Rice Lombard is a wonderful, rich yet simple savoury dish for a chilly night:
http://www.medievalcookery.com/recipes/riselombard.html
It can be made suitable for vegans as it was originally a Fasting dish in the Middle Ages.
15th century Italian
3oz mushrooms (soaked water if dried)
1/4 yellow onion, peeled & coarsely chopped
3cups water
3 Tb butter
2Tb oil
1 1/2 cups rice
2cups veg stock
1/4 cup grated Parmesan cheese
1/4 cup chopped spinach
A bit of basil
Salt, pepper
Chop mushrooms. Coarsely chop onion. In frying pan put butter, oil, onion, mushroom. Make veggie stock in a pot. Fry onions until clear. Add water to stock. Cook spinach in a pot. Add rice to frying pan. Stir to coat rice with oil. Add one c of stock to frying pan. Stir, keep adding stock as it gets absorbed till rice is almost tender. Stir in spinach, cheese, salt, pepper. Serve hot.
Rice pudding with tea-soaked dates and mandarin.
The pic doesn’t look like much, I’ve had this with the fruit chopped and mixed in. Delicious!
HUGE Rummage sale to benefit the Bloomfield High School Robotics Team Sale Date: Apr 27, 2024
More info
Promote your business here - Businesses get highlighted throughout the site and you can add a deal.
A few weeks ago we exchanged some favourite ways to prepare rice comfort meals.
These two recipes are very similar to traditional versions of Persian and Indian dishes I leant about fifteen years ago:
https://www.theguardian.com/lifeandstyle/2017/oct/23/biryani-golden-vegetables-lemon-pilaf-recipe-anna-jones-the-modern-cook