Recipezaar: Short-grain rice,Vegetarian recipes

Sushi Rice

Sat, 01 Mar 2003 20:02:57 -0500

I like this recipe because it is pretty easy and I have gotten good results everytime I use it. It is adapted from a couple of different recipes. (This makes almost 2 cups of seasoning, I put what I have left in a jar or bottle and refrigerate) -- posted by gingerkitten D

Sushi Salad

Thu, 10 Apr 2003 20:14:13 -0400

GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it. -- posted by Tyler Clarke

Party Brown Rice With Pistachios and Cranberries

Fri, 09 May 2003 20:00:19 -0400

Flavorful,Robust and Good for You! Vegans can use water or Vegetable Stock recipe #54127 instead of chicken broth. This recipe is for a crowd s but can be easily cut in half. -- posted by ~Rita~

Tex-Mex Mexican Rice recipe from Gigi

Thu, 24 Jul 2003 20:08:20 -0400

Recipe from Gigi's posting in Request a Recipe. -- posted by Andy Wold

Mushroom Rice

Wed, 27 Aug 2003 20:03:46 -0400

Very simple, yet very effective. Best served warm. -- posted by alizaweeza

Rice Pudding with Quince Paste

Wed, 03 Sep 2003 20:00:09 -0400

I found this whilst looking for quince paste recipes. This looks like real comfort food to me. -- posted by JustJanS

Sweet Crunchy Muggy Moopla

Wed, 12 Nov 2003 20:00:34 -0500

When you want a muggy shot of energy. This Moopla will carry you through math, it's that powerful! -- posted by FarmGirl

Mushrooms on Rice

Tue, 16 Dec 2003 20:00:16 -0500

A must have recipe for all mushroom lovers. It makes a nice main or side dish. Very simple and delicious. -- posted by Sallyanne

Broccoli & Rice Casserole

Sat, 24 Jan 2004 19:59:15 -0500

This is so very delicious. Its always a favorite even if you don't like broccoli. Give it a try. You won't be sorry. My mother in-law gave this recipe to me and I can never make or eat enough of it. -- posted by JustaQT

Red Beet Risotto

Sun, 01 Feb 2004 20:00:21 -0500

This recipe comes from Toronto restauranteur Massimo Capra - its one of his most popular dishes! -- posted by CountryLady

Rice Pudding with Pears

Tue, 17 Feb 2004 20:00:31 -0500

In my quest for Rice Pudding Nirvana, this brings me close to paradise! The recipe is from the Cooking Light 1993 Recipe Annual. -- posted by ClareVH

Simply Splendid Rice Pudding

Thu, 11 Mar 2004 20:17:33 -0500

This recipe is posted for a Recipezaar member who is looking for an eggless, baked rice pudding. It's untried by me, but it sounds good so I'll likely try it soon! I found it in Rose Murray's cookbook, "Hungry For Comfort: The Pleasures of Home Cooking" (which, incidentally, is a great book). This is what Rose Murray says about this recipe: "Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto." -- posted by Lennie

Risotto Verde

Wed, 28 Jul 2004 20:00:11 -0400

From Jenny Stacey's "What's Cooking - Vegetarian" -- posted by Missy Wombat

Party Sushi Balls

Tue, 26 Oct 2004 20:00:00 -0400

Notice: this recipe doesn't work as written. i am in the process of updating amounts & techniques. i will post once i know all the changes. thank you. -- posted by Linorama

Inari Zushi

Sat, 15 Jan 2005 20:00:42 -0500

Not what people usually think of when they hear sushi. These are pouches made of fried tofu, that are stuffed with sushi rice. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. From Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967. Aburage is fried slices of tofu that can be bought in stores that sell Japanese food. They are often sold 2 pieces to a package, but are also available in Japan in a form that has already been opened into pouches for this sushi. For this recipe, 20 pieces, or 40 half pieces, are necessary. -- posted by mianbao

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C

Sat, 15 Jan 2005 20:01:16 -0500

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid) -- posted by Nose

Rice Pudding (Made With Coconut Milk)

Fri, 18 Mar 2005 16:16:29 -0500

This a simple, creamy rice pudding. If you want to make this diary free just substitute the milk with coconut milk. -- posted by Christie*

