Divide risotto among serving bowls
and top with broccolini, hazelnuts, shaved
parmesan and micro parsley. Drizzle with parmesan and micro parsley. Drizzle with
extra oil to serve.extra oil to serve.EGYPT
TOMATO & CAULIFLOWER
KOSHARIKOSHARI
SERVES 2SERVES 2(^11) // 44 cup (60ml) olive oil cup (60ml) olive oil
(^11) // 22 cauliflower, cut into small florets cauliflower, cut into small florets
400g can brown lentils, rinsed, drained400g can brown lentils, rinsed, drained
1 onion, thinly sliced1 onion, thinly sliced
2 garlic cloves, thinly sliced2 garlic cloves, thinly sliced
500g cherry truss tomatoes500g cherry truss tomatoes
1 tbs 1 tbs bbaahhaarraatt (Middle Eastern spice mix (Middle Eastern spice mix
- from Herbie’s Spices and delis)– from Herbie’s Spices and delis)
2 x 250g packets microwave brown and 2 x 250g packets microwave brown and
wild rice (we used Uncle Ben’s)wild rice (we used Uncle Ben’s)
Heat 1 tbs oil in a frypan over high heat. Heat 1 tbs oil in a frypan over high heat.
Add the cauliflower and cook, stirring Add the cauliflower and cook, stirring
occasionally, for 5 minutes or until golden. occasionally, for 5 minutes or until golden.
Add the lentils and cook, stirring, for Add the lentils and cook, stirring, for
2 minutes or until heated through. Transfer 2 minutes or until heated through. Transfer
to a plate and cover to keep warm. to a plate and cover to keep warm.
Reduce heat to medium-high and add Reduce heat to medium-high and add
1 tbs oil to frypan. Add onion and cook, 1 tbs oil to frypan. Add onion and cook,
stirring occasionally, for 10-12 minutes or stirring occasionally, for 10-12 minutes or
until dark golden. Remove from pan and until dark golden. Remove from pan and
set aside on paper towel to drain.set aside on paper towel to drain.
Meanwhile, add remaining 1 tbs oil to Meanwhile, add remaining 1 tbs oil to
a separate frypan over high heat. Add a separate frypan over high heat. Add
the garlic, tomatoes, the garlic, tomatoes, bbaahhaarraatt and and^33 // 44 cup cup
(185ml) water. Bring to the boil and cook, (185ml) water. Bring to the boil and cook,
stirring occasionally, for 5 minutes or until stirring occasionally, for 5 minutes or until
tomatoes have started to break down.tomatoes have started to break down.
Cook the rice according to packet Cook the rice according to packet
instructions, then place in a bowl with instructions, then place in a bowl with
cauliflower and lentils. Toss to combine.cauliflower and lentils. Toss to combine.
Divide the rice mixture between serving Divide the rice mixture between serving
plates and top with tomato mixture and plates and top with tomato mixture and
fried onion. Serve immediately.fried onion. Serve immediately.delicious.com.au/recipesdelicious.com.au/recipes
For more fast ideas and our For more fast ideas and our
weekly meal planners.weekly meal planners.ITALY
BROCCOLINI & PARMESAN
RISOTTORISOTTO
SERVES 4SERVES 41.25L (5 cups) chicken or vegetable stock1.25L (5 cups) chicken or vegetable stock
1 cup (80g) finely grated parmesan, rind 1 cup (80g) finely grated parmesan, rind
cut off and reserved, plus extra cut off and reserved, plus extra
shaved parmesan to serveshaved parmesan to serve
75g unsalted butter, chopped75g unsalted butter, chopped
1 onion, finely chopped1 onion, finely chopped
3 garlic cloves, crushed3 garlic cloves, crushed
1111 // 22 cups (330g) arborio rice cups (330g) arborio rice(^22) // 33 cup (165ml) white wine cup (165ml) white wine
1 tbs extra virgin olive oil, 1 tbs extra virgin olive oil,
plus extra to drizzleplus extra to drizzle
(^11) // 22 bunch broccolini bunch broccolini
Micro parsley and chopped hazelnuts, Micro parsley and chopped hazelnuts,
to serveto serve
Place the stock and parmesan rind in a Place the stock and parmesan rind in a
saucepan over low heat to warm through.saucepan over low heat to warm through.
Meanwhile, melt 50g butter in a deep Meanwhile, melt 50g butter in a deep
non-stick frypan over medium-high non-stick frypan over medium-high
heat. Add the onion and garlic, and heat. Add the onion and garlic, and
cook, stirring, for 3 minutes or until cook, stirring, for 3 minutes or until
softened but not coloured. Add the softened but not coloured. Add the
rice and cook, stirring, for 2 minutes rice and cook, stirring, for 2 minutes
to coat and heat through. Increase to coat and heat through. Increase
heat to high and add the wine. Cook, heat to high and add the wine. Cook,
stirring occasionally, for 2 minutes or stirring occasionally, for 2 minutes or
until the liquid is absorbed.until the liquid is absorbed.
Add the parmesan rind and 1L (4 cups) Add the parmesan rind and 1L (4 cups)
stock to rice mixture, stirring to combine. stock to rice mixture, stirring to combine.
Bring to a gentle simmer, then cook, Bring to a gentle simmer, then cook,
swirling pan occasionally, for 15 minutes swirling pan occasionally, for 15 minutes
or until rice is al dente. Remove and or until rice is al dente. Remove and
discard the parmesan rind, then stir discard the parmesan rind, then stir
through the grated parmesan, remaining through the grated parmesan, remaining
stock and remaining 25g butter.stock and remaining 25g butter.
Meanwhile, heat the oil in a frypan over Meanwhile, heat the oil in a frypan over
high heat. Add the broccolini and cook, high heat. Add the broccolini and cook,
turning halfway, for 4 minutes or until just turning halfway, for 4 minutes or until just
tender. Cut into 3cm pieces.tender. Cut into 3cm pieces.
BROCCOLI N I
PARMESAN RISOTTO
FASTER FOOD.
110 delicious.com.au