Three-grain Risotto - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
1/4 cup: Diced carrot,
3/4 t: Salt,
1 cup: Arborio rice,
1: Bay leaf,
1/2 cup: White wine,
1/2 cup: Steel-cut oats,
1/4 cup: Grated Parmesan cheese,
1/2 cup: Buigur,
-, opt.
3 T: Butter,
2 T: Finely chopped mixed herbs,
1/2 cup: Finely chopped onion,
-, (parsley, chives, and thyme
1/4 cup: Diced celery,
-are recommended),
Directions:
1. In 2-quart saucepan, heat 4 C water, 1/4 t salt, and the bay leaf
to boiling over high heat. Stir in oats; reduce heat to low and
simmer oats 15 minutes. Add bulgur and cook 10 to 15 minutes longer
or until tender though chewy. Drain; remove bay leaf and set aside.
2. In same saucepan, heat remaining 4 C water to boiling over high
heat; reduce heat to low; cover and reserve. In large skillet, melt
butter over low heat; add onion, celery, carrot, and remaining 1/2 t
salt. Saute 10 minutes. Add nce and stir to coat with butter; add
wine and cook, stirring, until most of the liquid evaporates.
3. Add 1 C simmering water to rice mixture and cook, stirring
constantly, until most of liquid is absorbed. Add remaining simmering
water, 1/2 C at a time, stirring frequently, until rice is tender
though chewy-20 to 25 minutes. Add oats-bulgur mixture, the Parmesan,
if desired, and herbs; cook just until heated through. (If mixture is
too stiff, stir in a little more hot water.) Serve immediately.
Nutrition information per serving with Parmesan- protein: 9 grams;
fat: 1 1 grams; carbohydrate: 63 grams; fiber: 6 grams; sodium: 580
milligrams; cholesterol: 27 milligrams; calories: 401. M
Country Living/May/94 Scanned & fixed by DP & GG
Submitted By LAWRENCE KELLIE On 12-31-94
Source from luhu.jp
to boiling over high heat. Stir in oats; reduce heat to low and
simmer oats 15 minutes. Add bulgur and cook 10 to 15 minutes longer
or until tender though chewy. Drain; remove bay leaf and set aside.
2. In same saucepan, heat remaining 4 C water to boiling over high
heat; reduce heat to low; cover and reserve. In large skillet, melt
butter over low heat; add onion, celery, carrot, and remaining 1/2 t
salt. Saute 10 minutes. Add nce and stir to coat with butter; add
wine and cook, stirring, until most of the liquid evaporates.
3. Add 1 C simmering water to rice mixture and cook, stirring
constantly, until most of liquid is absorbed. Add remaining simmering
water, 1/2 C at a time, stirring frequently, until rice is tender
though chewy-20 to 25 minutes. Add oats-bulgur mixture, the Parmesan,
if desired, and herbs; cook just until heated through. (If mixture is
too stiff, stir in a little more hot water.) Serve immediately.
Nutrition information per serving with Parmesan- protein: 9 grams;
fat: 1 1 grams; carbohydrate: 63 grams; fiber: 6 grams; sodium: 580
milligrams; cholesterol: 27 milligrams; calories: 401. M
Country Living/May/94 Scanned & fixed by DP & GG
Submitted By LAWRENCE KELLIE On 12-31-94
Source from luhu.jp