Roast Fennel Risotto

Mon, 25 Apr 2005 15:24:57 -0400

A subtle and delicious recipe - the fennel seeds and herbs really integrate the taste of the roasted fennel into the whole dish. During preparation, some chefs exhort you to stir the risotto constantly; I find risotto quite forgiving provided it doesn't stick to the pan, so I would prefer to use the phrase 'stir regularly'. At the end of cooking, the risotto should still be pourable, but should not have a large 'head' of unabsorbed fluid when left to settle. -- posted by ID

Minado's Perfect Sushi Rice

Wed, 27 Apr 2005 16:21:01 -0400

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it! -- posted by BirdyBaker

Chinese Gingered Rice

Fri, 29 Apr 2005 16:24:59 -0400

If you don't like to sauté with sesame oil, you can substitute peanut or canola oil for the sautéing and then drizzle a bit of sesame oil in when you add the water and salt. -- posted by Mercy

Rice Beverage

Tue, 31 May 2005 11:59:57 -0400

This is for anyone who wants to remove dairy from diet. -- posted by jswope162

Green Risotto

Tue, 12 Jul 2005 14:38:07 -0400

From Rachael Ray's second 30-minute meal cookbook.. sounds like a delicious and simple (Rachel's trademark) rendition of risotto. -- posted by GothicGranola

Capsicums Stuffed With Rice, Olives and Almonds

Thu, 04 Aug 2005 03:26:38 -0400

A quick and healthy vegetarian dish that can be served as part of a larger menu or just with a nice salad for a simple meal. -- posted by Wendys Kitchen

Asian Tofu Pockets

Wed, 10 Aug 2005 16:35:47 -0400

Nori sheets and tofu pockets can be purchased from the Asian supermarket. -- posted by Wendys Kitchen

Kao Pad (Thai-Style Fried Rice)

Mon, 29 Aug 2005 19:56:04 -0400

From Sundays at Moosewood. -- posted by Ms*Bindy

Norwegian Rice Cream With Strawberry Sauce

Tue, 13 Sep 2005 10:07:50 -0400

This is a lovely little desert. Very easy to make. Posted for Zaar World Tour 05 -- posted by Amis

Yang Chow Fried Rice

Tue, 03 Jan 2006 19:28:41 -0500

A vegetarian version. From Cooking Light. Per 1 cup serving: 348 calories, 8.l5 g fat, 11 g protein, 55 g carb, 4.9 g fiber, 141 mg cholesterol. -- posted by ratherbeswimmin'

Risotto and Porcini Mushrooms and Mascarpone Cheese

Sun, 08 Jan 2006 19:48:56 -0500

Mascarpone is a buttery-rich cheese that gives the risotto its luxurious creamy consistency. This is time consuming but is easy to cook. I hope you will try it, it's a mouth watering recipe and is a great side to many roasts, chicken or steaks. Found this on the cookinglight web site. -- posted by Manami

Lemon Parmesan Risotto Balls

Thu, 16 Feb 2006 15:52:34 -0500

Saw these being made on foodnetwork.tv and they looked very interesting. Inactive cooling time is an hour. -- posted by Manami

Creamy Rice Pudding Layered With Berries

Thu, 23 Feb 2006 14:01:01 -0500

Rice pudding is a always a favorite. This version is so delightfully delicious because it is served with layer of berries and almonds in between the pudding, and garnished with cinnamon or nutmeg, finely processed almonds, whipped cream or non-dairy whipped topping, or/and fresh mint sprigs. This version is elegant enough for a dinner party when served in chilled fancy dessert cups, champagne glasses or parfait glasses. This is a combination of three different recipes found on Diana's Desserts, I love that site and the desserts turn out just like the pictures - beautifully. I already included the cooling time but didn't include time for cooking the rice, as it varies. -- posted by Manami

Island Rice Pudding

Fri, 24 Mar 2006 15:12:03 -0500

A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger... ;) -- posted by Elmotoo

Sushi Rice

Wed, 12 Apr 2006 20:50:11 -0400

It is a simple to make sushi rice, that i've worked over months, trying to perfect it. -- posted by Daniel Dorronsoro

Risotto With Fresh Basil-Mint Pesto

Fri, 14 Apr 2006 11:46:46 -0400

This pesto uses both fresh basil and fresh mint! Some grocery and natural food stores now sell arborio rice in bulk. Another healthy recipe from www.aicr.org. -- posted by Cookgirl

