Olive Garden's Herbed Risotto

Ingredients:
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Procedures:

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

Note: Finished risotto is creamy and rice is firm.

Serves 4 person,

Source: Olive Garden

Ad Hoc's Rice with Roasted Cauliflower

Ingredients:
1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions

Procedures:
Heat the oven to 400 degrees.

In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Serves 8-10 person

Source: Los Angeles Times

Shrimp & Shiitake Mushroom Fried Rice

Ingredients:
2 tablespoons of oil, for sautéing
5 cloves of garlic, minced
2 tablespoons of chopped onion
1 teaspoon of ginger minced
100 grams of Peeled Shrimps (8-10 medium shrimp)
5 pieces of fresh Shiitake mushrooms, chopped
2 cups of cooked rice
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of soy sauce
1 teaspoon of instant chicken-flavored broth powder
3 tablespoons of peas
1 large red chilies, seeded , finely sliced

Procedures:

Heat oil, sauté garlic, onions, and ginger until they are fragrant. And then add shrimps and mushrooms then mix until the color of shrimps change.

Add rice then pour salt, pepper, soy sauce, salt, and broth powder. Mix again until well done and smooth.

Add the peas and red pepper, and cook briefly. Remove from heat.

Serve while hot with sprinkled fried onions and scrambled eggs.

Mixed Rice Pilaf

Ingredients:
1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce

Procedures:
In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).

Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.

Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.

Servings: 6

Benihana's Fried Rice

Ingredients:
1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper

Procedure:
Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat.  Add onions, carrots and scallions. Saute until carrots become soft.  Set aside.

Heat oven to 350 degrees F. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.

Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs.

Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Curried Chicken & Vegetables with Rice

INGREDIENTS:
1 pound chicken tenders or boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth, divided
1 package (16 ounces) frozen mixed vegetable medley, such as broccoli, red bell peppers, cauliflower and sugar snap peas, thawed
2 tablespoons tomato paste
2 teaspoons cornstarch
3 cups hot cooked white rice
1/2 cup plain fat-free yogurt
1/3 cup chopped fresh cilantro

DIRECTION:
1. Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.
2. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.
3. Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

Nasi Kuning

INGREDIENTS:
1 tb Oil
2/3 c Long Grain Rice (Basmati-best)
4 Cloves
2 Piece Cinnamon
1 ts Ground Cumin
1 ts Ground Turmeric
1/2 ts Fresh Ground Black Pepper
1 1/4 c Chicken Broth
1 Salam Leaf or Bay Leaf
Fried Onion Flakes

DIRECTIONS:
Here's the recipe for Nasi Kuning. Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix. Otherwise,
the recipe is easy and good.

Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so. Pour in the broth, add the salam or bay leaf. Bring to a rapid
boil then cover and reduce the heat to a very low simmer. Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.

FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over
medium-high heat. Add 1/2 cup dried onion flakes and stir until brown
and crisp. Stores well in an airtight container.