RadioBDC Logo
The Middle | Jimmy Eat World Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper & More

Creamy rice with Brussels sprouts and mushrooms

(Karoline Boehm Goodnick for The Boston Globe)
November 23, 2011
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 6 with leftovers

VEGETABLES

2  pounds Brussels sprouts, trimmed and halved 

1  pound mixed mushrooms (button, shiitake, baby portobello), trimmed and caps thickly sliced 

3  cloves garlic 

2  tablespoons canola oil 

1/2  cup balsamic vinegar 

1/2  cup water 

2  tablespoons butter 

2  tablespoons chopped fresh chives 

 Salt and pepper, to taste 

1. Set the oven at 425 degrees. Heat a rimmed baking sheet in the oven for 10 minutes.

2. In a large bowl, toss Brussels sprouts, mushrooms, garlic, and canola oil. Transfer to the hot baking sheet. Roast for 1 hour, stirring several times, or until the vegetables are slightly charred. Discard the garlic. Reserve 2 cups of cooked vegetables for the ricotta-rice cakes.

3. In a large skillet over medium heat, bring the vinegar to a boil, and let it bubble until it reduces by half. Add the remaining vegetables to the vinegar and toss to coat them. Cook, stirring often, for 3 minutes.

4. Add water, and cook 1 minute. Stir in butter, chives, salt, and pepper.

RICE

2  tablespoons olive oil 

1  onion, finely chopped 

2  cloves garlic, chopped 

3  cups Arborio rice 

1  tablespoon chopped fresh thyme 

1  bay leaf 

1  cup white wine 

9 1/2  cups water 

 Salt and pepper, to taste 

2  tablespoons butter 

1/2  cup grated Parmesan 

1/2  cup pine nuts 

4  egg yolks 

1/2  cup ricotta 

2  cups cooked vegetables, chopped 

3  tablespoons heavy cream 

1. Set the oven at 425 degrees. In a deep flameproof casserole over medium-high heat, heat olive oil. Cook the onion and garlic, stirring often, for 5 minutes. Add rice, thyme, and bay leaf. Cook, stirring constantly, for 3 minutes.

2. Stir in wine and cook 3 minutes. Add 8 cups of the water, salt, and pepper. Bring to a boil. Scrape down the sides of the pan. Cover with a lid and bake for 25 minutes. Leave the oven on.

3. Stir in the butter and Parmesan. Discard the bay leaf.

4. In a small baking dish, toast pine nuts in the oven, stirring often, for 5 minutes.

5. In a large bowl, mix 4 cups cooked rice with the pine nuts, egg yolks, ricotta, and chopped vegetables. Reserve for ricotta-rice cakes.

6. Stir 1 1/2 cups water and heavy cream into the remaining rice. Taste for seasoning, and add more salt and pepper, if you like.

7. Ladle the remaining rice into bowls. Top each bowl with roasted vegetables.

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.