Norwegian Porridge w/ Cranberries

  • ¾ cup white rice
  • 1 ½ cups water
  • 2 ½ cups milk
  • 1 tbsp. butter
  • 1 tbsp. honey
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 2 tsps. vanilla extract
  • Cinnamon, dried cranberries, and butter (for topping)

In a med. saucepan, bring rice and water to a boil.  Lower heat to a simmer; cover; and cook for about 15 min. (or until water is absorbed).  Add about 1/3 of the milk at a time, giving time in between for mixture to thicken before adding more of the milk.  Repeat until the milk is all used and porridge is thick.  Stir in all remaining ingredients, except those for the toppings.  Serve in bowls w/ desired toppings.

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Tomato and Rice Soup

  • 2 cups cooked brown rice
  • 1 tsp. olive oil
  • 1 yellow onion, diced
  • 2 cloves minced garlic
  • 1 (6 oz.) can tomato paste
  • 1 tsp. dried oregano
  • 1 can (28 oz.) diced tomatoes
  • 3 cups veg. broth
  • 1 tbsp. sugar
  • Salt and pepper, to taste
  • 1 tsp. dried basil

Fry onion and garlic in olive oil until onion is soft.  Add tomato paste and seasonings, and cook for another couple of min.  Add veg. broth and sugar, and bring to a simmer.  You can use an immersion blender, at this pt., for a smoother soup (if desired).  Add brown rice, and cook on low for 10-15 min.

Broccoli Cheddar Scalloped Potatoes

  • 3 lbs. potatoes, skinned and sliced on 2nd mandolin option
  • ½ stick butter, melted
  • 3 cloves minced garlic
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • Paprika, to taste
  • 3 cups milk
  • 2 cups shredded cheddar
  • ½ cup shredded parm.
  • 2 cups chopped broccoli
  • 1 onion, chopped
  • Extra cheese for topping

Preheat oven to 400º.  Cook garlic in butter for about a min., before whisking in the flour for a couple of min.  Whisk in milk and seasonings.  Bring to a simmer, and remove from heat to stir in cheeses and broccoli.  Layer ½ the potatoes in the baking dish, and cover w/ ½ the sauce.  Repeat; cover; and bake for 30 min.  Sprinkle w/ additional cheese, and bake (uncovered) for another 25-30 min. until golden.