• 5 cups chicken broth
• 3/4 cup apples,diced, unpeeled
• 1½ cups Arborio rice
• 6 tablespoons country ham, finely diced, pancetta or prosciutto can be substituted
• 3/4 cup semi-fry hard cider
• Asiago cheese for garnish
• fresh sage leaves for garnish
• freshly ground pepper to taste

Note:choose firm sweet-tart applese e.g. McIntosh, Stayman, winesap. Hard cider can be found in some super markets and liquor stores and is slightly alcoholic.

Image shows spinach on the side.

Apple And Country Ham Risotto

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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• 2 cups cooked Cajun Country Medium Grain Rice
• 5 tablespoons butter, divided
• 8-ounce package cream cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 3 oz. fresh mushrooms, roughly chopped
• 1 lb peeled and deveined Louisiana shrimp
• 1 lb fresh Louisiana crabmeat
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup Ritz cracker crumbs

Cajun Seafood Rice Casserole

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• 2 cups of Yellow Onions (chopped)
• 3/4 cup of Celery (chopped)
• 3/4 cup of Yellow Pepper (chopped)
• 3/4 cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• 1/4 cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• 1/4 cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• 1/2 teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

Forbidden Jambalaya

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• 1 medium head green cabbage  
• 12 ounces uncooked ground turkey breast   
• 1/2 cup onions, diced   
• 1/2 cups cooked brown rice, regular or instant   
• 1 large egg 
• 1/2 teaspoon garlic powder   
• 1/4 teaspoon ground cinnamon   
• 1/4 teaspoon salt   
• 1/4 teaspoon black pepper   
• 28 ounce can diced tomatoes   
• 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

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• 1/3 cup uncooked long grain rice
• 3 eggs, lightly beaten
• 1 cup milk
• 2/3 cup Pumpkin Puree (canned pumpkin just fine)
• 1/3 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup dried cranberries or raisins
• 1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
• 1/2 cup coarsely chopped walnuts, toasted
• 2 tablespoons honey

Pumpkin Rice Pudding With Cranberries And Apples

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• 1 cup small dried beans such as cowpeas or black-eyes
• 5 to 6 cups water
• 1 dried hot pepper (optional)
• 1 smoked ham hock
• 1 medium onion, chopped (about ¾ cup)
• 1 cup long-grain white rice

Hoppin' John

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• 2 portobello mushrooms, stemmed, cut in half and sliced (use stems for making stock)
• 4 tablespoons olive oil
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons flour
• 2 cups mushroom stock
• 2 cups vegetable stock
• 1/2 cup red wine (optional)
• 1 pound shiitake mushrooms, stemmed and sliced
• 1/2 pound button mushrooms, sliced
• 1 28-ounce can diced tomatoes
• 1 8-ounce can tomato paste
• 1 roasted red bell pepper, peeled, seeded and diced
• 1 tablespoon cayenne pepper
• 1/2 tablespoon thyme
• salt and pepper
• 1 package fresh spinach leaves, washed and stemmed
• hot cooked grits or rice

Wild Mushroom Grillades

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• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

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