Brown Rice Risotto with Asparagus and Mushrooms

Ok, I've realized that I cannot go to Trader Joe's without buying at least 2 pounds of cheese. Before I made this risotto, our fridge was stocked with 14 kinds of cheeses, that's right FOURTEEN: mozarella, white cheddar, orange cheddar, Swiss, Gruyère, goat, Comtè, Fontina, Parmesiano-Reggiano, Pecorino, Monterey jack, feta, parmesan, and Harvati. So as much as I love risotto, this recipe was more about clearing up some fridge room than satisfying a craving.

I know that Arborio rice is typically used for risotto, but I wanted to try making it a bit healthier by using brown rice. I wasn't sure how it would work out, or if it would at all, since brown rice is definitely not as starchy as Arborio, and the starchiness of the rice is what gives risotto its creaminess. I used a simple recipe for asparagus and shitake risotto and used brown rice instead of Arborio.

Using the brown rice required much more time since brown rice takes longer to cook, but the end result was totally worth it. This risotto was just as creamy as other risottos I've had with Arborio rice. I used Gruyère and Fontina, which added a ton of flavor.

Brown Rice Risotto with Asparagus and Mushrooms (adapted from Gourmèt, May 2003)

• 5 cups vegetable broth
  
• 1 cup water
• 1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
• 4 tablespoon olive oil
• 1/4 pound fresh shiitake mushrooms, sliced
• 1/2 pound fresh crimini mushrooms, sliced
  
• 3 shallots, diced
  
• 1 1/2 cups Brown rice (10 ounces)
• 1/2 cup dry white wine
• 1/2 cup Gruyere
• 1/2 cup Fontina

1. Bring broth and water to a boil in a large pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
2. Heat 2 tablespoons of oil in a large heavy pot over moderately high heat, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl.
3. Cook shallots in 2 tablespoons of oil in saucepan over moderate heat, stirring, about 1 minute. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
3. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, for about 1 hour.
4. Remove from heat and stir in cheese and salt and pepper to taste. Gently stir in asparagus and mushrooms. Serve immediately.

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Kanda-Bachali Kura (Suran & Malabar-Spinach Curry)

I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it:

Ingredients:
Bachali kura – 2-3 cups chopped
Spinach – 2 cups
Kanda (Suran) – 1 cup (I used frozen cubed suran)
Ginger – 1 tbsp, minced
Green chilies – 3, chopped
Curry leaves – 10
Tamarind paste – 1tbsp

For Tempering:
Urad dal – 1tsp
Chana dal – 1tsp
Mustard seeds – 1tsp
Cumin seeds – ½tsp
Red chilies – 3
Hing – pinch


Method:

• Heat 2tsp oil in a pan; add the tempering ingredients and once the seeds start to splutter; add ginger, green chilies & curry leaves and sauté for couple of minutes.
  
• Then add the green veggies; cover and cook on medium-low flame for 5-8 minutes or until almost wilted.
  
• In the meantime, de-frost frozen suran in the microwave.
  
• Once the greens are ready, add the suran and ¼ cup of water; cover and cook till suran is completely cooked. I like this dish smooth instead of chunky, so I mash suran with the back of the spoon at this stage. Then add tamarind paste and salt. Cook for another 5 minutes. Serve with steamed rice for a yummy Andhra meal.

This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.

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Vegan mushroom curry recipe

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

Ingredients for vegan curry

1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
Black pepper
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves

Spices

1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds

How to make a vegan mushroom curry recipe

Place chopped chillies, onion, garlic, ginger and turmeric into a small blender and blend into a paste.

Place into fridge for a few hours to marinate.

Drizzle a good amount of oil into a large pan on a medium heat, pour in the chilli paste cook for a few minutes stiring constantly.

Add fennel and cumin seeds, stir well and cook for 1-2 minutes.

Add paprika and fenugreek, stir well for 1 minute.

Add peppers stir well.

Grind the methi and curry leaves to a powder. Place the tomatoes into a blender with the ground methi and curry leaves, blend. Pour the tomatoes into the pan, stir well.

Add the 1/4 cup of water to the curry pan - pour the water inside the blender to pick up the flavours from the curry paste base.

Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.

Add the 1/4 teaspoon of cumin and coriander and a pinch of salt (optional) and pinch of black pepper, stir well. Add the peas and simmer again for 10 minutes.

Add the mushrooms into the vegan curry, stir well and leave to simmer for 10-15 minutes.

Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water - a few tablespoons go a long way.

Break or chop some fresh coriander leaves off and add to the curry.

Serve with basmati rice, fresh yogurt and bread. Enjoy Chefs vegan mushroom curry recipe.

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Recipes for my Cinco de Mayo feast

This post has been due for quite sometime, I posted my pics for Cinco de Mayo feast on Cinco de Mayo day (1st of May). So better late than never, here are the recipes.

