Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Risotto With Chorizo And Sun Dried Tomatoes
Famous Authors (View All Authors)
Mexican And Hispanic - Risotto With Chorizo And Sun Dried Tomatoes Post by :snchai Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1781

Click below to download : Mexican And Hispanic - Risotto With Chorizo And Sun Dried Tomatoes (Format : PDF)

Mexican And Hispanic - Risotto With Chorizo And Sun Dried Tomatoes

1/2 lb. Chorizo sausage -- casing removed
2 ribs celery with leaves, chopped
1/4 small onion -- finely chopped
2 large cloves garlic -- coarsely chopped
1/4 cup olive oil
2 cups Arborio rice
1/2 cup dry white wine
5 cups vegetable stock
1/2 tsp. salt
6 sun-dried tomato halves -- cut in thin slivers


Place Chorizo, onion, celery ribs, garlic, and oil in a large bowl and microwave, uncovered, on high for 3 minutes, or until vegetables soften and Chorizo firms.

Crumble sausage with a fork, then stir in rice. Microwave, uncovered, on high for 3 minutes, or until rice turns translucent.

Stir in wine, stock, and salt. Cover bowl and microwave on high for 15 minutes, or until boiling.

Remove cover, stir, and microwave, uncovered, on high for 10 minutes or until rice is cooked through but mixture is
still very liquid.

Stir in tomatoes and microwave, uncovered, on high for 2 minutes more.

Sprinkle chopped celery leaves over top and serve immediately.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Rice -  Spanish Rice By Angel Mexican And Hispanic - Rice - Spanish Rice By Angel

Mexican And Hispanic - Rice -  Spanish Rice By Angel
1 stick margarine 1 1/2 c. white rice 1 tsp. salt 1 tsp. garlic salt 1/2 small onion, chopped 1 can Ro-Tel tomatoes or stewed tomatoes with green chilies 2 c. water Brown rice in large skillet in melted stick of margarine. Add chopped onion, salt and garlic salt. Mash up tomatoes and add them with 2 cups water to rice. Bring to boil and simmer on low heat, about 20 minutes or until moisture is absorbed. Serve with enchiladas and pinto beans. Serves 4.
PREVIOUS BOOKS

Mexican And Hispanic - Rice -  Oven Baked Spanish Rice Mexican And Hispanic - Rice - Oven Baked Spanish Rice

Mexican And Hispanic - Rice -  Oven Baked Spanish Rice
2 cups long-grain rice 1/4 cup olive oil 1 cup sliced black olives 1 cup sliced green olives 1 medium onion, sliced 1 tablespoon cumin seed 1/2 cup tomato -- diced 1 tablespoon granulated chicken base 1/2 teaspoon salt (more to taste) 3 cups water Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat. until . Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to brown. Add onion and saute 2 minutes or until onion softens. Add cumin, tomato, chicken base, salt and water and stir well to dissolve chicken base. Bring to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT