Posts Tagged ‘risotto’

Risotto-Style Israeli Cous Cous, Zucchini, Tomatoes

April 19, 2009

Risotto-Style Israeli Cous Cous

I’ve long been an admirer of Israeli cous cous (sometimes referred to as Lebanese cous cous or pearl pasta), but it’s something of a novelty for my wife, so we tend to use it a lot (in place of rice or pasta).

I had an extra zucchini lying around, as well as a white onion so it was a pretty logical leap to make risotto and it’s almost too easy with Israeli cous cous.

I started by sauteeing my onion in some roasted garlic oil and added my diced zucchini just until it began to soften. The cous cous comes already toasted, so it doesn’t need much more sauteeing, but I did it anyway. I added water until it just barely covered everything in the pot – with a little Better Than Bouillon No Chicken Base. Continuous stirring is the key to a good, creamy, sticky risotto, so that’s what I did until almost all of the water was gone.

A little basil pesto, Parma! and diced tomatoes to finish it off and it was all done. Delicious.

(Multigrain) Risotto is not very photogenic

March 12, 2009

Multigrain Risotto

See, I told you!

It also wasn’t too great. Certainly not bad, but not my finest hour.

You see, I had all of these miscellaneous grains in small quantities that I needed to use, including some Arborio Rice. The entire dish consisted of the following: Arborio Rice, Long Grain Brown Rice, Israeli Cous Cous, Split Chick Peas, Orzo, Bulghur Wheat and Red Quinoa.

They key to a creamy vegan Risotto? A sprinkling of Parma! and a spoonful of Tofutti Better Than Sour Cream. I know, it seems so simple in hindsight, right?

To finish it off, I used some Tarragon Pesto right at the end. A few months ago we were given a large bunch of fresh Tarragon from a home garden. Not entirely sure what I would do with all of it, I made some Tarragon Pesto. Honestly, this is the first time I’ve used it and I was kind of underwhelmed by the flavor. Even drizzling some more over the top of my Risotto didn’t evoke the kind of flavor I was hoping for.

Dinner also included Whole Wheat Bread from the night before (I’m trying to bake two night’s worth so I’m not waiting two hours for dinner each night) and a salad. The salad was certainly the highlight of the meal, featuring Organic Baby Romaine, D’Anjou Pear, Golden Raisins, Fried Onions, Sliced Almonds Vine-Ripened Tomato and Italian Dressing. We picked up a few more Bosc Pears to eat over the next few days, but I’m not sure if they’ll make it into another salad or not.

Salad