Yield: 2 Servings
|1 teaspoon||Unsalted butter|
|1 teaspoon||Olive oil|
|2 tablespoons||Minced onions|
|1||Clove garlic; minced|
|¼ cup||Arborio rice|
|1 cup||Chicken broth|
|¼ cup||Dry white wine|
|Salt and pepper; to taste|
|3||Of the following optional ingredients:|
|4 ounces||Cooked; sliced artichoke hearts (fresh or canned) or-|
|4 ounces||Cooked and drained diced bell pepper -or-|
|4 ounces||Cooked and drained sliced mushrooms -and-|
|2 ounces||Minced sun dried tomatoes (reconstituted in water or oil) -or-|
|2 ounces||Minced oil cured olives (greek/calamata may substitute) -or-|
|2 ounces||Minced anchovies (may be soaked in milk 15 minutes to mellow flavor) -or-|
|2 ounces||Minced capers -and-|
|Saffron; basil or other spice to taste.|
Recipe By Barbara Kafka (adapted from book "Great Foods w/out Fuss" by Frances McCullough & Barbara Witt, 1992, Henry Holt & Company, Inc.) Heat butter and oil in a large soup bowl, uncovered, in the microwave oven at 100% for 2 minutes. (More powerful microwaves may require a lower setting.)
Add onion, garlic,and rice; stir to coat. Cook, uncovered, at 100% for 4 minutes.
Add broth, wine, and any optional ingredients. Cook, uncovered, for 6 minutes. Stir well and cook for 6 minutes more. Monitor to be certain that liquid does not entirely cook off.
Remove from the microwave. Stir in salt and pepper and serve hot.
Optional ingredients may include 4 ounces of the following: cooked, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced mushrooms; and 2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced oil cured olives (greek/calamata may substitute), minced anchovies (may be soaked in milk 15 minutes to mellow flavor), or minced capers; and Saffron, basil or other spice to taste.
LISAB@... (LISA BEGLINGER)
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