Please the palate with almond-in­spired red Thai co­conut risotto

Stanstead Journal - - NEWS -

(NC) This al­most one-pot meal merges the best of two cul­tures, with Thai taste and the short grain creamy rice of Italy. It has two full serv­ings of veg­eta­bles, about half of your daily pro­tein and much less fat than a typ­i­cal Thai Curry. Im­press your fam­ily and friends with this tasty, almond in­spired take on a clas­sic dish.

Red Thai Co­conut Risotto

Di­rec­tions

1. In a large pot over medium high heat, com­bine about half of the leeks, Almond Breeze Unsweet­ened Orig­i­nal, Thai paste and dried co­conut. Bring to a boil and add chicken breast to poach and re­duce heat to a low boil for 5 to 8 min­utes. 2. Mean­while, in a sep­a­rate pot, warm co­conut oil and sauté re­main­ing half of the leeks, gar­lic and pep­pers for 5 min­utes or so to sweat. Stir in brown rice to coat for 1 minute. 3. Add Almond Breeze/chicken mix­ture to rice pot one cup at a time and stir in. 4. Turn rice pot to low, cover and al­low to cook through for about 12 to 15 min­utes. Stir of­ten un­til all liq­uid is ab­sorbed. If the rice ab­sorbs too quickly, add some chicken broth or wine to cre­ate a creamy dish. Gar­nish with a gen­er­ous heap of basil. For more in­for­ma­tion and cooking in­spi­ra­tion, visit www.al­mond­breeze.ca

Time: 40 min. Yields: 6 serv­ings

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