Brussels Sprouts Risotto

It seems that many people dislike or generally tend to avoid Brussels sprouts, a distaste that usually seems to have been born out of childhood experiences with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit more on the bitter side than many vegetables, which might also explain why children aren't so fond of them, but these little green cabbage-like buds are very healthy and should appeal to the adult palate once given a chance. Well, even as a child I'd never actually disliked Brussels sprouts, but nevertheless I seem to have largely neglected them in my meal plans. I'm not really sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More, I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've changed up the original recipe, but I was quite smitten with Ottolenghi's idea of frying up some of the Brussels sprouts in hot oil until golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a hard time making sure that enough of them remained to use for garnish! You'd better make some more just to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colorful and nourishing risotto that's finished off with lemon juice, soft goat cheese and plenty of fresh grated Parmesan cheese for a rich and creamy dining experience.

Risottos tend to dry out quite quickly, so as with any other risotto this one is best served right off the stove to enjoy the full creamy experience. It's an especially good idea with this risotto as the fried Brussels sprouts do not remain crispy if stored overnight. Cooking the lemon rind with the risotto, as indicated in the instructions, is quite optional as they are quite bitter and may not be to everyone's tastes.

Brussels Sprouts Risotto

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Cuisine: Italian Published on December 15, 2014 Rich, earthy and creamy lemony risotto cooked with Brussels sprouts and topped with golden fried crispy brussels sprout quarters Print this recipe Ingredients: 1 1/4 lb (575 g) Brussels sprouts sunflower, peanut or other high smoke point oil for frying   5 cups vegetable stock 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped 2 cloves garlic, minced or crushed 2 tablespoons fresh thyme leaves (1 1/2 teaspoons dried) 1/2 teaspoon fennel seeds (optional) rind from 1 lemon, cut into strips (optional) 1 1/2 cups arborio or other risotto rice 1 cup white wine 1 cup fresh grated Parmesan cheese 2 tablespoons soft goat cheese, cut into chunks juice and zest from 1 small lemon 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Trim the Brussels sprouts. Take about 1/3 of the Brussels sprouts and shred or chop. Set aside. Cut the remaining Brussels sprouts lengthwise into quarters. Dry the quartered Brussels sprouts with a paper towel. Pour 1/2 inch of sunflower, peanut or other high smoke point oil into a medium saucepan and heat over high heat. When hot, use a slotted spoon to drop a portion of the quartered Brussels sprouts into the pan and fry for 1 to 2 minutes until crispy and lightly browned. Be cautious as some of the hot oil will splatter. Remove the Brussels sprouts with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining quartered Brussels sprouts. When finished, keep the fried Brussels sprouts warm in a 150° oven. Meanwhile, bring the vegetable stock to a simmer in a medium saucepan and adjust the heat to keep the stock at a hot simmer. Heat the butter and oil in a large saucepan over medium heat. When hot, add the onions and stir for 10 minutes or until the onions are soft and just starting to brown. Add the garlic, thyme and fennel seeds and lemon rind if using. Stir for 2 minutes, then add the rice and the shredded or chopped brussels sprouts and stir for another couple of minutes, making sure to coat the grains with oil. Pour in the white wine and simmer, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring often, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most or all of the stock. When the liquid from the last ladleful is absorbed, stir in the Parmesan and goat cheese and lemon juice. Remove from heat when the cheeses have melted. Season with salt and pepper. Serve right away, with a scattering of lemon zest and a handful of the fried Brussels sprouts spooned over each serving. Makes 8 servings

Other risotto recipes to enjoy:
Classic Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Asparagus and Pesto Risotto with Mushrooms
Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

Audio Accompaniment: Marsen Jules

Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 0-inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

On the top of the reading stack: browsing the stacks

Audio Accompaniment: Puzzle Muteson

Coconut Rice with Fragrant Seeds and Spices

Because you can never have enough ideas to dress up rice. It truly is a blank canvas that doesn't get enough respect. I am more than happy to eat rice with little adornment, but the possibilities to make it into an even more interesting side are endless. And satisfying. With a little extra effort, dinner can be a more joyous affair.

Coconut Rice with Fragrant Seeds and Spices

Recipe by Lisa Turner Cuisine: Indian Published on August 16, 2014 Light and delicately seasoned coconut rice cooked with fragrant seeds and spices Print this recipe Ingredients: 1 cup basmati rice 1 1/4 cups water 3 tablespoons coconut oil or other oil 4 black cardamon pods, crushed 4 whole cloves 2/3 cup coconut milk 1 teaspoon sea salt 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 2 teaspoons channa dal 2 teaspoons split urad dal small handful of dried curry leaves, crumbled 1/4 teaspoon asafetida 2/3 cup unsweetened dried grated coconut 1/4 cup fresh parsley, trimmed and finely chopped Instructions: Rinse the rice well in a strainer under running water until the water is no longer cloudy. Soak in 1 1/4 cups of water for 30 minutes. Drain, reserving the soaking water, and let the rice air dry for 30 minutes. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. When hot, add the rice, cardamon pods and cloves, and stir for 1 minute. Add the reserved soaking water, coconut milk and salt, and bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed — about 20 minutes. Remove from the heat and let rest for 5 minutes. While the rice is cooking, rinse the channa dal and urad dal. Heat the remaining 2 tablespoons of oil in a sauté pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the dals, curry leaves and asafetida, and stir for another minute. Add the coconut to the pan and stir for another few minutes until the coconut darkens a few shades. Pour this mixture into the rice and fluff gently with a fork. Garnish with fresh parsley and serve hot. Makes 4 servings

More rice dishes you are sure to enjoy from Lisa's Kitchen:
Indian Yellow Rice
Mushroom Pulao
Mung Dal Kitcheree
Tamarind Rice

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Audio accompaniment: silence

Green Pea Pulao with Cashews

Local garden peas are always something to savor and here I've dressed up rice with their plump texture and green goodness. Throw is some golden fried cashews, herbs and some Indian spice and you have a fine accompaniment to any meal, especially Indian legume curries. Grains never need be boring, and although I enjoy a pot of rice with little adornment, rice really is a blank canvas to explore to complement a culinary experience.

I've included instructions here for using frozen peas as well, to almost equally delightful results, but if you can find some fresh peas they're really worth your while.

Green Pea Pulao with Cashews

Recipe by Lisa Turner Cuisine: Indian Published on August 4, 2014 Simple and elegant yellow spiced and herbed rice pulao with plump fresh garden peas and golden fried cashews Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 3 tablespoons sesame oil, ghee or butter 1/3 cup raw cashews, halved 1 teaspoon cumin seeds 2 to 3 green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or shredded 1 teaspoon turmeric 1 teaspoon garam masala 1/4 teaspoon paprika 1 cup fresh or frozen green peas 3 tablespoons mixed fresh herbs, finely chopped, or 1 1/2 tablespoons mixed dried herbs (I used lemon basil, oregano, thyme and rosemary) 1 teaspoon sea salt Instructions: Wash the rice thoroughly in a strainer until the water is no longer cloudy. Transfer to a bowl and cover with 2 cups water. Let rest for 20 minutes. Drain, reserving the soaking water, and let the rice air dry in a strainer for another 10 minutes, tossing the grains occasionally. Heat the oil, ghee or butter in a medium saucepan over medium-low heat. When hot, toss in the cashews and stir for 10 minutes or until they are golden brown. Remove with a slotted spoon and set aside. Turn up the heat to medium and add the cumin seeds, green chilies and ginger. Stir for a few minutes until the cumin seeds darken a few shades. Add the turmeric, garam masala and paprika, and stir for another minute. Add the rice to the pan and gently stir for another few minutes. Now pour in the reserved rice soaking water, along with fresh peas (if using), herbs and salt. Bring to a boil over medium-high heat. Immediately reduce the heat to a very low temperature, cover, and simmer for 20 minutes undisturbed until the liquid is absorbed. If frozen peas are used, rinse them under warm water in a strainer and add to the pan 15 minutes into the cooking time, don't stir, and cover the pan again. Remove from heat and let stand for 5 to 7 minutes. Add the cashews and fluff everything with a fork until combined. Serve hot with your favorite curries and savory flat breads. Makes 4 to 6 servings

Other rice dishes to try from Lisa's Vegetarian Kitchen:
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Mung Dal Kitcheree
Tomato, Olive and Avocado Rice
Vegan Rosemary Mushroom Brown Rice "Risotto"

On the top of the reading stack: The Complete Leafy Greens Cookbook: 67 Leafy Greens and 250 Recipes by Susan Sampson

Audio Accompaniment: Ambient 4 On Land by Brian Eno

Green Pea Risotto

Once again a trip to the local market has to be an exercise in restraint as the bins and tables are bursting with beautiful local fresh produce of all kinds. But I can rarely resist picking up a bag of fresh garden peas in their pods, as the season for these always seems to be so short. I use frozen peas all year round, but there's nothing like the pop and sweet flavor of freshly shelled peas, and the methodical pace of shelling the peas is so calming besides.

I've been especially indulgent with the garden peas this year, and although many of them are left around in a snacking bowl, I also like to take advantage of their culinary possibilities. So I combined them this time with one of my favorite dishes to come up with a simple but colorful summery risotto. Studded with fresh plump peas cooked until just tender at the very end of the cooking time, and flavored with a quick pea and fresh mint and basil purée, this creamy and classic risotto is easy to prepare, requiring only attention, and makes for a stunning gourmet way to enjoy the garden pea season.

Green Pea Risotto

Recipe by Lisa Turner Cuisine: Italian Published on July 25, 2014 Simple and delicious summer risotto with fresh tender garden peas finished with a pea and herb purée Print this recipe Ingredients: 4 1/2 cups vegetable stock 2 cups fresh or frozen peas small handful of fresh mint leaves small handful of fresh basil leaves 2 tablespoons butter 1 onion, finely chopped 1 cup arborio or other risotto rice 1/2 cup dry white wine 2/3 cup fresh grated Parmesan cheese 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: If using frozen peas, cook for 2 to 3 minutes in a small saucepan of boiling water. Drain and set aside. Bring the vegetable stock to a good simmer in a small saucepan. Transfer 1/2 cup of the stock to a small blender or food processor and add 1/2 cup of the peas along with the mint and basil. Purée until smooth and set aside. Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion and cook gently, stirring occasionally, for 10 minutes or until the onion is soft. Turn up the heat to medium, toss in the rice, and stir for 1 minute to coat the grains. Pour in the white wine and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is tender — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Stir in the pea purée, remaining peas and Parmesan cheese. Turn off the heat and let the risotto rest on the elements for a few minutes. Season with salt and pepper and give the risotto a stir. Serve immediately. Makes 4 servings

More summer green pea recipes you will like:
Warm Baby Potato and Pea Salad
Pesto and Egg Potato Salad
Spicy Mushroom Green Pea Curry
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: Midnight's Children

Audio Accompaniment: Eliot Sumner - Information (Trentemøller Remix)

Basmati Rice with Ginger-Seasoned Yogurt

Yamuna Devi offers an extensive selection of rice dishes, and though I have owned The Art of Indian Vegetarian Cooking for many years I've yet to try every recipe in the rice section of her book, let alone all of the recipes calling for rice throughout. I'm happy to have some inspiration to look forward to. Certainly a staple from this most favored book is this creamy rice made with yogurt. Because it is not spicy, it's an ideal tempering dish to go along with fiery dishes. It's best served chilled, meaning you can prepare it ahead of time to go along with a more elaborate meal.

On the menu with:
Fennel-Flavoured Urad Dal Soup
Aloo Gobi

Basmati Rice with Ginger-Seasoned Yogurt

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on April 12, 2008 Simple chilled white basmati rice with ginger-seasoned yogurt folded in — a cooling and refreshing side dish for spicy meals Print this recipe Ingredients: 1 cup white basmati rice 1 3/4 cups water 2 tablespoons ghee or butter 1 teaspoon sea salt 1 cup plain yogurt, buttermilk or sour cream 1/2-inch piece fresh ginger, minced or grated (1 teaspoon) Instructions: Rinse the rice well in a small strainer. Soak the rice in the water for 20 to 30 minutes or overnight. Drain, reserving the soaking water, and let the rice air dry in a fine-meshed strainer for 10 to 15 minutes. Bring the reserved soaking water to a boil in a medium saucepan. Stir in the rice, reduce the heat to very low, cover, and simmer undisturbed for 20 minutes or until the water is absorbed. Remove from the heat and let the rice sit covered for 5 minutes. Add the ghee or butter and salt, and gently mix with a fork. When the rice has cooled to room temperature, gently fold in the yogurt, buttermilk or sour cream and ginger. Can be served chilled or at room temperature. Makes 4 side servings

Short Grain Rice with Lemongrass

Rice is generally served at least once or twice a week in my kitchen. Although I enjoy it with little adornment alongside other dishes, especially soupy curries, I do like to dress it up sometimes too. The inclusion of coconut milk makes this rice extra creamy and the lemongrass gives the dish some delightful tang. Aromatic and comforting, this well-balanced combination is often served on special occasions. Sri Lankan in origin, the similarity between Indian and Sri Lankan cooking is of course to be expected as Sri Lanka is so close, just south of India's southern tip, although Sri Lanka has a diverse range of other influences that make their offerings unique. I am looking forward to exploring more traditional Sri Lankan food.

I have adapted the recipe from Raghavan Iyer's cherished book, 660 Curries.

Short Grain Rice with Lemongrass

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Sri Lankan Published on July 5, 2014 Simple, creamy and fragrant rice side dish cooked with coconut milk, lemongrass, cardamom, cloves and cinnamon Print this recipe Ingredients: 1 cup short grain white rice 2 tablespoons sesame oil 1 small red onion, finely chopped 1 lemongrass stalk, trimmed, cut into quarters and crushed with a knife 5 green cardamon pods 1 whole clove 1 cinnamon stick 1/2 teaspoon turmeric 1 cup coconut milk 1 cup water 1 teaspoon sea salt Instructions: Rinse the rice well under cold water until the water is no longer cloudy. Transfer to a medium bowl and cover the rice with cold water. Let sit for 45 minutes. Drain and set aside to air dry in a strainer for 5 minutes. Heat the oil in a medium saucepan over medium-high heat. When hot, add the onion, lemongrass, cardamon, clove and cinnamon. Stir and fry until the onion is softened, about 5 minutes. Add the rice to the pot along with the turmeric, coconut milk, water and salt. Stir to combine and bring to a boil. Reduce the heat slightly and boil, undisturbed, until the water has evaporated from the surface — about 6 to 8 minutes. Stir once, reduce the heat to very low, cover, and cook for another 10 minutes without stirring. Turn off the heat and let the rice sit for 10 minutes. Do not removed the lid or stir. Before serving, remove the cardomom pods, clove and cinnamon, and fluff with a fork. Makes 4 to 6 servings

More rice dishes you are sure to enjoy:
Mushroom Risotto
Rice Pongal
Rice with Paneer and Peas
Coconut Rice

On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

Audio Accompaniment: Yoo Mi Young