Risotto Con Limone E Menta

Mon, 17 Apr 2006 13:44:55 -0400

"Risotto with Lemon and Mint". Recipe from Ursula Ferrigno c/o ivillage.com in the UK. Very easy to prepare. Use fresh mint from your garden! Note that I had to convert measurements from metric to imperial. Substitute other varieties of rice: vialone, nano, carnaroli, etc but NOT standard long grain rice-it won't work. Serve alongside chicken, fish, steamed vegetables, etc. -- posted by Cookgirl

Sweet & Spicy Rice Jamaican Style

Mon, 15 May 2006 18:09:59 -0400

This is a tropical seasoned rice, using Jamaican Jerk seasoning and other spices for subtle spicy taste and aromatic. Kids love it. Wonderful served with baked fish or chicken, or cold with milk. Hubby likes it that way. You can add or decrease spices. There is also additions for a show stopper salad. -- posted by Montana Heart Song

Blueberry Risotto

Wed, 24 May 2006 23:06:50 -0400

from 'The Silver Spoon Cookbook'. This sounds like a wonderful refreshing dish, perfect for this summertime fruit. -- posted by GothicGranola

Best Ever Sushi Rice

Mon, 05 Jun 2006 19:34:39 -0400

I learnt this recipe in a Sushi Making Workshop. Tastes delicious. -- posted by tunasushi

Maki Sushi Rice (Rice Cooker)

Mon, 03 Jul 2006 19:56:57 -0400

This is my recipe for sushi rice. Makes quite a bit- will make 5 nori sheets worth (which makes 10 nori rolls the same size as you get from the sushi shop!). Aussie cup size (250ml) used. -- posted by Chickee

Perfect Japanese Rice.

Thu, 06 Jul 2006 16:42:31 -0400

basic onigiri (riceball) recipe. Add any filling you want I particularly like Egg scrambled with some soy sauce (dark) and toasted (brush with a little miso mixed with sake and grill) Onigiri can be very hard to handmake. Moulds are available but difficult to get in the UK without paying high prices, small jelly mould or egg cups work really well. -- posted by PinkCherryBlossom

Garlic Fried Rice

Thu, 20 Jul 2006 22:27:13 -0400

this smells amazing! In our house we call it "tart rice" because it goes with anything *boom boom* My bigger half likes it with steak, I like to make it into onigiri for my lunch box. (cooking time does not include rice) -- posted by PinkCherryBlossom

Corn Risotto Casserole

Thu, 31 Aug 2006 21:27:32 -0400

I found this little gem in one of those free booklets they give out in the grocery store. It's great as a side dish but could also be a vegetarian main course, served with salad and bread. -- posted by Irmgard

Risotto Bianco

Mon, 04 Sep 2006 11:32:08 -0400

Classic, simple needs no other explanation. -- posted by PinkCherryBlossom

Spicy Tofu Sushi

Mon, 18 Sep 2006 23:26:01 -0400

High protein sushi rolls which are not too high in fat. The yield and measurements are estimates as sometimes I make this into thin sushi, sometimes futomaki, sometimes sushi layers. This mixture can even be placed inside rice balls, just finely chop the spring onion. -- posted by PinkCherryBlossom

Milk Risotto (Milk Rice "my Way")

Fri, 13 Oct 2006 15:35:48 -0400

Milk Rice (Milchreis) is a very traditional German Dessert. As I child I love it. And I still love it. But very often is made more like a pudding and the texture of the rice is almost lost. "My Way" milk rice is based on Risotto Rice of high quality, because the rice makes this dessert. I suggest to use "Carnaroli" rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet, but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silk dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate or a strong coffee. I love it not overly sweet. The flavours of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky. -- posted by Thorsten

Rice Bil Shareyah (White Rice With Browned Fideo Noodles)

Sat, 11 Nov 2006 04:43:31 -0500

This is a staple in all Egyptian houselholds. Its super simple, but looks and tastes great! Make it place of plain white rice and serve with any dish. Especially good with Molokheya (recipe posted). Enjoy! -- posted by cooking in cairo...

