The Missing Ingredient

A Food Blog

Mock Risotto May 2, 2009

Filed under: Cheese,Pasta,Vegetarian — xigumdrops @ 11:55 am
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mock-risotto
I’m finally back! It’s been awhile as I’ve been super busy at work. This was an awesome alternative to labor-intensive risotto and a “light” recipe! It works well as a vegetarian main dish but I served it was simple baked chicken.

Source: eatingwell.com

1 tablespoon olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4 inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago cheese, plus more for passing
1/4 cup minced chives or scallion greens

1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, about 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
2. Remove cover and spread asparagus and bell pepper on top of the simmering rice- – do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
3. Add peas and cream cheese; stir until the mixture if creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, abut 5 minutes more. Stir in 1/2 cup of Asiago cheese. Serve topped and chives/scallions and additional grated cheese.

 

Quinoa with Black Beans and Cilantro November 28, 2008

Filed under: Quinoa,Salad,Side dish,Vegetarian — xigumdrops @ 5:28 pm
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quinoa

I bought a bag of Quinoa at Dean & DeLuca a few weeks ago and have been looking for a recipe to catch my eye.  I found this one from Liz’s Cooking Blog originally from Bon Appetit.  I really liked the texture of the quinoa and I liked it much better than couscous.  I didn’t find the recipe spicy at all and actually think it would be better with diced jalapenos or some chipotle powder.  

1 tablespoon vegetable oil

2 cups chopped white onions

1 cup chopped red bell pepper

1 cup quinoa, rinsed, drained

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 1/2 cup water

1 15-ounce can black beans, rinsed, drained

1/2 cup chopped fresh cilantro, divided

Crumbled Cotija cheese or feta cheese (optional) (I used sharp cheddar)

 

1.  Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.

2.  Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.