Sunday, August 23, 2009

Vegetable Rice Risotto

We joined Love Those Weeds' CSA program again this year and are already getting run over with vegetables. It seems she planted most of the same veggies we did so what we get from her doubles what we are getting from our own garden. I decided I had to do something that would use up as many types of veggies as possible and Vegetable Rice Risotto was the answer.

Vegetable Rice Risotto
1 cup rice
1 cup broccoli bits
1 cup cauliflower bits
1 cup fresh green beans - snapped into 1 inch pieces
1/2 cup diced carrot
1/2 cup fresh green peas
Any other veggies you have will work.
1 can coconut milk
garlic, salt, pepper to taste

Optional:
Shredded coconut
Parmesan Cheese

Cook the rice in a deep skillet until almost all the water is absorbed.
Add the vegetables and cover to steam until tender crisp
Add 1 can coconut milk and stir until milk is absorbed and rice sticks together.
Serve warm.

Options:
To give it an Italian zing top with Parmesan Cheese
To make it a Thai rice meal add shredded coconut just before servings.

Enjoy as a main dish or serve on the side of a mild flavoured meat dish.

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