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Garden Risotto

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

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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