Tomatoes Stuffed With Rice

Mon, 13 Nov 2006 18:53:29 -0500

A very light, tasty recipe courtesy of Giada De Laurentiis. -- posted by Irmgard

Cardamom Rice Puddings

Sat, 18 Nov 2006 23:52:35 -0500

Individual rice puddings scentged with cardamom. These work great served with my scened cherries. -- posted by PinkCherryBlossom

Leek and Blue Cheese Risotto

Wed, 22 Nov 2006 16:00:00 -0500

I love risotto but I hate having to stand stirring all the time, this can be left to it's own devices. -- posted by PinkCherryBlossom

Nut Burgers Vegetarian

Wed, 22 Nov 2006 19:40:55 -0500

This is really quite good. I fooled my entire family. They swore it was meat. I browned them really well. I'm not a vegetarian, but continue to make it. I use walnuts, rice, miso, and soy sauce as the combination among the choices. I have also put in teriyaki and it was great. Sorry about the nutrition information not working with all of the choices! Enjoy :) -- posted by COREprojects

Ginger Rice Balls

Thu, 07 Dec 2006 12:36:33 -0500

One of my favourite types of rice balls especially when grilled and crispy. We buy our sushi ginger in thin slices in packets and jars, about 1/4 cup is what I use. Cooking time does not include time for rice. -- posted by PinkCherryBlossom

Pumpkin Sage and Chilli Risotto

Sat, 23 Dec 2006 21:33:50 -0500

An easy risotto that is spicy and tasty - central eating! Add a couple more chillies if you like it hotter -- posted by PinkCherryBlossom

Baked Rice Pudding With Cranberry and Banana

Thu, 28 Dec 2006 15:38:11 -0500

A special feel good pudding. Not only is this better for you than traditional versions but bananas also contain the amino acid Tryptophan which promotes serotonin production to help you cheer up and be happy! -- posted by PinkCherryBlossom

Spanakorizo

Mon, 22 Jan 2007 20:08:43 -0500

Risotto with a Greek twist. Wonderful served with grilled salmon or trout. -- posted by Irmgard

Coconut Pandan Rice Custard

Sun, 18 Feb 2007 14:36:11 -0500

I used to buy this from my local Asian market before I found a recipe. It's very rich, and the rice forms a base on the bottom. -- posted by Sascha

Sweetcorn Risotto Cakes

Sun, 04 Mar 2007 23:01:23 -0500

From love it magazine, a great lunch box filler or simple evening meal. -- posted by PinkCherryBlossom

Isaiah's Vegetarian Paella [ Kosher ]

Fri, 16 Mar 2007 17:08:08 -0400

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables. -- posted by What's Cooking?

Leek, Mushroom & Lemon Risotto

Wed, 21 Mar 2007 22:15:44 -0400

This has a great combination of flavours. Truly comfort food. -- posted by Moor Driver

Spicy Tofu Bento Bowl

Tue, 17 Apr 2007 23:52:08 -0400

From the October 2006 issue of Vegetarian Times. As the title indicates... yes... the tofu is spicy. -- posted by VegSocialWorker

Creamy Dreamy Rice Pudding (Non-Dairy)

Thu, 26 Apr 2007 13:38:11 -0400

This is an adaptation of my grandmother's rice pudding which I fondly remember. It is non-dairy and naturally sweetened, for my darling husband. It is a creamy dreamy warm after school treat on a cold winter day. A big favourite in my house, I know you'll love it as much as we do. Try flavoured soy beverages for a taste variation, just cut back or omit the maple syrup, vanilla and spices as required. -- posted by Meringue

Orange Rice Pudding

Thu, 31 May 2007 10:56:21 -0400

This comes from 1000 Great Recipes. Posting for ZWT3. In Spain, Greece, Italy and Morocco rice puddings are a favorite dish, especially when sweetened with honey. -- posted by dicentra

Rice and Cheese Balls

Mon, 04 Jun 2007 22:11:48 -0400

ZWT III. Simply Pasta and Italian -- posted by I Cook Therefore I Am

Stuffed Yellow Peppers With Spicy Swiss Chard and Scallion Pilaf

Mon, 06 Aug 2007 16:35:46 -0400

Food & Wine. August 2006. Stuffed peppers originate from Turkey. I did not know that! I think these could be done OAMC. -- posted by dicentra

Riso Al Latte (Rice and Milk) With Strawberries

Sat, 25 Aug 2007 22:51:16 -0400

From Simply Tuscan by Pino Luongo. This is found in the sectioon of the book called Summer: Dinner for Children and their Friends. Other types of berries work in this as well or use a mixture. -- posted by Ilysse

Mushroom Rice

Tue, 18 Sep 2007 10:25:55 -0400

A nice way to make flavorful, vegetarian, Mexican style rice. Very good with Rajas a la Crema. -- posted by Chef #586862

