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 KitchenVegetables - Bulghur Risotto With Asparagus And Porcini
Famous Authors (View All Authors)
Vegetables - Bulghur Risotto With Asparagus And Porcini Post by :reenid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2515

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

Vegetables - Bulghur Risotto With Asparagus And Porcini

3 tbsp. butter
2 tbsp. canola oil or extra-virgin olive oil, divided
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" pc
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 butter and 1 tbl. oil 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 mixtureis creamy, simmering after each addition and stirring often until stock isabsorbed, about 20 minutes.

Add mushrooms and cook 3 minutes longer. Stir in 3/4 cup Parmesan, milk, cornstarch slurry, tarragon and remaining 1 tbsp oil.

Serve, passing additional grated Parmesan, if desired.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Chefshell's Ooey Gooey Asparagus Vegetables - Chefshell's Ooey Gooey Asparagus

Vegetables - Chefshell's Ooey Gooey Asparagus
2 bunches asparagus, ends trimmed 2 tbsp. butter, softened (may need 3 tbsp. if dry)1/4 cup fresh grated Parmigiano-Reggiano cheese 2 tbsp. lemon juice, freshly squeezed fresh basil, chopped to taste (about 1-2 tbsp.) fresh parsley, chopped to taste (about 1/2 amt. of basil) 1-2 cloves garlic, mincedsalt and pepper to taste Preheat broiler.In a large pot with salted boiling water, blach asparagus about 2 minutes or until just starting to get tender. Place in ice water to shock. In a bowl, combine butter, cheese and lemon juice. Whisk or mix in a mixer until
PREVIOUS BOOKS

Vegetables - Asparagus -  Asparagus With Thyme Vegetables - Asparagus - Asparagus With Thyme

Vegetables - Asparagus -  Asparagus With Thyme
1 clove garlic, halved 1 1/2 lbs asparagus spears 2 teaspoons olive oil 1/4 teaspoon dried thyme salt and pepper Preheat oven to 400 degrees. Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish. Snap off tough ends of asparagus. Add asparagus to dish, drizzle with oil. Sprinkle asparagus with thyme and salt and fresh ground pepper to taste. Toss gently and bake at 400 degrees for 20 minutes, stirring once. *Optional: Sprinkle some Parmesan on for the last 5 minutes and broil.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT