Rad Rice

Amazing ideas sometimes come to me at random times. Ideas fused together from different blog posts. Ideas that come from phantom flavors I can taste on my tongue.

I don’t have much in my pantry right now aside from pumpkin and spices. Among some of the things I do have: arborio rice.

Oh yeah.

I made risotto. Red wine risotto.

Delish. Addicting. Creamy.

Make it, please!!

Red Wine Risotto
1/2 cup onion, diced
2 cloves garlic
5 sun dried tomatoes, diced
1/4 package tempeh, diced
1/2 teaspoon black pepper
1 teaspoon dried sage
1 cup arborio rice
1/2 cup red wine (use a wine you enjoy drinking)
3 cups vegetable broth
1/2 cup frozen peas
1/3 cup raw walnuts

In a small pot, heat vegetable broth to simmering. Keep broth simmering on low.

In a large, dry pot over medium heat, saute onions and tomatoes until they start to turn clear. Stir occasionally to keep from burning, reducing heat if necessary. Add in garlic, tempeh, pepper and sage, cooking for about 5 minutes. Stir in rice and cook for 2 minutes. Deglaze the pot with the wine, stirring vigorously, and cook until absorbed. Stir in broth 1/3 cup at a time, allowing each addition to absorb before adding the next. Once all the broth is added, turn off the heat and stir in peas and walnuts.

Chow down!

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4 thoughts on “Rad Rice

    • Thanks, Sheila! The leftovers have been great for lunches for Kyle and myself.

      I discovered tempeh a few months ago and adore it. To my messed up taste buds it tastes just like turkey out of the package! Mmm! But it pretty much has no flavor of its own and just adds texture to this dish. Much like tofu would. =)

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