| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Rice |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Prossciutto Ham Strips |
| 1 |
c |
Green Peas |
| 4 |
oz |
Cooked Chicken Strips |
| 1 |
c |
Dry Long Grain Rice |
| 1 |
c |
Mushrooms Sliced Thick |
| 2 |
c |
Chicken Stock |
| 1 |
lg |
Onion Coarsely Chopped |
| 3 |
tb |
Olive Oil |
| 2 |
lg |
Chopped Garlic Cloves |
| 1/4 |
c |
Romano Cheese |
| 1 |
sm |
Yellow Pepper |
| 1/4 |
c |
Fresh Parsley |
| 1 |
c |
Chopped Tomatoes |
| 1/2 |
ts |
White Pepper |
INSTRUCTIONS
Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive
oil in large sauce pan. Add onion and cook till transparent. Add garlic and
rice to pan. Stir till rice is lightly browned.
Stir 1-cup of chicken stock into the rice, a small amount at a time, till
most of the stock is absorbed by the rice. Approximately 10 minutes. Stir
in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add
more stock to keep vegetables moist. Add peas, tomatoes and pepper.
Simmer for an additional 5-minutes or till rice is tender. Serve Summer
Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice.
Excellent, served with light antipasto or endive salad, and a medium red.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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