Friday, November 19, 2010

Study While Cooking: Poor Man's Risotto

My philosophy with cooking has always been, if life only gives you lemon peels, you should still find a way to make a damn good lemon-aid... or at the very least, a tasty dish, such as this risotto recipe below.

After indulging in a divine risotto bianco at Jamie Oliver's Fifteen, I knew I had to try to recreate it (or at the very least, create my own version). This recipe comes stems from this desire; its a recipe intended for all the poor, college foodies out there who are now banned to the exclusive use of hot plates and using a wine glass as a measuring cup--the latter part, however, may just be something I've been forced to do.

I realize that its not easy trying to pay for college, attend classes and meetings, and at the same time trying to eat well. And just because you're on a budget and with little time to spare doesn't mean you have to sacrifice quality food and unique recipes. So here's a version of a classy dish that every college student can whip up in under an hour with little cost, little clean-up, but all of the indulgence--you can even continue studying as it cooks! No need for another dinner of microwaved-steamed veggies or pasta with jarred tomato sauce.

Poor Man's Risotto


* 2 tablespoons Earth Balance
* 1 teaspoon lemon zest
* 1 cup brown rice
* 1 vegetable bullion cube
* 1 1/2 teaspoon ground coriander


1. Measure out one cup of warm water and dissolve bullion cube in it.
2. In a large pot, throw in the Earth Balance with lemon zest and let it fry over medium heat until margarine is completely dissolved.
3. Add rice to the pot and fry for approximately 1-2 minutes, stirring constantly so it doesn't burn.
4. Quickly add to the pot vegetable broth along with 2 cups water.
5. Add ground coriander and stir. Bring to a boil.
6. Once boiling, low to a simmer. Cover and let simmer for 45-50 minutes. Enjoy!


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