Thursday, July 26, 2012
Greek Rice Pilaf also known as Prassorizo ( Leeks and Onions)
makes 4-6 servings
3 large leeks sliced thin
6 green onions sliced thin
1 yellow onion diced
1 cup Arborio rice
Extra Virgin Olive Oil
¼ cup of dried parsley
2 tbsp. minced garlic
1 tbsp. Greek Oregano
Salt and pepper to taste
3 cups water
Heat the olive oil in a large sauce pan over a medium heat.
Add the leeks and onions to the oil stir well and sauté until soft (cover the pan for 3 -5 minutes).
Add the Arborio rice and sauté for 2 more minutes mixing well to coat the rice with oil.
Add garlic and parsley to the pan, mix and heat through for another minute.
Add seasonings and gradually add 2 cups of water stirring occasionally.
Once all the water has been added and the pan`s contents brought to a boil, turn the heat down to medium-low and cover the pan to simmer for 20 minutes.
Continue stirring and add water if needed.
Once the rice is finished cover and remove from heat and let sit for 10 min. And serve
Wednesday, July 11, 2012
4-6 cups kale, loosely packed, sliced leaves and midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
salt & pepper, to taste
2/3 cup grated Pecorino Romano cheese
1.2 cup toasted walnuts
Whisk together lemon juice, olive oil, salt, pepper to taste
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese and toasted walnuts
Will keep well in fridge for 3-4 days.