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Orange flavoured risotto
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| Artist: |
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| Categories: |
Cereals, Entrees, Fruits, Italian, Orange, Rice & Grains, Risotto, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Onion, chopped | | 2
| tbsp | Vegetable oil | | 1
| cup | Brown rice | | 4
| cup | Vegetable stock | | 1
| lbs | Firm tofu, cut into strips | | 1
| small | Can water chestnuts, drained | | | -- rinsed & thinly sliced | | 1/2
| cup | Raisins | | 2
| tsp | Tamari | | | 1 ea Orange, juiced & rind grated | | 1
| dash | Cinnamon | | 2
| tbsp | Parsley, chopped | | | Salt & pepper, to taste | | 4
| tbsp | Cashews |
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Procedures:
| 1 | Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. | | 2 | Stir in the rice & cook for 1 minute. | | 3 | Pour in the stock, cover & bring to a boil. | | 4 | Reduce heat & simmer for 40 minutes. | | 5 | while the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind & juice. | | 6 | Add the cinnamon & parsley. | | 7 | Set aside. | | 8 | when the rice has cooked, stir in the tofu mixture & gently heat through. | | 9 | Season with salt & pepper. | | 10 | Serve hot garnished with the nuts. | | 11 | recipe by mark satterly |
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