3 tablespoons butter
5 cups vegetable broth
2 cups Arborio rice
3/4 cup parmesan, grated
salt and pepper

1. Melt the butter in a large sauce pan over medium heat and add the rice.
2. Meanwhile, in a separate sauce pan over medium-low heat, bring the vegetable broth to a simmer.
3. Add 1/2 cup of the simmering broth to the rice. Stir frequently to prevent the rice from sticking.
4. Once the liquid begins to absorb, add another 1/2 cup of liquid. Continue adding more liquid as necessary, until the rice is tender, but slightly al dente.
5. Season the risotto with salt and pepper to taste. Stir in the parmesan cheese and serve immediately.

Makes 6 servings

3 green chili peppers, seeded and chopped
4 cloves garlic, chopped
3 scallions, chopped
1/4 cup lemongrass, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric

3/4 cup jasmine rice
1/2 cup chicken broth
1-1/2 cups coconut milk
1 tablespoon butter or ghee
1 large zucchini, cubed
1/2 pound shrimp, peeled and deveined

1. Combine chilies, garlic, scallions, lemon grass, cilantro, olive oil, cumin and turmeric in a food processor until it becomes a smooth paste.
2. Bring chicken broth to a boil in a large sauce pan, then add the rice and 1 cup of the coconut milk. Reduce heat to a simmer and continue cooking until rice is tender.
3. When rice is cooked, heat a large skillet over medium heat and add the butter, then the zucchini.
4. Sauté the zucchini until tender, then add the shrimp. Cook until shrimp turns pink, then add the remaining coconut milk and green curry paste.
5. Heat the sauce thoroughly, then pour over plated rice to serve.

Makes 4 servings

1 tablespoon vegetable oil
1 medium onion, chopped
1 jalapeno, seeded and chopped
2 teaspoons curry powder
2 cups vegetable broth
1 cup brown basmati rice
1 medium tomato, chopped
1 small red bell pepper, seeded and chopped
19 ounces canned red kidney beans
3/4 cup corn kernels
1/4 cup cashews, roasted
2 tablespoons fresh cilantro, chopped

1. Boil vegetable stock and add rice and tomato. Cover and cook until rice is tender.
2. Meanwhile, in a separate skillet over medium heat, sauté onion and jalapeno until tender. Season with curry powder.
3. Add red pepper and corn to the skillet and continue to sauté until the pepper is tender.
4. When rice is cooked, add the beans to the skillet and stir to warm.
5. Spoon rice onto a platter and top with bean mixture. Garnish with roasted cashews and cilantro to serve.

Makes 6 servings

2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1 cup canned crushed tomatoes
1 cup starchy white rice
4 chorizo sausages, sliced
2 cups chicken stock
1/2 pound shrimp, shelled and deveined
salt and pepper

1. Heat oil over medium heat in a large soup pot. Add the onion and red pepper and saute until tender.
2. Add the garlic, tomatoes and rice and stir to coat, simmering for a minute or two.
3. Stir in the chorizo sausage, cover with stock and raise heat to bring contents to a boil.
4. Reduce the heat to a simmer, cover pot and cook until rice is tender and sausages are cooked, about 20 minutes.
5. If the mixture is too liquidy, continue simmering until thickened. Stir in the shrimp and cover, cooking until the shrimp are pink, about 5 minutes.
6. Season jambalaya with salt and pepper to taste and serve.

Makes 6 servings

1 whole chicken
1 large onion, diced
3 stalks celery, diced
3 tablespoons butter
32 ounces canned crushed tomatoes
14 ounce package frozen okra, chopped
1/4 cup fresh parsley, chopped
1-1/2 cups long grain rice
6 cups chicken broth (water from chicken)
1 bay leaf
salt and cayenne pepper

1. Place chicken in a pot with enough water to cover. Bring to a boil, reduce heat to a simmer and cover until chicken is cooked and can easily be removed from the bones.
2. Remove the chicken and refrigerate the broth. Debone the chicken and shred the meat. Skim off fat from the broth.
3. In a large soup pot, add the butter and sauté the onions and celery until tender.
4. Add the chicken stock, tomatoes, parsley and bay leaf. Season with salt and cayenne pepper to taste.
5. Cook the rice in the soup pot until tender, about 20 minutes, then add the cooked chicken and okra.
6. Stir until the broth thickens, remove the bay leaf and adjust seasoning as necessary. Spoon into bowls to serve.

