Spanish Rice

1 TBS shortening

1 1/2 cups long grain rice

1/4 large onion, finely chopped

2-3 cloves garlic, finely chopped

2 whole tomatoes from 15 oz can

1/4 cup liquid from canned tomatoes

30 oz chicken broth

Open can of tomatoes and chicken broth and set aside. Heat shortening in saucepan on med-high heat. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (Squish them in your hand). Add 1/4 cup of liquid from can of tomatoes and all chicken broth. Bring to a full boil, over and reduce to med-low. Let simmer until rice is tender and most of broth has evaporated, about 20-30 minutes. Remove from heat and leave covered until ready to serve. I usually add a few frozen peas near the end.

Cilanto Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 tsp salt
juice of 1/2 lime
2 TB butter
2 TB chopped cilantro
1/4 tsp ground cumin

For Rice Cooker: Combine all ingredients into the cooker. Cover, then turn on and cook until done.

Recipe comes from Kristin Clove. Thanks!! :)

Cilantro Rice

1 bunch cilantro
2 tablespoons oil
1 ½ cups rice (uncooked)
3 cups chicken stock
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon garlic

1.Combine stock and cilantro(with stems chopped off) in blender or food processor. Puree; leaving fine pieces. 2.Put oil in pan, add onion and garlic, sauté. Add rice to onion and garlic and stir. Add salt and cook until rice looks opaque (doesn’t take long). 3.Add cilantro liquid. Cover, bring to boil, lower heat and cook for 20 minutes.

Note: I don't add cashews but this is the only picture I could find. It's probably good though. Enjoy!

Butternut Squash Risotto

Butternut Squash Risotto
2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa





1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.


Note:
I actually haven't tried this but it looks really good! If anyone tries it let me know how it turns out.