April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed
Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.
Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!
The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.
2 cups vegetable stock
2 cups whole milk
1 ounce dried porcini mushrooms, rinshed
2 tablespoons extra- virgin olive oil
½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced
Salt
2 tablespoons butter
⅓ minced onion
2 garlic cloves, minced
1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto)
¼ cup white wine
Black pepper
Freshly grated Parmigiano - Reggiano
Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.
Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.
Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.
Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes.
Add the przo and stir to coat it evenly with the butter.
Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid.
Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more.
The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.
Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.
4 cups spicy greens, such as arugula, mizuna or torn mustard greens
1 bunch parsley, leaves and tender stems
1 bunch cilantro, leaves and tender stems
1 bunch chives, coarsely chopped
1 to 2 cups fresh mint (or dill leaves)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil
Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves.
Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.
Recipe by Alison Roman
Beans, Beans... Fava, black, white, red, or soy beans, they are all good for you!
They provide minerals, soluble fiber, protein, and no saturated fat.
Pretty much every culture has their own bean dish.
From black beans served with meat and rice in South America, red baked beans on toast in the UK, to the famous French dish, Cassoulet made with pork, and white beans, every country has their bean signature dish.
Portugal is no exception. We eat a lot of beans, in stews, soups and as a side, we too are crazy for beans.
When I was growing up, I had the typical dishes like feijoada, with white or red beans, or vegetable soups made with kidney beans, but what I loved the most was when my mom made simple salads with beans.
The bite from a bean in a salad creates a different texture from what I was used in stews and soups.
In the warmer months, especially, my favorite thing to do is to add beans to my salad, not only do they add a great bite, but they help you feel fuller for longer.
My Fava Bean Salad is made with blanched fava beans, shaved asparagus, and drizzled with a light lemon & honey dressing. This bright and super easy salad is great for a quick side, appetizer, or meal!
3 lbs. fresh fava beans in pod
½ cup thinly shaved cooked asparagus
A handful of small arugula
1 small shallot, minced
¼ cup olive oil
3 tablespoons of lemon juice
2 teaspoons honey
1 tablespoon of lemon zest
Sea salt & ground pepper
Remove the beans from their pods.
Bring a large saucepan with water to boil. Add the beans to the boiling water, cook for about 2-3 minutes, just to really blanch them. Meanwhile, fill a large bowl with ice water.
Drain the beans, and add them to the ice water to stop cooking, then remove the skin layer from fava beans by carefully piercing the bean and squeezing it out of its skin. Discard the skins.
Shave the asparagus lengthwise with a peeler.
In a small bowl, add the minced shallot, lemon juice, season with salt and pepper. Whisk in the olive oil until all combined.
Assemble the salad, add the arugula first, then add the fava beans, shaved asparagus.
Finish with the dressing and lemon zest. Season to taste.
2 medium beets mixed variety , sliced (such as red, gold)
4 oranges mixed variety (such as Cara-Cara, blood orange, or navel)
2 radishes, sliced
Handful of fresh mint
1/4 cup olive oil
2 tablespoons of red wine vinegar
1 tablespoon of honey
Preheat oven to 400º.
Place the beets in the middle of a large foil. Drizzle with the olive oil, and season with salt and pepper. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.
Using a sharp knife, peel and pith the oranges. Cut into 1/4-inch-thick rounds; place in a bowl, cover and refrigerate.
Slice the radishes.
Once the beets are cooled, slice them into ¼-inch-thick rounds. Set aside.
For the dressing, whisk the olive oil, red wine vinegar and honey together. Season to taste.
To assemble, arrange the oranges, beets and radishes on a large platter. Drizzle the vinaigrette and top with the fresh mint leaves.
