2 T. butter
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese
Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
New Orleans Jambalaya
1 chicken (3-4 lbs.) cut in pieces
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
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