Rice & Beans:

Basmati rice – 1cup, rinsed and soaked for at least 15 minutes
Black beans – 1 cup, cooked
Chickpeas – 1 cup, cooked
Zucchini – 2 medium, chopped
Carrot – 1 medium, chopped
Onion – 1 large, chopped
Garlic – 2 cloves, minced
Tomato puree – 1 cup (I used canned crushed tomatoes with basil)
Cumin powder – 1tbsp
Chili powder – 2tsp (or to taste)
Lemon juice – 2 tbsp (optional)
Green onions – 2, for garnish

Method:

• Cook basmati rice and keep aside to cool.
  
• In a large skillet, heat 2tbsp oil on medium-low flame. Add onions and garlic and sauté until onions are translucent.
  
• Add zucchini & carrots; cover and cook till the veggies are ¾th cooked.
  
• Add the beans; cover and cook till the veggies and beans are completely cooked through. Add tomato puree, cumin powder, chili powder & salt. Simmer for 6-8 minutes.
  
• Add the cooked rice, mix well making sure that the rice does not get mushy. Add lemon juice (if using) and mix well. Garnish with green onions; serve with guacamole, salsa (or guaca-salsa) and sour cream.

For Guaca-Salsa you need:
Avocado – 1 small, pitted and flesh roughly chopped
Tomato – 1 small, deseeded and roughly chopped
Red onion – 2 tbsp, finely chopped
Jalapeno – 1 small, deseeded and finely chopped
Garlic – 1 clove, finely minced (use garlic press, if you have one)
Lime juice – 1tbsp (or to taste)
Salt & pepper – to taste

• Mix all the ingredients in bowl and mash with the back of a spoon or a fork. Taste and adjust seasonings.

I made these quesadillas with Trader Joes Corn-Chile Tomato-less Salsa and grated sharp & milk cheddar cheese. All I had to do is layer them on corn tortillas and they were just perfect, sweet & tangy from the salsa and oozing cheese. Yumm.

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Blueberry fruit cake recipe (gluten and egg free recipe)

This is an amazing gluten free and egg free blueberry fruit cake recipe.

Chef gives this blueberry cake recipe a funky twist to it - a crispy sugar coating topping with a hint of cinnamon.

This is a moist cake that has fantastic flavour, no one would know it was a gluten and egg free cake recipe.

Although the cake has a crunchy sugar coated topping the cake itself is not overly sweet at all, because the cake uses some sour flavours like plain yogurt and cornmeal flour the sweetness of the sugar is not as intense as other cakes but sweet enough.

It is so nice to eat into the soft moist centre of the cake and then bite into the top piece afterwards as though you have saved the sweet crispy layer as an extra treat that the cake provides for your delight.

The aroma of the cake as it bakes in the oven is lovely.

Chefs blueberry cake did not last long and there was soon only a few crumbs left on the plate.

Ingredients for gluten free blueberry fruit cake

4oz Blueberries
3ozRice flour
2oz Fine yellow cornmeal flour (fine polenta)
4oz Margarine
5oz Caster sugar
1 Vanilla pod
1/2 tsp Vanilla essence
2 Tbsp Ground flax seed
2oz Raisins
2oz Sultanas
1 tsp Xanthan gum
1oz Corn starch
1+1/2 tsp Baking powder
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
Pinch salt
1oz Caster sugar
3 Heaped Tbsp Plain yogurt
Hot water

Sugar topping ingredients

3 heaped Tbsp caster sugar
1/4 tsp Cinnamon powder


Take a bite into a piece of Chefs tasty moist blueberry cake, then bite into the sugar coating topping for a delightful crunchy taste of extra sweetness.



See the crispy topping of the blueberry cake.



Lightly crack the topping of the cake to indulge in the moist blueberry treat beneath.

How to make a gluten free blueberry fruit cake

Soak the sultanas and raisins in enough water to just slightly cover the fruit with 1/4 tsp vanilla essence.

Cream together 5oz sugar and margarine vanilla seeds.

Add rice flour, cornmeal flour, corn starch, cinnamon, aniseed, salt, baking powder,. Mix dry ingredients into the margarine to form a pastry like dough.

Add the blueberries, drain the sultanas and raisins keeping the water to the side.

Add raisins to the mixer with the 1 ounce of sugar 3 level tablespoons of the fruit water and yogurt - mix carefully but well.

Add ground flax seed and a mix gently but well.

Pour into a greased and floured cake tin.

Place into a hot oven at gas mark 6 for 50-60 minutes or until a skewer comes out of the cake completely clean, switch off the oven and let the cake sit for 15 minutes.

Remove the cake from the oven.

Leave to cool for 5 minutes in the tin then carefully remove and place onto a wire rack to cool completely.

How to make hard sugar cake topping


Place the sugar and cinnamon into a small pan.

On a low to medium heat warm up the sugar.

The sugar will clump together and melt - stir.

Keep stiring the sugar until all lumps have melted away.

Pour immediately on top of the cake and spread instantly with the back of a spoon.

The melted sugar drys very fast so as quick as possible.

It is a good idea to use a spoon to pour the melted sugar onto different parts of the cake to make sure there is enough to spread before it drys.

Sprinkle the blueberry cake with caster sugar.

Lightly crack the top of the cake and slice into sections.

Enjoy Chef Jeenas gluten free blueberry fruit cake recipe.

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