Tuesday, July 27, 2010

Tasty Tuesday – Rice & Peas with Rotisserie Chicken

Tasty Tuesday

Welcome to another week of Tasty Tuesday here at The Young'ns!

Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)

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Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

This recipe called for smoked trout, which I didn’t have and didn’t think hubby would like. One of the substitution suggestions was rotisserie chicken, so that’s what I used. Turned out very tasty! Also, the recipe said that it was for 4, but I made 1 1/2 times the recipe, and it fed four plus only one serving of leftovers (for hubby’s lunch). I’m actually a little sad there was only one serving leftover, that means no more for me :(

RICE_PEAS_RISOTTO_18.tif[Photo courtesy of Food Network]

{Ingredients}

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, chopped
  • 2 teaspoons chopped fresh thyme
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups fresh or frozen peas
  • 2 tablespoons horseradish
  • 1/2 cup grated parmesan cheese
  • 6 ounces smoked trout fillet, flaked I used a rotisserie chicken from King Soopers
  • Baby greens or pea shoots, for serving (optional)

{Directions}

  • Preheat the oven to 375 degrees F. Heat the olive oil in an ovenproof pot over medium heat. Add the onion and thyme and cook until the onion is slightly softened, about 2 minutes. Stir in the rice and cook, stirring, until glossy, 1 to 2 minutes. Add the wine and cook, stirring, until it's absorbed, about 1 minute. Add 1 teaspoon salt, and pepper to taste.
  • Pour the broth and 1 1/2 cups water over the rice and bring to a simmer, about 4 minutes. Stir, then cover and transfer to the oven. Bake 20 minutes, stirring halfway through.
  • Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes. Reserve 1 cup cooking water, then drain.
  • Remove the rice from the oven. Stir in the peas, 1 tablespoon horseradish, the parmesan, and salt and pepper to taste. Stir in enough of the reserved cooking water until the rice is creamy. Divide among bowls. Top with the trout, the remaining tablespoon horseradish, and baby greens, if desired. Drizzle with olive oil.

I used one of the many bottles of wine we brought back from our vacation to Palisade, CO. This time, it was the Cougar Run Dry Gewurztraminer from Carlson Vineyard, which also went excellent with dinner.

~S

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