Mar. 1st, 2013

nverland: (Monthly-March)
[personal profile] nverland
Good morning! And welcome to March! Our theme this month is Birds of Prey

 photo 01-africancrownedeagle-female_zps2a5c6252.jpg *  photo 01-africancrownedeaglemale_zpsd960765d.jpg

Female and Male African Crowned Eagle

Baked Risotto Primavera

1 tablespoon extra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice (see Ingredient note)
3 cloves garlic, minced
1/2 cup dry white wine
2 14-1/2-ounce can reduced-sodium chicken broth or 3 1/2 cups vegetable broth
8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper (1 medium)
1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1-2 teaspoons freshly grated lemon zest
Freshly ground pepper to taste


1.Preheat oven to 425 degrees F.

2.Heat oil in a Dutch oven or ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.

3.Bake until the rice is just tender, 50 minutes to 1 hour.

4.Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.

5.Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.

Ingredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.
nverland: (LotR Ring)
[personal profile] nverland
Happy Aragorn Day
Today is both the day Aragorn was born, and died

The birth of Aragorn
Read more... )

Death and End of Reign
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