Sunday, August 26, 2012

Whole Grain Recipe Contest

The Whole Grains Council is having a recipe makeover contest! Now don't you all go submitting your recipes too; that will just give me less of a chance to win the Le Creuset Set! I will however be submitting another recipe (and I have already submitted 1), for a total of 3 recipes (the max).

So, the dish is awesome I must say, but there is a slight problem; it takes a soooo long to cook!! Whole grains have that nice outer bran layer, making cooking time much longer than their white counterparts. My make it again and shorten the cooking time to under 1 hour (yes, still alot but it's brown rice!).

The plan:to soak the short grain brown rice for a few hours to soften the outer bran a bit.
And, I will also cook the rice in the broth only at first, so that the fat in the coocnut milk does not interfere with the water soaking process. Makes sense right?! GOOD:)

Results to be posted at a later date! By the way, it was still worth the wait...just sayin'. The dish has Thai curry influences fused with a Latin and Pacific Rim flare! What more can one ask for??

Coconut- Cilantro Scented Whole Grain Risotto with Salmon
13.5 oz can. Light coconut milk
5 ½  cups organic free-range chicken broth
1 Tbsp. coconut or olive oil
3 shallots, thinly sliced
1 ½ cups Lundberg® short grain brown rice
salt and white pepper for seasoning
½ cup fresh or frozen corn
½ cup chopped cilantro
2 cups cooked salmon chunks
½ small red onion, thinly shaved or sliced

grated coconut, optiona
lLime wedges
I served sauteed zucchini and gold quash with the Risotto; Chris loved it LOL!

Place coconut milk and broth in a medium saucepot; bring to a simmer and keep warn over low heat.
In another pot, heat oil over medium heat. Sauté shallots for about 2 minutes. Add rice and cook, stirring, for another 2 minutes until fragrant. Add in broth mixture, ½ cup at a time, stirring frequently; allow liquid to be absorbed before adding more of the broth mixture.
Continue process until rice is tender and creamy, about 1 hour and 35 minutes. Season with salt and pepper to taste.

Meanwhile, you can enjoy an evening wine spritzer and flake your baked/broiled salmon.
Prep the cilantro, onions and corn too...the rice takes a while so you may as well do the prep in between stirring the risotto.
Stir in corn, chopped cilantro and salmon along with last addition of broth or just before tender; heat through.

Serve alongside a lime wedge and garnih with red onion and grated coconut if desired.

And 1 hour or so later...creamy Coconut Cilantro Scented  Risotto with Salmon

No comments:

Post a Comment