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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 beans😉 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.
- 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
- 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:
Gather all ingredients and equipment.
Peel garlic and rough chop it, set aside.
In a large, heavy bottom skillet, heat 2 teaspoons of the olive oil over medium heat.
Add chopped garlic and saute for 1 minute.
Add cardamom seeds and baby spinach.
Cook over medium heat until spinach has wilted.
Add white wine and cook for an additional minute.
Season with salt and pepper
In the pitcher of a blender add 2 1/2 cups vegetable stock and spinach mixture.
Blend on high-speed until well blended.
Add spinach stock to a medium sauce pan and keep warm over low heat.
In the same skillet as before add remaining olive oil and butter over medium heat.
Once the butter has melted add the bamboo rice and stir until well coated.
Sprinkle ground ginger and stir well.
Stir in 1 cup of spinach stock – just enough to cover the rice.
Stir well and continue to stir until the rice has almost completely absorbed the stock.
Continue this until all stock has been added to rice and absorbed. This should take about 20-30 minutes.
Remove from heat and stir in Parmesan cheese.
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!