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Monday, September 20, 2010

Back in action - Weekly Recipe

I am finally back!  Still awaiting my house stuff to get here, but was able to setup internet at my new house!  We have been having an amazing time, being able to hang out with my hubby daily and the dogs have been on base to check out the scenery!  So, we will start the week off like we would normally with a Weekly recipe....enjoy!

Humans will enjoy sharing this dish with a salad or your pets.  This is one of Rachel Ray's dishes for pets.

Boo-Sotto

Ingredients
2 tablespoons extra virgin oil (EVOO)
3 cloves garlic, crushed
1 small online (to be grated for its juice)
2/3 cup arborio rice
2/3 cup barley
Salt and freshly ground pepper
1/2 cup dry white wine
4 cups chicken broth or low sodium chicken broth, warmed over a low flame
1 pound ground veal or turkey
1 cup grated Parmigiano Reggiano cheese (a few generous handfuls)
A handful of flat leaf parsley, finely chopped

Preparation
Pre-heat a deep skillet or wide 4-quart saucepan over medium heat.

Add the EVOO, two turns of the pan, and the garlic, then grate the onion juice into the skillet.  Cooke for 2 minutes, then add the rice and barley.  Season with salt and pepper and cook for 203 minutes more.  Add the wine, raise the heat to medium-high and cook away the liquid, about 1 minute.  Add a few ladles of the warm stock to cover the rice and barley, then drop in the ground meat in small bits.  Stir frequently and continue to ladle in the stock until the rice and barley are cooked al dente, about 22 minutes.  Stir in the cheese, adjust the seasoning and garnish with the parsley.

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