Tomato Paella

Wed, 26 Sep 2007 21:10:12 -0400

This is the easiest paella I've ever made. It was not very time consuming and tasted simply delicious. From Mark Bittman of the NY Times -- posted by Kimke

Butternut Squash Risotto

Thu, 03 Jan 2008 01:56:04 -0500

This is a basic risotto recipe using butternut squash and green onions. It has no cheese, but you can add some grated Parmesan if you want. -- posted by Revolution_in_the_Kitchen

Warm Rice Pudding With Seasonal Fruit

Sat, 05 Jan 2008 18:16:53 -0500

This is a Michael Chiarello recipe that I found in the Energy Times magazine. Saving it to try. The cook times are a guess right now. -- posted by WI Cheesehead

Rarebit Risotto

Sun, 13 Jan 2008 01:08:42 -0500

I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor. -- posted by damienducks

Vegan Rice Pudding With Coconut.

Fri, 08 Feb 2008 21:19:15 -0500

Yummy vegan rice pudding with a nice rich coconut flavour. -- posted by DropTool

Basic Chamorro Red Rice

Tue, 04 Mar 2008 23:57:20 -0500

Basic Chamorro red rice...add some finadene - and your golden! -- posted by Zandra

Leek and Scallion Risotto

Tue, 11 Mar 2008 00:45:43 -0400

This one comes from Lidia Matticchio Bastianich, who demonstrated it on "Victory Garden" (the PBS show). I didn't see the show, but ate this last night at my friend Marcia's house -- it was UNBELIEVABLE. This was fabulous! So good that four hours later, when my husband and I were falling asleep, I heard him murmur, "That was really great risotto ..." Marcia says it makes a lot and it freezes beautifully -- just add a bit of chicken broth and pop it in the microwave to warm it up. This will absolutely become a staple at our house, calories or no! -- posted by KLHquilts

Artichoke and Rice Salad

Mon, 12 May 2008 02:12:29 -0400

Inspired by a 1960 classic; this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy textire. Martha Stewart is using this dish in her mother's day luncheon menu. Didn't include cooling times.Have made a few subtle changes so that it can be vegetarian, as well. -- posted by Manami

Risotto With Peppers and Gorgonzola

Sun, 25 May 2008 02:57:28 -0400

Rich and creamy risotto. -- posted by Maïté G.

Weight Watchers (Ww) Roasted Squash Risotto

Thu, 17 Jul 2008 18:01:22 -0400

This came from the UK version of weight watchers magazine. Its thick and creamy and satisfyingly filling. It works out at 3 points per portion (based on the British system) Adding roasted garlic (if you have any) really enhances this dish and adds to the richness of it. -- posted by PinkCherryBlossom

Zucchini Egg-Lemon Soup

Mon, 22 Sep 2008 01:33:08 -0400

I found this recipe by Mark Bittman for the New York Times in today's newspaper. It is a simple late summer or early fall recipe that requires no soup stock. -- posted by blucoat

Chinese Black Rice or Forbidden Rice

Fri, 21 Nov 2008 20:15:25 -0500

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color. -- posted by Sweetiebarbara

Roasted Pepper Risotto

Tue, 23 Dec 2008 16:23:27 -0500

Adapted from a recipe at delicious:days; she includes chorizo, which I don't much like. You can, if you like, peel the peppers about 30 minutes after you put them in the bag, but it's MUCH easier if you let them sit overnight. -- posted by DrGaellon

Three Cheese Risotto

Tue, 30 Dec 2008 00:48:46 -0500

Serve with steamed vegetables or a tomato and baby spinach salad. -- posted by English_Rose

Roasted Pepper Risotto

Thu, 01 Jan 2009 14:51:41 -0500

Sushi Rice

Mon, 05 Jan 2009 23:35:11 -0500

We love sushi, and have been making a lot of it lately. This is the recipe we use for our rice. This is enough the fill 2 sheets of Nori. -- posted by Sara 76

Dolmades

Mon, 05 Jan 2009 23:56:24 -0500

Vine leaves filled with a tasty rice mixture make a delicious starter in this version of a Greek recipe. -- posted by English_Rose

