Popeye Risotto {Marx Foods Blogger Challenge)

Its-Easy-Being-Green

PopeyeRisotto-4648

Voting is now open! Click HERE to vote

Voting begins today, Tuesday February 12 and ends at 11:30pm PST on Thursday February 14th. Two winners will be chosen, one by popular vote and one from internal votes. Winners will be awarded $100.00 credit to Marx Foods each! And I could really really use some vanilla beansūüėČ Thanks!

A few weeks ago I signed up to take part in another Marx Foods Challenge. This one was called “Its Easy Being Green” and for those who know me really well I’m a bit obsessed with green. Some have been known to call me Kermit. In addition to my love of all things green (which includes my favorite animal, turtles) I love my green veggies: broccoli, brussel sprouts, spinach, green beans…well almost all – I truly despise peas, except for in my homemade fried rice.¬† I received samples of bamboo rice, dill pollen, green eston lentils, whole cardamom and mint herb crystals from Marx Foods and was asked to create a dish using at least two of the above ingredients.

Life has been a bit hectic the past few weeks with school, my first chef’s table, and of course blizzard Nemo where go figure we lost power! We seem to lose power on Aquidneck Island when the wind blows but the past few days have been miserable, with loosing food (again), and no heat (we have electric everything), so my original recipe idea for this was scratched and today I made a very green inspired risotto using the bamboo rice, cardamom, and some spinach.

You may have noticed on Creative Cooking Gluten Free that I also love risotto because it’s a blank canvas and you can do so much with it. This one is packed with flavor and color! This is also a great way to get that extra serving of vegetables (especially the leafy greens) that you may be lacking in your diet. Highlighted below are the two ingredients I choose – you could even add a little of the dill pollen to this as well.

PopeyeRisotto-4649

Popeye Risotto

Spinach Stock

  • Olive oil¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 2 teaspoon
  • Garlic¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 2 tablespoons
  • Baby Spinach¬†¬†¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 9 oz (1 Bag)
  • Grey Salt¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1/4 teaspoon
  • Black Pepper¬†¬†¬†¬† ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1/8 teaspoon
  • White Wine¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1/4 cup
  • Cardamom¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 2 Whole – crushed and seeds removed
  • Vegetable Stock¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 2 1/2 cups

Risotto

  • Olive Oil¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬† 1 tablespoon
  • Butter¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1 tablespoon
  • Bamboo Rice¬†¬†¬†¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1 cup
  • Ground Ginger¬†¬†¬†¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1/8 teaspoon
  • Parmesan Cheese, grated¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬† ¬†¬† 1/4 cup

Method of Preparation:

  1.  Gather all ingredients and equipment.

  2.  Peel garlic and rough chop it, set aside.

  3.  In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.

  4.  Add chopped garlic and saute for 1 minute.

  5. Add cardamom seeds and baby spinach.

  6. Cook over medium heat until spinach has wilted.

  7. Add white wine and cook for an additional minute.

  8. Season with salt and pepper

  9. In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.

  10. Blend on high-speed until well blended.

  11. Add spinach stock to a medium sauce pan and keep warm over low heat.

  12. In the same skillet as before add remaining olive oil and butter over medium heat.

  13. Once the butter has melted add the bamboo rice and stir until well coated.

  14. Sprinkle ground ginger and stir well.

  15. Stir in 1 cup of spinach stock – just enough to cover the rice.

  16. Stir well and continue to stir until the rice has almost completely absorbed the stock.

  17. Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.

  18. Remove from heat and stir in Parmesan cheese.

  19. To serve top with grated lemon zest and pine nuts (optional)

Chef Notes:You can use arborio rice instead of the bamboo rice, it will have the same texture and consistency. I have made a similar recipe with the arborio rice and it is very delicious and flavorful.

It is easy being green…and delicious too!

Samoa Inspired Rice Pudding {Integrale Rice Risotto Challenge}

Thank you all for voting for my Savory Lobster Risotto in the first round of the Integrale Rice Risotto Challenge from MarxFoods.com. I was one of the lucky 10 bloggers who received the most votes and with that I moved on to round two…sweet risotto or rice pudding. This was definitely a challenge for me as I have only made rice pudding once!

I have been thinking about this for a while now on what to make. Did I want to make a “tropical” inspired rice pudding with pineapple and mango?¬† Then I thought oh maybe a hazelnut rice pudding would be good, but I’m pretty sure that has been done a bunch of times. I looked around my pantry and pulled out the following ingredients: chocolate hazelnut milk, cocoa powder, sugar, shredded coconut, and I also had some left over homemade salted caramel sauce. If you add up all these ingredients what do you get?? Well with the addition of flour you would be able to make some homemade samoa cookies. Why not try that combination and make rice pudding?? I don’t know about you but that is one of my favorite girl scout cookies and since being diagnosed with Celiac Disease I have missed these very much.

For this recipe I had some leftover homemade salted caramel sauce. You could make your own or use whatever you normally use or have on hand.

Please visit my first post for the Intgrale Rice Risotto Challenge to read more about this fantastic rice. Not only did it work well and taste delicious in the Lobster Risotto but it is fantastic when making rice pudding!

Seeing as this makes 4 servings and it is just me right now I figured I would share and not be a pig and eat this all myself. So I shared this with neighbor Lisa whose other half is also away for a bit. She ate half of it right there, and then decided that she should probably stop and actually eat some dinner first. I hope you enjoy this as much as my neighbor did!

