116583 cashew green risotto Recipes

  • Cashew Chicken
    chicken broth, cornstarch, soy sauce, ground ginger and
    9 More
    chicken broth, cornstarch, soy sauce, ground ginger, red pepper sauce, vegetable oil, boneless skinless chicken breast , cut into 1 inch pieces, green bell pepper , cut into 1 inch pieces, red onion , cut into 1 inch pieces, sliced water chestnuts, drained, mushrooms, drained, dry-roasted cashews, green onions, sliced
    40 min, 13 ingredients
  • Cashew Green Beans and Mushrooms
    fresh green beans, trimmed and cut into 1-1/2-inch pieces and
    4 More
    fresh green beans, trimmed and cut into 1-1/2-inch pieces, sliced fresh mushrooms, olive oil, unsalted cashews, coarsely chopped, salt
    20 min, 5 ingredients
  • Cashew Noodles
    egg noodles, butter, cottage cheese, small curd and
    9 More
    egg noodles, butter, cottage cheese, small curd, carton sour cream, fresh mushrooms, chopped, cashew halves, green onion, chopped, dry sherry, soy sauce, minced garlic, ground red pepper, romano cheese, grated
    1 hour , 12 ingredients
  • Cashew Chicken
    boneless skinless chicken breast, diced, sesame oil and
    10 More
    boneless skinless chicken breast, diced, sesame oil, garlic cloves, minced and mashed, rice wine or 2 tbsp rice vinegar, crushed red pepper flakes, carrot, peeled and diced into small cubes, red bell pepper, seeded and diced, sliced water chestnuts, drained and coarsely chopped, hoisin sauce, unsalted cashews, green onions , thinly sliced on the angle, black pepper
    15 min, 12 ingredients
  • Cashew Turkey Salad Sandwiches
    cubed cooked turkey breast, sliced celery and
    9 More
    cubed cooked turkey breast, sliced celery, chopped dried apricots, chopped unsalted cashews, green onion, chopped, reduced-fat mayonnaise, reduced-fat plain yogurt, salt, pepper, lettuce leaves, pumpernickel bread
    15 min, 11 ingredients
  • Emerald Green Risotto
    olive oil, onion, diced, garlic, crushed, arborio rice and
    9 More
    olive oil, onion, diced, garlic, crushed, arborio rice, stalk celery, diced, dry white wine, boiling chicken stock, broccoli florets, sugar snap peas, halved, sliced zucchini, fresh green beans , cut into 1 inch pieces, crumbled reduced-fat feta cheese, chopped fresh parsley (optional)
    1 hour , 13 ingredients
  • Mushroom, Leek and Cashew Nut Risotto
    sliced mushrooms (about 375 g), lemon juice, butter and
    10 More
    sliced mushrooms (about 375 g), lemon juice, butter, fresh parsley, finely chopped (or 1 tblspn dried parsley), fresh basil, finely chopped (optional) or 1 tsp dried basil, leeks, sliced and washed, olive oil, garlic clove, crushed (optional), arborio rice, dry white wine, chicken stock, hot, cashew nuts, coarsely chopped, parmesan cheese, grated
    40 min, 13 ingredients
  • Collard Green Risotto and Pot Liquor
    olive oil, bacon slices, cut into 1/2-inch pieces and
    9 More
    olive oil, bacon slices, cut into 1/2-inch pieces, onion, chopped, garlic cloves, chopped, fresh collard greens , cut into 2-inch pieces, salt, pepper, chicken broth, molasses, butter or margarine, risotto
    11 ingredients
  • Green Bean and Cashew Nut Thoran
    green beans, cut into 2 . 5 cm pieces, vegetable oil and
    11 More
    green beans, cut into 2 . 5 cm pieces, vegetable oil, cashews, mustard seeds, cumin seed, curry leaves, cm fresh ginger, grated, green chilies, fresh coconut, shaved, sugar, lime , juice of, fresh coriander, to garnish, salt
    10 min, 13 ingredients
  • Risotto Stuffed Mushrooms
    risotto mix with mushrooms, cooked and kept warm and
    6 More
    risotto mix with mushrooms, cooked and kept warm, shredded monterey jack cheese, divided, grated romano cheese or 3 tbsp parmesan cheese, divided, chopped chives or 1 tbsp green onion, chopped red bell pepper, garlic clove, finely chopped, total jumbo whole white mushrooms, stems removed
    50 min, 7 ingredients
  • Cashew Nut and Green Pepper Risotto Cashew Nut and Green Pepper Risotto
    vegetable oil, onion, sliced and
    6 More
    vegetable oil, onion, sliced, green pepper , deseeded and sliced, tinned sweetcorn, brown rice, hot vegetable stock, soy sauce, cashew nuts
    55 min, 8 ingredients
  • Cashew Chicken and Baby Bok Choy Cashew Chicken and Baby Bok Choy
    chicken stock or 1/4 cup canned broth, dry sherry and
    11 More
    chicken stock or 1/4 cup canned broth, dry sherry, soy sauce, cornstarch, peanut oil, cashews, green onions, white and green parts separated and thinly sliced crosswise, minced peeled fresh ginger, garlic, minced, peppercorn, boneless skinless chicken, cut into 1 to 2 inch square pieces, salt & freshly ground black pepper, baby bok choy or 1 lb regular bok choy, chopped into 2 inch segments.
    17 min, 13 ingredients
  • Cashew Pea Salad Cashew Pea Salad
    frozen peas, thawed, sliced water chestnuts, drained and
    6 More
    frozen peas, thawed, sliced water chestnuts, drained, whole cashews, green onions, chopped, mayonnaise, soy sauce, ground ginger, garlic powder
    10 min, 8 ingredients
  • Cashew Pea Salad Cashew Pea Salad
    frozen peas, thawed, sliced water chestnuts, drained and
    6 More
    frozen peas, thawed, sliced water chestnuts, drained, whole cashews, green onions, chopped, mayonnaise, soy sauce, ground ginger, garlic powder
    10 min, 8 ingredients
  • Risotto With Sausage And Cranberry Beans Risotto With Sausage And Cranberry Beans
    risotto with sausage and cranberry beans and
    16 More
    risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional
    1 hour , 17 ingredients
  • Green Ivy Risotto Green Ivy Risotto
    risotto rice, spinach, fresh, fresh parsley and
    10 More
    risotto rice, spinach, fresh, fresh parsley, fresh basil, fresh and chopped, fresh mint, fresh and chopped, onion, chopped finely, garlic clove, extra virgin olive oil, butter, gorgonzola, grated parmesan cheese, vegetable broth, salt and pepper
    40 min, 13 ingredients
  • Risotto Tuna Salad Risotto Tuna Salad
    risotto pasta (cook as directed on box) and
    15 More
    risotto pasta (cook as directed on box), tuna fish (drained ), mayo, favorite balsamic vinegarette dressing, cucumber peeled and chopped, chopped carrots, chopped celery, chopped green onion, rinsed garbanzo beans, fresh ground pepper and salt to taste., prepare pasta, rinse pasta and beans, in a separate bowl, mix tuna , mayo, dressing, salt, pepper, and chopped veggies., stir in pasta and beans., refrigerate for 1 hour before serving.
    8 min, 16 ingredients




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