4 each celery sticks, sliced
1 each green pepper, chopped
4 oz carrots, sliced
2 large onions, chopped
2 tbsp olive oil
2 each garlic cloves, crushed
8 oz walnut pieces
6 oz long grain rice
1 salt & pepper
1 pt vegetable stock
1 lb tomatoes, peeled & quartered
4 oz black olives
4 oz sweet corn
4 oz frozen peas
4 tbsp chopped fresh herbs
A Recipe for
Vegetable Risotto
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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This Recipe for Vegetable Risotto is one of thousands in the Recipes-to-go Asian Cookbook.
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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This is a recipe for Vegetable Risotto from the recipe cookbook of Recipes-to-go (Asian)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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Great eaters and great sleepers are incapable of anything else that is great. |
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
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Eat little, sleep sound. |
| Iranian Proverb |
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| Ginette Olivesi-Lorenzias |
Heat oil in the wok & add the garlic & walnuts. Fry stirring
frequently till the nuts are slightly browned. Remove them with a
slotted spoon. Add the prepared vegetables & cook till slightly
softened. Stir in the rice & season to taste. Pour in the stock &
bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or
so. Mix together the tomatoes & olives. Stir corn & peas into the
vegetable mixture in the wok. Place tomatoes & olives on top, do not
stir them in & replace the lid. Simmer for 5 minutes. All the stock
should be absorbed. Before serving, stir in olives & tomatoes, nuts &
herbs. Serve with a salad.
Serves: 4
Vegetable Risotto Recipe brought to you by Recipes To-Go