Risotto Cakes

Here is a magnificent trick to using up leftover risotto as shared with me by the ever-talented and awesome Enrico (who, by the way, is authentically Italian and knows what he's talking about when it comes to risotto). Risotto is a deliciously creamy and yummy way to eat rice. It takes a little more time and attention to prepare, but with a glass of wine the time flies by. Additionally, risotto recipes tend to make a huge portion of food -  great to make for a crowd and you'll still likely have leftovers. Amazingly, I haven't posted my favorite risotto recipe ... I promise to do that someday. In the meantime, find a recipe you like and then try this out the next day. Serve with white wine and a big green salad for optimal happiness.

These leftovers make great leftovers!
Best served warm.

• Olive oil 
• Leftover risotto
• 1/2 Corn meal in a saucer
• Italian herbs 
• Mayo (or some other kind of saucy/dippy thing)

1. In a heavy fry pan, heat enough oil to cover the bottom of the pan (about 1/8 inch) to medium. 
2. Form risotto into patties, about 1/3 inch thick 
3. Pat the patties into the cornmeal like you're breading it. No need to worry about how much to get on the patty - risotto is sticky and you're simply aiming to get an even coat. 
4. Set patties into fry pan and fry until golden and crispy - about 4 minutes per side. 
5. Transfer from pan to plate, sprinkle with Italian herbs, add a dollop of mayo, and serve! 

Broccoli with Lemon and Saffron Scented Rice

My sweet sister-in-law Susan gave me The Northwest Vegetarian Cookbook for Christmas. It's got some great dishes to offer, including this one. The lemon is perfect for spring time - just enough pep to brighten up the table without going too crazy after a long winter. Brown rice takes longer than white rice to cook - about 35 minutes. But aside from that, this meal is a snap to put together. This method of cooking rice with a whole bunch of spices is wonderful. It adds so much flavor and makes the rice kind of creamy. It also eliminates the need for a sauce - one less thing to do, one less dish to clean. 

Serves 6.

• 1 3/4 cups water
• 1 cup brown rice
• 2 pinches saffron threads
• Zest and juice of 2 small lemons
• 1/2 tablespoon honey or agave
• 1/2 teaspoon salt 
• Pinch of chili powder 
• 1 Tablespoon extra virgin olive oil plus more for sauteing the broccoli 
• 1 tablespoon vegetable Better than Bullion 
• 1/2 teaspoon garlic powder 
• Freshly ground sea salt 
• Red pepper flakes 
• 4 cups fresh broccoli, 

1. Put all ingredients minus the broccoli in a medium sized pot. Stir to combine. Bring to a boil and reduce to a simmer until fully cooked - about 35 minutes (depends on your altitude). 
2. In the meantime, cut up broccoli into bite-sized pieces. Drizzle olive oil into a hot fry pan and add broccoli. I usually add more olive oil - we love the stuff. Saute on high for a few minutes until bright green - it's ok if it gets a little browned in some places - makes it a little crunchy. Don't overcook your broccoli - you want it to be naturally crunchy not limp. It tastes better and is more nutritious this way. Season with garlic, salt and pepper as desired. 
3. Fluff rice with a fork and place on serving platter to divide onto plates. Top with broccoli and serve. 
4. Makes great leftovers. 

Golden Beet Burritos

Rice and beans is a favorite in our household. This variation includes our beet harvest. Easy for me, cheap for Joey, delicious for Jaden, and nutritious for everyone - we all leave the table happily after dinner. Rice and beans is a world-wide source of protein and fiber, among other vitamins and minerals. Beets are also high in fiber, anti-oxidants, vitamin C, and Foliate. Note that beets have a high sugar content, in case that's a concern for you.

Skip the tortilla and cheese to make this wheat-free and/or dairy free.

Excellent served with Agave Limeade and topped off with Cinnamon Chili Dark Chocolate Cake.

Serves 4 plus leftovers.

Keeps in airtight container in the fridge for 5 days.

Freezes well.

• Olive oil
• 1 clove garlic, minced
• 1 onion, chopped
• 4 golden beets, diced
• Cayenne pepper to taste (start with a sprinkle and add more if you're uncertain)
• 1/2 teaspoon salt
• 1 can organic chick peas, rinsed
• 1 can organic kidney beans, rinsed
• 1 tablespoon mole (see Mexican foods in the grocery store)
• 1 cup brown rice, cooked according to package instructions (will make about 2.5 cups)
• Agave
• 4 whole-wheat tortillas (of course corn and white flour work perfectly well)
• 1/4 cup organic white cheddar, shredded
• Lettuce or beet greens
• Salsa and guacamole to garnish

1. In a large skillet, heat 2 tablespoon olive oil on medium heat. Add the onions and saute until tender, about 5 minutes. Add the Beets, mole, pepper, salt, and garlic. Saute until browned. Add more oil as needed.
2. Add the beans, saute 2 minutes. Add a little bit of water to make the mixture slightly saucy.
3. Stir in the cooked rice and mix well. Drizzle generously with olive oil and agave. Turn up the heat and brown it all up - stirring constantly. Taste and season as needed.
4. Remove rice and beans from heat.
5. Assemble burritos with rice and beans, cheese, greens, salsa and guacamole in a tortilla or on a bed of greens (if you're avoiding wheat). Serve immediately.