Samoa Rice Pudding (Serves 4)

Ingredients:

1 cup Integrale Rice

3 cups water

1/4 cup sugar (I use Wholesome Sweeteners)

1  cup chocolate hazelnut milk (I use Pacific Natural Foods)

2 tablespoons cocoa powder

1/4 cup toasted coconut + 2 Tablespoons (divided)

1/4 cup caramel sauce + 2 Tablespoons (divided)

pinch of salt

Method Of Preparation:

1. Do NOT rinse the rice. You want the starch to remain, it will help thicken when the milk is added

2. In a medium sized pot add the 3 cups of water and 1 cup of Integrale Rice – bring to a boil

3. Reduce heat to medium, cook until water is absorbed (time varies so keep an eye on it and stir often to prevent sticking)

4. In a small pot add chocolate hazelnut milk, cocoa powder, sugar, 1/4 cup toasted coconut, and 1/4 cup caramel sauce, heat over medium heat

5. Once the rice has absorbed the water, add the warm chocolate hazelnut milk mixture

6. Stir and cook until liquid is mostly absorbed

7. In a small bowl add the remaining toasted coconut and caramel sauce

8. Mix well and set aside

9. Once pudding is finished serve either warm or cool – garnish with the coconut and caramel mixture and drizzle with a little caramel sauce as a garnish

Good luck to the other 9 bloggers! The DelGrosso Food Blog,ChezWhat?, The Upstart Kitchen, The Girl in the Little Red Kitchen, Food for Thought, Oh Cake, Great Outdoors Cooking, Discojing, Cookistry

(I was provided a box of Integral Rice free of charge from MarxFoods.com to try and review)

Integrale Rice Risotto Challenge – Savory Lobster Risotto

VOTE HERE for my Sauvignon Blanc and Lobster Risotto

Last month I saw a post on twitter from MarxFoods.com regarding the Interale Rice Risotto Challenge and immediately I went to their site and entered to be part of this great event.¬† I did this for a few reasons, first school was coming to a close and I thought it would be fun to participate in an online food competition and second, I LOVE risotto. That may be because I’m Italian or that it is gluten-free, or that I just love risotto for all its creamy goodness. Risotto to me is a blank canvas, you can do so much to it and be as creative as you wish.

One of my favorite ways to enjoy risotto is the recipe below, it is simple yet decadent and perfect on a warm summer day served with a simple salad of mixed greens and a light vinaigrette and a chilled glass of Bogle Sauvignon Blanc (which is used to make the risotto!). The Bogle Sauvignon Blanc is absolutely perfect in this risotto – it adds just the right flavor to this dish.

I’ve made risotto countless times and with several different brands of rice, and I’ll be honest, I have my favorites. Although I think it is the method more than the rice however, the Integrale rice is fantastic. I loved the texture you get with this rice. I always love finding new products to try, I am very thankful to both Integrale and MarxFoods for this opportunity to try this rice and be part of this event.

I had read on another blog that Integrale Rice was “whole wheat” and at first I had a bit of a challenge trying to figure out if that was true or not seeing as the entire package is in Italian. Thankfully there is google translate:) This is rice, not made from whole wheat grains, and the package states: ” Il Riso Non Ha Glutine Ed E Quindi L’Alimento Ideale Per I Celiaci” which translates to: “Rice has no gluten and is therefore the ideal food for Celiacs” I love when companies put gluten-free statements on their products.

Here is a little bit about Integrale Rice from the MarxFoods website:

Integrale rice is an Italian brown risotto rice. Like all risotto rice varieties, slow cooking Integrale Rice on the stove top with multiple infusions of stock causes it to absorb the stock’s flavor and release starch into the pan, thickening the remaining stock into an incredibly delicious sauce.

However, because the outer bran is left on, the finished risotto has a nuttier brown rice flavor, distinct grains, and a little more chew to its finished texture. The bran also includes additional nutrients not found in white risotto rice.

Sauvignon Blanc and Lobster Risotto

2 oz butter – unsalted

2 oz shallots – minced

2 garlic cloves – minced

1 1/2 cups Integrale Rice

3 cups white chicken stock or lobster stock

1 cup Bogle Sauvignon Blanc

2 oz Parmesan cheese – grated

1/4 cup heavy cream

2 – 1-1 1/4 pound lobsters

Salt and Pepper – to taste

Method of Preparation

Steam two lobsters until meat is cooked – about 7-8 minutes. Cool, remove meat from tail and claws, chop and set aside. Save the shells to make additional stock.

Heat stock over medium heat and keep warm.

In a large straight sided skillet add butter and melt over medium heat.

Add in shallots and garlic, saute until translucent.

Add Rice and stir until well coated and are toasted slightly  Рyou will smell a light nutty aroma.

Add the Bogle Sauvignon Blanc and stir until almost absorbed.

Slowly add the warm stock one ladle at a time and stir until almost absorbed.

Continue this process of adding stock in small quantities and stirring continuously until the liquid is absorbed, until the desired texture is achieved (rice should retain a touch of firmness and there should be a creamy, but not mushy consistency). You may not use all of the stock!

Add the pieces of lobster and stir to incorporate.

Add the grated cheese.

Add heavy cream, stir and adjust seasoning.

Serve immediately.

You should give this rice a try!

Please take a second and vote for me (http://marxfood.com/favorite-risotto-recipe-integrale-gauntlet/)!!Voting starts on 5/30 and ends on 6/1

I hope you give this recipe a try and come back and share your thoughts.

(I was provided a box of Integral Rice free of charge from MarxFoods.com to try and review)