1 tbl. olive oil
1 small onion, chopped (about 2/3 cup)
1 cup Arborio rice
2 cups chicken broth (or stock)
1/2 tsp. salt
4 cups rinsed and chopped fresh spinach leaves
1/2 bunch fresh asparagus, trimmed and cut into bite-size pieces
1-1/2 tsps. zest and juice from 1 lemon
1/2 cup grated Parmesan cheese, divided
Grated Parmesan for garnish, if desired

1. In large skillet, sauté onion in olive oil and cook until onion is tender. Add rice and stir until rice is thoroughly coated with oil.

2. Add chicken broth or stock, salt, chopped spinach and cut asparagus.

3. Add lemon zest and juice. Simmer until heated through.

4. Stir in 1/4 cup of the Parmesan cheese and spoon into 1-quart baking dish that has been sprayed with nonstick coating. Sprinkle remaining Parmesan cheese over the top. Using the back of a spoon, gently smooth the top of the rice mixture, lightly pressing it into the liquid. Cover with lid (or tightly with foil).

5. Bake, covered, in preheated 400-degree oven for about 35 minutes or until almost all of the liquid is absorbed. You do want it moist but not soupy.

6. Sprinkle extra Parmesan over the top if desired when serving.
Serves 4-6.

1 c. Butter or margarine

8 oz. Jar Cheez Whiz

10 ¾ Cream of Mushroom Soup

¼ Milk

8 oz. pkg of Frozen Broccoli, thawed

¼ c. chopped onion (optional)

1 c. uncooked Minute Rice

Heat oven to 350. In saucepan melt, butter, stir in Cheez Whiz, soup and milk.  Mix together over low heat to make sauce.  In a bowl combine broccoli, onions and uncooked rice; add sauce to broccoli mixture & mix well.  Pour in a greased 10x10x2 casserole dish and bake 35 minutes or until broccoli and rice are done.

6-8 servings

*This recipe comes from my very dear and lovely friend, Maria:) It’s sooooo good:) Sarah and I loveeeee it:)

Ingredients:

1 lb. Rice
24 oz. Water
4 oz. Chicken base
4 oz. Tomato paste
2 oz. Turmeric
1 oz. Cumin
2 Bay leaves
6 oz. Chopped onion
1 oz. Thyme
1 oz. Rosemary
2 oz. each of Red & green peppers (julienned)

Method:

Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4″ hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers.

Source: Tusker House – Animal Kingdom – Walt Disney World

Ingredients

• 1 head cabbage
• 1 medium pkg noodles
• 6 T butter

Directions

Cook noodles and drain. Chop cabbage very fine and fry in butter, stirring frequently until brown. Mix noodles and cabbage and pour more melted butter over it:) Mmmmmm:)

Ingredients

• 7 Tbs. unsalted butter
• 2 Tbs. minced fresh sage
• 6 cups vegetable or chicken stock
• 2 cups butternut squash puree
• 2 Tbs. olive oil
• 2/3 cup caramelized onions
• 2 cups Arborio rice
• 1 tsp. minced fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano chees
• Salt and freshly ground pepper, to taste

Directions

In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.

Source: Williams-Sonoma Kitchen