from Animal, Vegetable, Miracle by Barbara Kingsolver, recipe by Camille Kingsolver
I first came across this recipe when I read Animal, Vegetable, Miracle a couple years. The other night I had a few ingredients in the refrigerator and wanted to make a quick dinner and this recipe came to mind. I had not tried it yet, but remembered the basic idea, so just went for it. I didn’t even look up the original recipe. Looking at it today, I didn’t even realize the recipe called for brown rice. I just happened to have some in the refrigerator and decided to use it. The recipe is also great because you could make it for breakfast, brunch, lunch, or dinner.
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Seeded Rice
Nutty Seeded Rice
Adapted from The Healthiest Meals on Earth by Jonny Bowden, Ph.D., C.N.S
Added nuts or seeds to brown rice increase the protein of the dish and adds extra nutrients. It also offers an added crunch. Cooking the seeds with the rice softens them a bit, making the texture a bit more similar to the rice. Garnish with chopped parsley to accent the dish with some green.
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