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 KitchenRice - Bulghur Risotto With Asparagus And Porcini
Famous Authors (View All Authors)
Rice - Bulghur Risotto With Asparagus And Porcini Post by :seven7bh Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2986

Click below to download : Rice - Bulghur Risotto With Asparagus And Porcini (Format : PDF)

Rice - Bulghur Risotto With Asparagus And Porcini

3 tbsp. butter
2 tbsp. canola oil or extra-virgin olive oil
1 large onion -- chopped
3 cloves garlic -- minced
1 1/2 cups bulghur wheat
4 cups vegetable stock -- or canned broth
1 lb. asparagus -- trim/cut in 3/4" pieces
1/2 oz. dried porcini mushrooms -- rehydrated in water
3/4 cup Parmesan cheese -- freshly grated
1/4 cup milk
1 tsp. cornstarch dissolved in 1 Tbsp water
2 tbsp. fresh tarragon -- chopped
Add'l Parmesan Cheese -- freshly grated


Melt 4 tbsp. butter in heavy large saucepan over medium heat. Add onion and garlic; saute until light golden, about 5 minutes. Mix in bulghur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring until absorbed. Mix in asparagus.

Continue adding stock 1/2 cup at a time until bulghur is tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes.

Add mushrooms and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cornstarch slurry, tarragon and remaining 1 tbsp. butter. Serve, passing additional grated Parmesan, if desired.
If you like this book please share to your friends :
NEXT BOOKS

Rice - Cajun Style Shrimp Risotto Rice - Cajun Style Shrimp Risotto

Rice - Cajun Style Shrimp Risotto
3 cups chicken broth -- + water = 5-3/4 cups 1 lb. medium shrimp -- shelled and deveined 1 tsp. salt -- divided 2 tbsp. olive oil -- divided 10 oz. tomatoes with green chilis -- reserve juice 2 cups arborio rice pinch thyme few drops Louisiana hot sauce Bring broth and 2-3/4 cups water to a simmer in large saucepan. Heat 1 tbsp. oil in Dutch oven over high heat for 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes,turning once, until browned. Add tomatoes, green chiles and juice, boil 1-2 minutes. Transfer shrimp
PREVIOUS BOOKS

Rice - Baked Risotto Alla Milanese Rice - Baked Risotto Alla Milanese

Rice - Baked Risotto Alla Milanese
1 cup arborio rice 2 cups water 1/4 tsp. saffron threads 1/4 lb. mushrooms -- coarsely chopped 1/2 cup marsala or dry sherry (+ a little more) . 2 tsp. butter 2 tsp. olive oil 2 cloves garlic -- crushed 1 cup onion -- chopped 1/2 tsp. salt 1/4 cup pine nuts -- toasted 1/2 tsp. dried basil lots of black pepper 1/2 cup raw peas -- fresh or frozen 1/2 medium red bell pepper -- cut in thin strips 1/8 cup Parmesan cheese -- freshly grated Combine rice, water and saffron in a saucepan. Bring to a boil,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT