Were going on our second week without our CSA basket and I’m ashamed to admit I haven’t eaten anything green all weekend. I searched the freezer and came up with frozen shelled edamame, so I replaced some of the corn with it :-) Thankfully the CSA starts back up this Thursday for us!!
Served with one of the best wines we’ve had all summer (purchased at Wine Authorities). It’s light and refreshing and full of lightly sweet zippiness.
- 2 cups water
- 2 1/2 cups chicken broth
- 2 teaspoons olive oil
- 1 cup uncooked Arborio or other short-grain rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional)
- 4 garlic cloves, minced
- salt and pepper, to taste
- 3 ounces goat cheese
- 1/4 to 1/2 teaspoon hot sauce
- 2 cups frozen whole-kernel corn
- 3/4 cup chopped bottled roasted red bell peppers
- 3 tablespoons fresh basil, chopped
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Sprinkle with salt and pepper. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
Recipe courtesy of Cooking Light
The veggie garden coming is along.
Our first red tomatoes, ready to pick any day now.
Big green tomatoes, hope they turn red soon!
And the crepe myrtle blooming magnificently.