Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber. If you prefer, you can replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms. Read the rest of this entry »
Archive for side dish
Barley Risotto with Corn and Basil
Roasted Cauliflowers
This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!
Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »
Parmesan Risotto
One of my favorite reasons to make risotto is that if I’m cold, physically chilled to the bone, standing over the risotto and stirring it for half an hour will warm me right up.Keep in mind that making risotto does require patience, it cannot be rushed. The rice will only absorb so much liquid at a time; it is the perfect “slow food”. I ensure you that it’s worth the try! Read the rest of this entry »
Broiled Shrimp Scampi / Rice Pilaf with Tomatoes
This recipe is awesome and unbelievably easy! Broiled Shrimp Scampi is also good served over pasta.
This is a great way to cook shrimp with less oil. A broiler heats from the top, so you need very little oil to prevent food from sticking to the cooking surface. Broiled shrimp scampi takes about 10 to 15 minutes to do (mostly prep time).
As for the rice pilaf, you definitely want to stick with long-grain type. Long grain rice is long and slender. When cooked, the grains remain separate and fluffy. Long grain rice is great when used as a side dish or a main dish. Feel free to use the flavored canned diced tomatoes in this particular rice pilaf. The rice pilaf is about half hour to 40 minutes (prep time included).
Both recipes serves 4. Read the rest of this entry »
Spicy Red-Pepper and Eggplant Confit
This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
