"Finally something good for us
all is trendy to boot, and I hope
and pray it never goes out of
fashion," writes cookbook
author Levana Kirschenbaum.
Heat the oil in a wide
heavy skillet. Add the
spinach, asparagus
and peas, and saute
just a minute or
two until the leaves
are wilted. Reserve.
In the same skillet, heat the oil
and add the onion and shallot. Saute
until translucent. Add the arborio and
saute 2 more minutes. Reduce the tem-
perature to medium, add the saffron
and wine, and stir until most of the
liquid is absorbed. Add the hot water,
one cup at a time, adding the next cup
only when the first has been absorbed.
Total rice cooking time will be about 20
minutes. When the rice is tender, stir
in the reserved vegetable mixture, salt,
pepper and parsley and heat through, 2
to 3 more minutes. The mixture will be
creamy. Serve hot. Makes 8 servings.
Variations:
• Use Swiss chard, kale, mustard
greens, watercress or arugula instead
of the spinach. Remove all tough
stems, reserving them for another use,
and slice the leaves thin.
• Throw in frozen artichoke hearts
or bottoms, diced.
• Saute 11/2 pounds mushrooms, any
kind you can afford, in any combina-
tion you like, and stir into the dish, in
addition or instead of the leaves.
•Stir in your favorite herbs — basil,
rosemary, thyme, sage — one to two at a
time, and get different flavors each time.
• Stir in some freshly grated
Parmesan at the end of cooking.
• Throw in some diced natural
(no nitrites) smoked turkey or diced
cooked chicken.
• Throw in some flaked mock crab
or diced mock shrimp.
• Throw in a handful of toasted
chopped nuts.
• Stir in some crumbled seaweed
(nori, hijiki, wakame, arame, kombu,
etc.) and/or some sprouts (soy, alfalfa,
radish, mung, lentil, etc.).
• Make the dish with another grain:
wild rice, brown rice, quinoa, mil-
let, buckwheat, etc. It won't be called
risotto, but so what; it will be delicious,
too, and will allow you to play with dif-
ferent and interesting results each time!
Cook the grain as you usually do, using
the liquid all at once (as opposed to one
cup at a time as you would for arborio),
water and wine, or all water, then com-
bine it with your sauteed veggies and
other additions, just as suggested in
this recipe's variations.
• If you would rather have pasta, pro-
ceed just as above, but use your favorite
whole-grain pasta instead of rice.
COLD
FRUIT
SOUP
This wonderful
ruby-colored soup
is equally at home in
a soup bowl as a first
course or in a martini
glass as a dessert.
Even in the heart of sum-
mer, I make this soup with frozen ber-
ries and rhubarb, just because nothing
could beat their sweetness and ease
of preparation. Frozen berries would
not be just an acceptable substitute
— they would be quite wonderful, as
frozen fruit are picked at their sweet-
est and ripest. Try them in this recipe.
The fact that they are a little bruised
by freezing will not matter in the least
since we are cooking them.
Of course, if you have lots of beauti-
ful fresh berries and/or rhubarb on
hand, go ahead and use them. In sea-
son, add plums, cherries, etc.
2 Granny Smith (green) apples,
peeled and cut in chunks
10 cups total fresh or frozen (I pre-
fer frozen) strawberries, raspberries,
blueberries, peaches, pitted cherries,
plums (in any combination you like)
A mixture of the following spices,
tied in a cheesecloth: 1 large piece
lemon peel, 1 large piece orange
peel, 6 cloves, 10 black peppercorns
2 cups dry red wine
4 cups unsweetened cranberry or
pomegranate juice
Juice of 2 limes or lemons
1 /2 to 2/3 cup maple syrup (start
with less and wait until you taste
the finished soup to add more)
1/2 cup tapioca flour, whisked with
a little cold water until smooth (for
Passover: potato starch)
Bring all but last ingredient to boil
in a heavy pot. Reduce the heat to
medium low, add the tapioca mixture,
and cook 10 more minutes, no more.
Remove the cheesecloth. Cream the
soup with an immersion blender, but
not completely. Leave about a quarter
of it chunky. Adjust the texture and
seasonings. Chill completely before
serving. Serve as a first course, alone
or with a scoop of plain yogurt (dairy-
free perfect, too) or as a dessert, alone
or with a scoop of coconut sorbet.
Makes a dozen ample servings.
Variation: Strawberry Rhubarb Soup
(GF,P)
Use 10 cups combined strawberries
and rhubarbs, and no other berries.
Proceed exactly as above. You might
need to add more maple syrup, rhu-
barb being quite tart. Li
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RECIPES REPRINTED WITH PERMISSION FROM THE WHOLE FOODS KOSHER KITCHEN:
GLORIOUS MEALS PURE AND SIMPLE (SKYHORSE PUBLISHING)
July 28 • 2011
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