Baked Mushroom Risotto

Preparation Time: 45mins
(+ 30mins to soak the mushrooms + prepare the eggplant)
Serves 4

¼ cup dried mixed or shitake mushrooms
1 cup warm water
1½ cups Arborio rice
2 cups vegetable stock

Sautéed Eggplant
1 large eggplant
2 tbs sunflower oil
3 garlic cloves, diced
1 red chilli, diced
1 tbs rice wine vinegar
1 tsp dark soy sauce
pinch of white pepper
4 shallots, finely sliced
250g (9 oz) cherry tomatoes
¼ cup flat leaf parsley, roughly chopped
toasted sesame seeds (optional)

Soak the dried mushrooms in the cup of warm water for about 30 minutes.

Dice the eggplant and lay out on a clean tea-towel or absorbent paper, sprinkle over a little salt and allow to sit for about 30 minutes, and then pat dry.

Pre-heat the oven to 180°C/356°C

Strain the mushrooms reserving the liquid. Finely dice the mushrooms and combine with the Arborio rice in an oven proof dish.

Combine the stock and reserved liquid from the mushrooms, topping up with a little more stock to make three cups total.

Pour the stock mixture over the rice and mushrooms and place in the pre-heated oven for 40-45 minutes until liquid is absorbed and rice is tender.

{Start to sauté in the last 15-20 minutes of the risotto cooking time.}

Heat the oil in a good sized frypan over a medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant. Add the eggplant and toss over a medium-high heat for 7-8 minutes until soft and golden.

Add the rice wine vinegar, fry for a few seconds then add the soy and white pepper, continue to toss, add the shallots and cherry tomatoes and cook for a further few minutes until the cherry tomatoes begin to blister.

Remove from the heat, check seasoning, add a little more soy if need be and toss through the parsley.

Serve immediately piled on top of warm baked mushroom risotto and sprinkled with a little toasted sesame seed. Perfect for a great vegan meal the whole family will enjoy!

From VeggieNumNum

Baked Risotto w/ Green Veggies

Preparation Time: 45 mins
Serves 4

1 cup Arborio rice
2 ½ cups homemade or good quality vegetable stock
Juice of 1 orange

Tossed Green Veggies
70g (2.5 oz) almonds, roughly chopped
1/3 cup vegetable stock
Juice of 1 orange
1 tsp Dijon mustard
250g (9 oz) green beans, topped & tailed
1 bunch asparagus, woody ends removed
1 tbs olive oil
zest of 1 orange
1 bunch spinach, roughly chopped
Pre-heat the oven to 180°C/356°F

Add the Arborio rice, stock and orange juice to a baking dish and combine. Cover with a tight fitting lid or with foil and bake in the pre-heated oven for 40-45 minutes until nearly all liquid is absorbed and rice is al dente.

Prepare the green veggies just before serving so within the last 10 minutes of the baked risotto cooking time.

Whisk the stock, orange juice and Dijon mustard in a small jug or bowl until smooth, set aside.

Heat a good sized frypan or wok add the almonds and dry roast tossing continually, cooking over a medium heat for 1-2 minutes until just brown.

Add the beans and asparagus and drizzle with olive oil, toss in the pan to coat with oil, add the stock and mustard mixture and cook for 2-3 minutes.

Add the zest and spinach and cook for a further minute or until the spinach is just wilted.

Serve immediately accompanied by spoonfuls or warm baked risotto. Yum!

From Veggienumnum

SPANISH RICE

SPANISH RICE
1 cup rice2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. Add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

Cashew-Crusted Chicken on Basil-Pineapple Rice

Cashew-Crusted Chicken on Basil-Pineapple Rice

1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt

Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.

Yield: 4 servings (1 chicken breast half and ¾ cup rice)

CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g

Cooking Light, NOVEMBER 2001

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

From Annie's Eats

Garlicky Baked Rice

Garlicky Baked Rice
Adapted from Annie's Eats
Printable Recipe

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Melt the butter over medium-high heat in a Dutch oven. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed. Stir in a squeeze of fresh lemon juice and serve warm.
From Amy @ PlayingHouseBlog.com