Garden Risotto

1 cup baby carrots, cut in 1/4” slices
2 shallots, chopped
1 cup bouillon
pinch cayenne, or to taste
1/2 pound asparagus, cut in 1/2” pieces
1/2 cup frozen peas
1 small yellow squash, cut in 1/2” cubes
2 cups cooked oat groats, barley
or other whole grain of your choice
2 cups slivered fresh spinach leaves
1/2 cup slivered fresh basil leaves
Note: to sliver the spinach and basil, take a handful of the leaves, roll them up and slice crosswise into thin shreds

 

Combine the carrots, shallots, bouillon and cayenne in a pot. Bring to a boil, reduce the heat and simmer, covered, about 5 minutes or until the carrots are just tender. Add the asparagus, peas and squash; return the liquid to a boil, then reduce the heat and simmer until the asparagus is just tender, 3-5 minutes more. Stir in the whole grains, spinach and basil and heat through.

 

4-6 servings

 

Wild Rice Jambalaya

1 pound shrimp
3 cups bouillon
1 bay leaf
1 tablespoon Cajun spice
1 onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 cups canned Italian plum tomatoes,
undrained, chopped
1 cup uncooked wild rice or rice blend
1 bunch green onions, chopped
1/4 cup chopped Italian parsley
Freshly ground black pepper
Tabasco Sauce (optional)

 

Peel the shrimp, reserving the shells. Set the shrimp aside. Add the shrimp shells, bouillon, bay leaf and Cajun spice blend to the pot, bring to a boil and simmer 10-15 minutes while chopping the vegetables. Strain the bouillon and return it to the pot; discard the shrimp shells. Add the onion, green pepper, celery, garlic, tomatoes and rice to the bouillon and simmer, covered, for 45 minutes, or until the rice is tender. Stir in the shrimp, green onions and parsley and cook 3-4 minutes, or until the shrimp is pink and firm. Serve with ground pepper and Tabasco Sauce to taste.

6-8 servings