51612 collard beans risotto Recipes

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

butter, onion, chopped, fresh rosemary sprigs or 1 1/2 tsp dried crumbled, chicken broth, water, arborio rice, dry white wine, frozen baby lima beans, thawed, freshly grated parmesan cheese

trimmed fresh okra, buttermilk, yellow cornmeal, salt, freshly ground black pepper, olive oil, olive oil, swiss chard (from about 3 large leaves ), low-salt chicken broth, unsalted butter, divided, chopped onion, arborio rice or medium-grain white rice, dry white wine, butter beans, rinsed, drained, freshly grated parmesan cheese plus additional for serving

cut green beans (about 3/4 lb), water, vegetable broth, water, olive oil, chopped onion, red bell pepper strips (about 3 peppers), chopped fresh or 3/4 tsp dried thyme, garlic cloves, minced, uncooked arborio rice, dry white wine, saffron threads, crushed, grated fresh parmesan cheese, fresh lemon juice, salt, freshly ground black pepper

collard greens, onions or 1 medium onion, garlic, chopped, salt, pepper (optional)

collard greens, balsamic vinegar, honey, cajun mustard, canola oil, pecan halves

collard greens, onion, diced, garlic , mined, vegetable stock

collard greens, ham hocks , smoked turkey wing or 6 slices of cooked bacon with pan drippings, chicken stock, salt, sugar

collard greens, bacon, sweet onion, chopped, chicken broth, vinegar, sugar, garlic powder, black pepper, crushed red pepper flakes, salt

qt. water, salt, chopped fresh collard greens, chopped onion (about 1 large), garlic cloves, minced, enova oil, chicken broth, all-purpose flour, cannellini beans, rinsed and drained, salt, freshly ground black pepper, success brown rice, dried crushed red pepper, grated parmesan cheese, divided, garnish: 1/4 cup chopped fresh parsley

olive oil, divided, garlic, minced, chopped jalapeno, chopped onions, chili powder, ground cumin, dried oregano, bay leaf, cooked black beans, chopped plum tomatoes, arborio rice, chicken stock, heated, salt, freshly ground black pepper, butter, cubed, grated cotija cheese, freshly chopped cilantro leaves, for garnish, scallion flowers, for garnish, maduros, for garnish

fresh green beans, low-sodium chicken broth, divided, butter or margarine, red onion, coarsely chopped, garlic cloves, pressed, uncooked arborio rice, dry white wine or chicken broth, chopped fresh thyme, pepper, shredded parmesan cheese

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

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.

arborio rice or 9 2/3 oz carnaroli rice or 9 2/3 oz risotto rice, onion, finely chopped, olive oil, hot chicken stock or 1 liter vegetable stock (if you want it vegetarian), white wine, parmesan cheese, grated, butter, garlic, chopped, head fennel, finely shredded, broad beans, shelled, parsley, chopped, chives, chopped, salt and pepper

olive oil, onion, chopped, garlic clove, minced, arborio rice, chicken broth, diced peeled butternut squash, dried thyme leaves, salt, pepper, navy beans or 1 (540 ml) can white kidney beans, drained and rinsed, grated parmesan cheese, chopped fresh italian parsley

sun-dried tomatoes , packed without oil (about 8), cut green beans, undrained, dry white wine, low-salt chicken broth, olive oil, chopped onion, garlic cloves, crushed, uncooked arborio or other short-grain rice, dried basil, salt, crumbled feta cheese with peppercorns