Butternut Squash and Brown Sugar Risotto

Risotto - as we all know - is delicious. Hailing from Northern Italy, a truly magical part of the world, what makes risotto unique is the maintenance of starch at the end of cooking that binds the grains together as a cream...but happily without the cream. Usually, risotto is made with dry white wine. The problem, is that when you're pregnant you're not supposed to consume alcohol. Now, depending on where you live, this seems to be a fairly cultural topic. If you live in Lake Forest Park, then you don't consume alcohol. If you live in Madrid, then you dink a glass of wine and it's no big deal. If you're from Lake Forest Park but you live in Madrid, then you take a lick or two of really good wines and generally avoid alcohol. The truth, for me, is that I haven't been missing much, not feeling too well and having come upon a whole bunch of recipes and drinks that I wouldn't have otherwise tried. Including this one.

Roughly inspired from a Bon Appetite recipe, this dish is perfect for a chilly fall Sunday afternoon. It's rich flavors pair perfectly with the filling elements of sturdy rice and hearty squash. It's cheap and easy to make and takes about 35 minutes.

Serves 4.

• 1 tablespoon olive oil
  
• 1 large white onion
• 1 garlic clove, chopped
• 2 table spoons brown sugar
• 1 cup short-grain white rice
  
• 3 cups vegetable broth
  
• 1/2 butternut squash cut into cubes (turns out to be 3 cups)
• 1 teaspoon thyme
• 1 teaspoon cinnamon
• 1 cup almond milk
  
• sea salt and pepper to taste

1. Make the vegetable broth and set aside.
   
2. In a large fry pan (your largest), saute the onion in olive oil. Cook until translucent and a little bit brown. Add the garlic and brown sugar. Turn heat down to medium and cook for 2 minutes. stirring regularly.
3. Add the rice, stir one minute.
   
4. Add the broth and increase heat to bring to a boil - when boiling, decrease heat back down to medium. Stir in the squash, thyme, and cinnamon. Simmer until broth is absorbed and rice is tender, about 15 minutes. Stir often. When broth is cooked down, stir in almond milk and continue to cook another 5 minutes. You may need to add more water if the broth cooks down and the rice is still too firm.
   
5. Season to taste with salt and pepper. Remember that pre-made broths have a lot of salt already.
   
6. Serve immediately in large, shallow bowls.
7. Optional: garnish with plain yogurt.
   

East Indian Spiced Rice

This recipe was inspired by my Complete Vegetarian cookbook by Nicola Graimes. It's a super book, especially for newer cooks because it has hundreds of easy, easy recipes and lots and lots of pictures. I made this dish last week mainly because I had all the ingredients in the house, but also because I was in the mood for a rice dish without a peanut-based sauce (which I've been doing a lot lately). It comes together kind of like a paella - you make it in a skillet rather than a pot. The flavors are really strong - nearly too strong me in my ultra-preggers state at the moment - this is where the yogurt comes in handy to chill it out and add a bit of creamy happiness. Feel freed to add additional veggies - carrots, peas, pumpkin (partially pre-cooked) , and corn would all be good.

Serves 4.
Serve with pita bread or naan.

• 1 teaspoon olive oil
  
• 1/2 teaspoon ground turmeric
  
• 6 cardamon pods, crushed
• 1 teaspoon coriander seeds, crushed
• 1 clove garlic, crushed
  
• 1 teaspoon
  
• 1 cup rice - basmati works well
  
• 1 2/3 cups veggie stock
• 3 small potatoes, cubed into bite-sized pieces
  
• 1/2 cup plain yogurt (use soy for dairy free) plus more for garnish
  
• 1 tablespoon sesame seeds
• Spicy, crispy tofu

1. Crush all the spices together with a mortar and pestle. Partially pre-cook the potatoes for 5 minutes in the microwave. Make the veggie stock - I used one veggie bullion in this case.
   
2. Heat oil in a large skillet and saute the spices and garlic for about one minutes, continuously stirring.
   
3. Add the rice and veggie stock to the spices and bring to a boil. Add the potatoes (and other veggies if using). Cover and simmer for 15 minutes - turn down the heat to medium-low. If after 15 minutes the rice is not cooked, add more water and continue simmering until it's tender.
4. Meanwhile, make the spicy tofu.
   
5. Stir in the yogurt and the sesame seeds. Season with salt and pepper as needed. Serve onto plates or serving dish. Top with yogurt and spicy tofu. Serve immediately.