Poached Cherry Risotto

Sun, 11 Jan 2009 13:02:15 -0500

I really like risotto. The trouble is that I am the only one in the house that likes it, until now. Everything is better when it is sweet. also, you cannot live near Door County without having a few cherry recipes on here. I used Recipe #229437 #229437 by the lovely and talented Chef #58104 for the cherries called for in this recipe. Yes, I still add the vanilla because my DH loves vanilla. You can skip this step if you use Rita's cherry, since it already is flavored. -- posted by Jess4Freedom

Sushi Rice

Tue, 20 Jan 2009 23:28:19 -0500

I tried making this after watching the Good Eats episode "Wake Up Little Sushi" with Alton Brown. It turned out really great. The original recipe called for 1 tbsp of kosher salt, but some reviewers said that it was way too much and that 1 tsp was plenty. I made this using only 1 tsp of kosher salt, so that is how I've posted it here. -- posted by Pismo

Portuguese Mushroom Risotto

Mon, 26 Jan 2009 00:42:13 -0500

The lemon and olive flavors in this risotto add a hint of Portugal. Serve with a crisp green side salad. -- posted by English_Rose

Oven-Baked Red Pepper Risotto

Sun, 08 Feb 2009 10:06:01 -0500

Great tasting risotto without the fuss of stirring! -- posted by English_Rose

Porcini Mushroom & Spinach Risotto

Sun, 22 Feb 2009 15:17:54 -0500

Dried porcini give masses of flavour without having to spend a fortune on wild mushrooms. -- posted by English_Rose

Mushroom & Spinach Risotto

Sat, 28 Feb 2009 02:11:10 -0500

Perfect to serve as a midweek meal or a weekend supper. -- posted by English_Rose

Oven-Baked Porcini & Thyme Risotto

Sat, 28 Feb 2009 10:25:44 -0500

Veggie friends and meat-eaters alike will love this vegetarian mushroom risotto. Add fresh mushrooms too if you wish. -- posted by English_Rose

Risotto-Stuffed Tomatoes

Sat, 28 Feb 2009 10:26:05 -0500

Ideal for a light supper or weekend lunch. -- posted by English_Rose

Brown Rice and Barley

Fri, 06 Mar 2009 17:47:56 -0500

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Vegetarian Paella

Fri, 20 Mar 2009 02:12:43 -0400

This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. -- posted by Chef #1193604

Popeye Risotto With Beefy Balsamic Mushrooms

Wed, 08 Apr 2009 15:07:32 -0400

This simple spinach risotto is muscled up by the addition of portobello mushrooms in a balsamic glaze. Adapted from the Rachael Ray TV show. -- posted by Sharon123

Risotto Primavera

Thu, 21 May 2009 11:53:35 -0400

Try this low-fat supper for two when you're in the mood for Italian food. -- posted by English_Rose

Baked Risotto With Lemon, Zucchini & Basil

Sun, 24 May 2009 02:46:59 -0400

Entertaining is so easy when you've got recipes like this up your sleeve. -- posted by English_Rose

Stuffed Green Peppers With Rice and Mushrooms

Sun, 07 Jun 2009 22:39:48 -0400

This is a great vegetarian recipe with lots of flavor. You can use brown rice for a healthier version, instead of the traditional white rice. Also a great recipe for lent season on meatless Fridays. See picture on :http://suburbangrandma.com/recipes/stuffed-peppers-with-rice-and-mushrooms-%E2%80%93-vegetarian-recipe/ -- posted by Suburban Grandma

Creamy Corn and Tomato Risotto With Fresh Coriander

Tue, 23 Jun 2009 11:55:11 -0400

From "The Flavor of California" by Marlena Spieler. -- posted by Tai Chi Momma

Asian Peanuts and Rice

Mon, 21 Sep 2009 00:56:38 -0400

This recipe is something I made up when I accidentally purchased raw peanuts. It's quite healthy, and can be vegetarian/vegan if you skip the oyster sauce. You can change the vegetables if you like, or use any type of rice or even grain like quinoa. I prefer short grain brown rice for this dish. If you want to increase protein, add some firm tofu, or maybe even lentils. -- posted by Chef #1387539

Mama Agata's Lemon Risotto

Fri, 23 Oct 2009 01:01:19 -0400

Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted from a recipe published in _The Southern Italian Table_ by Arthur Schwartz, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/4rIOlF -- posted by DrGaellon

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Wild Mushroom and Mozzarella Risotto Cakes (Oamc)

Fri, 05 Feb 2010 08:24:10 -0500

Turn regular risotto insode out with this fabulous and filling funghi treat. Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe. -- posted by English_Rose