Recipe: Creative Cooking Green RIce

Mr. Big Food cut this recipe in half, and cooked the rice in carrot stock for added goodness.

“This dish may be prepared and frozen. Bring to room temperature before baking.”—The Creative Cooking Course (1982)

CREATIVE COOKING GREEN RICE

Makes about 12 servings

10 oz broccoli, cooked, drained, chopped

2 C milk

1 stick butter

1 onion, chopped fine

2 eggs

2 recipes Basic Boiled Rice (or other boiled rice—see recipes in thi section)

1 tsp salt

2 C grated Cheddar cheese

Preheat oven to 350°. Place half the broccoli and ½ C milk in blender container and process until puréed. Process remaining broccoli with another ½ C milk. Melt butter in a small frypan, add onions, and sauté until golden. Beat egg with remaining 1 C milk. Combine all ingredients and pour into a well-buttered casserole. Cover casserole and bake 35 minutes. Remove cover and bake 10 to 15 minutes longer. 

Served with Creative Cooking Chicken Sauterne

Recipe: Creative Cooking Risotto

“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982)

CREATIVE COOKING RISOTTO

4 Tbsp butter

1 C long grain rice

2 C beef or chicken stock (preferably homemade—see recipes in Basics section)

Melt butter in a heavy skillet, add rice, and cook over medium heat, stirring constantly, until butter is absorbed. Pour in 1 C stock and cook, stirring frequently, until stock has been absorb ed. Add another ½ C stock and cook until stock is absorbed. Add remaining stock, stir well, cover, and simmer until stock has been absorbed, stirring occasionally. “Cooking time will be about 25 minutes after first addition of stock.”

Serve with Sauteed zucchini and Frano Syrian chicken for Fancy Night Dinner. 

Recipe: Creative Cooking Mushroom Risotto (Veganizable)

Purdy

“The copper frying pan is piled high with glistening Mushroom Risotto. Though the dish needs no additional beautifying, we crowned it with a “turned” sautéed mushroom [see instructions in Basics section] and bordered it with sliced green pepper.” 

“NOTE: Canned beef consommé or canned chicken broth may be substituted for the Basic Beef or Chicken Stock. However, this is only an emergency substitute—good, but never quite as good as that you make yourself.”—The Creative Cooking Course (1982) 

CREATIVE COOKING MUSHROOM RISOTTO  

3 Tbsp butter (or vegan substitute)
1 small onion, sliced thin 
8 oz fresh mushrooms, sliced 
¾ C Sauterne (or other dry white wine) 
2 C yellow rice 
4 C chicken stock (preferably homemade—see recipes in Basics section) 
½ C grated Parmesan cheese, plus more if desired for serving Risotto (Omit for vegans)
1 large sautéed mushroom and green pepper strips (for garnish) 
Lemon juice (for serving Risotto, if desired) 

Melt butter in a large heavy skillet over low heat, add onion, and cook, stirring constantly, until transparent but not brown. Add sliced mushrooms and stir until mixed. Add wine, stir well, and simmer until most of the wine is evaporated. Add rice and cook over low heat, stirring constantly, for 5 minutes. Add 1 C stock, mix well, and cook until stock has been absorbed by rice, stirring frequently. Repeat with another 1 C stock. Add remaining stock, stir well, cover skillet, and simmer, stirring frequently, until all stock has been absorbed. “Cooking time is 25 minutes after first stock has been added.” Remove from heat, add ½ C cheese, and stir well. Cover and let stand 3 minutes. Garnish with a large sautéed mushroom and green pepper strips. Serve wit additional grated Parmesan cheese and lemon juice, if desired