Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a
light simmer — this can be plain water, any
broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild
mushrooms and their
broth, chopped kale or chard, thin spears of asparagus when in season.
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced
mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken
broth 3 tablespoons Cabot
Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
To the seaweed and
mushroom water, add in the soy sauce, sugar and salt (if using) to the
broth and bring to a
light simmer.
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and
light green parts only) 2 cloves garlic, sliced 10 ounces cremini
mushrooms, quartered 3 - 4 ounces shiitake
mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable
broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
broth (I recommend Imagine No - Chicken
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
This is the formula that I follow for most of my favorite
broth - based soups, such as 30 - Minute Rice Noodle Soup with
Mushrooms & Kale, Lean Bison & Barley Soup or
Light Chicken, Quinoa & Vegetable Soup.
Ingredients: 4 cups vegetable
broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and
light green parts sliced (dark green flags washed and reserved) 8 ounces cremini
mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Add the
broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the
mushrooms are coated in a
light sauce, 4 minutes.
1/2 oz dried
mushrooms, such as shiitake 3 tsp olive oil 2 med onions, coarsely chopped 2 tsp chopped fresh ginger 4 cloves garlic, minced 3 c sliced cremini
mushrooms 1 1/2 c reduced - sodium beef
broth or stock 2/3 c quick - cooking barley 1/4 c dry sherry 3 Tbsp reduced - sodium soy sauce 1 - 2 tsp dark sesame oil 1 tsp
light brown sugar (optional) Chopped scallions (optional)
Skillet Turkey Stroganoff adapted from A Taste of Home Cooking 1 1/2 pounds ground turkey Salt and pepper 4 tablespoons vegetable oil 10 ounces white
mushrooms, sliced thin 1 onion, chopped fine 2 tablespoons flour 1 1/2 cups chicken
broth 1 1/2 cups beef
broth 1/3 cup brandy 1/3 pound Dreamfield Spaghetti 2/3 cup
light sour cream 2 teaspoons freshly squeezed lemon juice Brown the ground beef in a skillet with 2 tablespoons oil.
Add the
broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the
mushrooms are coated in a
light sauce, 4 minutes.
The
light broth, earthy
mushrooms and vitamin - packed chard nourished my body and brought some life back to my muscles.