Makes 8 servings

2 medium white onions, thinly sliced
3 tablespoons salt
6 ounces canned chunk tuna, drained
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ground cumin
1/2 teaspoon cayenne
1 tablespoon fresh oregano, chopped
1 cup hot, cooked white rice

1. Combine salt and sliced onions in a bowl and place outside in direct summer sunlight for at least an hour.
2. Wash the onions several times under cold water and drain thoroughly.
3. Combine butter, lemon juice, cumin, cayenne and oregano. Stir in tuna and onions.
4. Put tuna and onions on a bed of white rice to serve.

Makes 4 servings

4 boneless, skinless chicken breasts
1 teaspoon Chinese five spice
1/2 cup black tea leaves
1/2 cup raw rice
2 tablespoons ginger, sliced
1 tablespoon orange zest
1 tablespoon sesame oil
salt and pepper
water

1. Prepare grill for indirect grilling.
2. Combine tea leaves, rice, ginger and orange zest on a sheet of tinfoil. Fold the tinfoil to seal in the ingredients and poke several times with a fork. Toss smoke pouch directly above the grill (alternately, put ingredients in grill's smoker) and turn to high until smoke starts coming out of the grill.
3. Meanwhile, rub chicken breasts with five spice and season with salt and pepper.
4. Bring water to a boil and steam chicken breasts over it until flesh turns white but the chicken is not completely cooked.
5. Lower the heat on the grill and place the chicken on the unheated side. Smoke until chicken is fully cooked, about 30-40 minutes.
6. Brush chicken lightly with sesame oil before serving.

makes 4 servings

1 cup long grain brown rice
1/4 cup lentils
2 cups vegetable stock
2 large onions, sliced
2 tablespoons vegetable oil
water
salt

1. Bring water to a boil and pour over rice. Allow water to reach room temperature, then drain.
2. Meanwhile, place onions and vegetable oil in a large skillet over medium heat. Cover and fry until onions are fully caramelized, stirring occasionally, about half an hour.
3. Place lentils and rice in a large pot over medium-high heat. Add the stock and bring it to a boil.
4. Cook uncovered until lentils are tender and most of the liquid has been absorbed or evaporated, about 20-30 minutes.
5. Stir in the caramelized onions and add more salt if necessary.

Makes 4 servings

1 cup mixed beans, cooked
2 tablespoons olive oil
4 cloves garlic, minced
2 cups coconut milk
1 cup long grain rice
6 sprigs thyme, stems removed
salt and pepper
water

1. Heat olive oil in a large skillet over medium heat and add the garlic, stirring until fragrant.
2. Add the rice to the garlic oil and toss to coat.
3. Stir in the coconut milk and bring to a boil. Reduce heat and cover, stirring ocassionally until rice is tender.
4. Fluff rice, stir in beans and season with thyme leaves, salt and pepper.
5. Add additional water as necessary to give rice a creamier consistency and serve immediately.

Makes 4 servings

4 cups chicken broth
4 cloves garlic, minced
1 cup Arborio rice
3 cups corn kernels
1/2 cup parmesan cheese, grated
1/4 cup parsley, chopped

1. Heat 1/2 cup of the chicken broth in a large sauce pan over medium-high heat and add the garlic, stirring until boiling.
2. Meanwhile, bring remaining chicken broth to a boil in a separate sauce pan.
3. Add the rice and corn to the garlic with another 1/2 cup or so of the broth. Reduce heat to a simmer.
4. Continue cooking the rice, adding the remaining stock as needed, until the rice becomes soft and creamy.
5. Remove from heat and stir in parmesan and parsley to serve.

Makes 4 servings