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Posts Tagged ‘Rice’

Stuffed Grape Leaves

• 1 cup uncle bens converted rice
• 1/2 lb ground lamb
• 3 teaspoons cinnamon
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup lemon juice

Prepare Pot
• 1/2 cup lemon juice
• 3 tablespoons butter
• 6 cups water, cover over leaves
• 2 tablespoons olive oil
Directions
Wash and stem fresh grape leaves. Add briefly to a pot of boiling water until wilted. Remove from pot and dry on paper towels.

While drying make filling sauce. Mix lamb, rice, seasonings, lemon juice and butter. Stuff grape leaves with half of a tablespoon or more of the rice mixture. Fold and roll.

Line the bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.

Fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.

Bring to boil and simmer for about 20 to 25 till done (check one to see if done). Remove grape leaves with tongs.

Serve with Garlic Sauce

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Risotto with Wild Mushrooms, Garlic and Sage

Serves: 4

Ingredients:

  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 1/3 cup chopped shallots
  • 1 cup sliced wild mushrooms, such as shiitaki, cremini or oyster mushrooms
  • 3 cloves minced garlic
  • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
  • 3 cups low-sodium chicken broth
  • 1/3 cup dry sherry
  • 1/3 cup freshly grated Parmesan cheese
  • pinch of salt
  • freshly ground black pepper
  • 1 cup Arborio rice

Directions:

Heat the olive oil and butter over medium heat in a pot. Add the shallots and cook until it turns translucent, about 4 minutes. Add the mushrooms and cook until they begin to soften.

Add the garlic and sage and cook 2 minutes more.

Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

Add about 1 cup of the hot stock heated in microwave to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.

Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Sprinkle with the remaining cheese.

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