DAD’S RICE FEAST

Rice for Dad’s Feasting club club May- June 2021club September-October 2020 Edgars Club @ 7 yearsEdgars Club @ 6 years

thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 1 cup hot broth. Stirring 4811011048 INGREDIENTS: Parmesan often, cook until the rice 8 c. chicken or vegetable 3/4 c. frozen peas, thawed has mostly absorbed broth 2 tbsp. chopped fresh liquid. Add remaining 1 tbsp. oil parsley broth about 1 cup at a 1 onion, finely chopped time, continuing to allow 2 tbsp. butter, divided INSTRUCTIONS the rice to absorb each 2 cloves garlic, minced BIn a medium saucepan addition of broth before 350g button mushrooms, over medium heat, bring adding more. Stir often sliced chicken broth to a and cook until the risotto 1 bay leaf simmer. Reduce heat to low. is al dente and creamy, not 4 sprigs thyme In a large pot or Dutch mushy. (You might not Salt oven, heat oil. Add onion need all the broth.) Freshly ground black and cook, stirring often, Add the mushroom pepper until translucent, about 5 mixture back into the rice. 2 c. arborio rice minutes. Add 1 Stir in Parmesan and peas 1/2 c. white wine tablespoon butter, garlic, then garnish with parsley. 1 c. freshly grated mushrooms, bay leaf and Serve warm.

2 tbsp. extra-virgin olive oil 3 chicken breasts (about 500g) Kosher salt Freshly ground black pepper 2 tbsp. sesame oil, divided 1 medium onion, chopped 2 carrots, peeled and diced 3 cloves garlic, minced 1 tbsp. freshly minced ginger 4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas 3 large eggs, beaten 3 tbsp. low-sodium soy sauce 2 green onions, thinly sliced

In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.

4 c. lowsodium chicken broth 3 c. water 4 tbsp. butter, divided 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 c. rice 1 Kosher salt 1/4 c. dry white wine 1 tbsp. fresh lemon juice 1 c. freshly grated Parmesan cheese, plus more for serving Freshly ground black pepper 2 tbsp. chopped chives 2 tbsp. finely chopped basil

In a medium pot, combine water and broth and bring to simmer. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. Top with chives and basil and more Parmesan before serving.

5 c. low-sodium vegetable or chicken stock 10 oz. jar sundried tomatoes packed in olive oil, chopped 1 clove garlic, minced 1 large onion, chopped kosher salt Freshly ground black pepper 1 1/2 c. arborio rice 1 c. dry white wine 1 1/2 c. grated pecorino 2 tbsp. unsalted butter 1/4 c. chopped fresh basil

Preheat oven to 425°. In a medium saucepan, warm vegetable stock over low heat. In a small Dutch oven over medium-high heat, add sun-dried tomatoes with oil, garlic, onions, salt, and pepper. Sauté for 2 minutes, stirring with a wooden spoon. Add the rice and wine and stir until wine is absorbed, about 2 minutes. Reduce to low heat and ladle 3 cups warm stock in 1 cup increments; continuously stir until rice absorbs most of the liquid, 5 to 7 minutes. Stir in last 2 cups of stock and place lid on Dutch oven. Bake for 15 minutes. Remove from oven. Stir in cheese and butter until creamy. If the risotto is too thick, add in a splash of stock. Garnish with basil and serve immediately.

2 tbsp. extra-virgin olive oil 1/4 medium onion, finely chopped 1/2 red bell pepper, finely chopped 2 c. long grain white rice 2 c. low-sodium chicken broth 1 c. tomato sauce Juice of 1/2 lemon 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. dried oregano 1/2 tsp. ground cumin Kosher salt Freshly ground black pepper 1 tbsp. freshly chopped cilantro, for garnish

In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cook until all liquid is absorbed, 15 to 18 minutes. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately.

1 large head of cauliflower, cut into florets 1/2 lb. ground beef 1 kosher salt 2 1 small onion, diced 3 1 c. diced carrots 4 1/4 c. low-sodium soy sauce 1 tsp. garlic powder 1 tsp. crushed red pepper flakes 1 c. frozen peas 1/4 c. chopped green onions

Place cauliflower into a blender filled with 3 cups of water. Pulse until cauliflower is the size of rice. If necessary, blend in two batches. Drain in colander and pat dry with paper towels, then set aside to dry. In a large sauté pan over medium-high heat, brown ground beef, breaking up pieces with a wooden spoon; season with 1 teaspoon salt. Add onions and carrots and sauté until softened, 3 to 4 minutes. Add soy sauce, garlic powder and red pepper flakes; simmer 1 minute. Add cauliflower and peas, toss together until warmed through, 2 to 3 minutes. Add green onions and serve immediately.