-Stir a handful of finely chopped fresh parsley into the rice<\/p>\n
-Add 1 T. of fresh lemon juice and 1 tsp. grated lemon zest<\/p>\n
-Pour in 1\/4 C. heavy cream, add 1\/2 C. of grated Parmesan cheese, then stir the rice slowly over low heat for a time-pressed person’s risotto<\/p>\n
-Saut\u00c3\u00a9 sliced fresh mushrooms in butter and toss them with the rice.<\/p>\n
-Toss some melted butter, a squeeze of fresh lemon juice, and a spoonful or so of drained capers with the rice<\/p>\n
-Add saut\u00c3\u00a9ed minced onion and cooked peas to the rice<\/p>\n
-Stir in chicken stock to moisten the rice, then add currants and sliced toasted almonds. Reheat the rice before serving.<\/p>\n
-Toss the rice with garlic slices you have browned in butter<\/p>\n
-Mince a scallion and some fresh parsley. Reheat the rice with butter and salt, then fold in the minced scallion and parsley<\/p>\n
-Toss the rice with drained canned corn kernels, the kind that come with diced red and green peppers, then reheat it<\/p>\n
-Warm 2 tsp. of curry powder in 1 T. of butter in a small skillet for 1 minute, then transfer the rice to the skillet and reheat it.<\/p>\n
-Reheat the rice, then fold in toasted sesame seeds, a dash each of soy sauce and Asian sesame oil, and minced scallion<\/p>\n
-Add minced onion and chopped tomato that have been lightly saut\u00c3\u00a9ed in olive oil with a dash of saffron or turmeric<\/p>\n
-Brown some mild Italian sausage, toss in some fennel seeds, and stir in the rice. Add enough stock to make the rice moist.<\/p>\n
-Saut\u00c3\u00a9 a 1\/4 C. each of chopped onion and bell pepper in 1 T. of olive oil, and stir in 1 C. of rice. Season the rice with salt and black pepper, then pour in 4 lightly beaten eggs. Stir and cook, adding 1\/2 C. shredded Monterey Jack cheese at the last minute so it melts<\/p>\n","protected":false},"excerpt":{"rendered":"
-Stir a handful of finely chopped fresh parsley into the rice -Add 1 T. of fresh lemon juice and 1 tsp. grated lemon zest -Pour in 1\/4 C. heavy cream, add 1\/2 C. of grated Parmesan cheese, then stir the rice slowly over low heat for a time-pressed person’s risotto -Saut\u00c3\u00a9 sliced fresh mushrooms in butter and toss them with the rice. -Toss some melted butter, a squeeze of fresh lemon juice, and a spoonful or so of drained capers…<\/p>\n