This is a wonderful meal reminiscent of Central American beans and rice plates. It’s perfect for hot summer evenings because it’s filling but not heavy, with its layers and layers of different flavours, some meaty, some refreshing, some tangy.
A classic rice and bean dish from Central America. Nice with scrambled eggs, sour cream and a tortilla.
This is a Kenyan dish to be served over rice. The relatively authentic version depicted here has an interesting flavour, but is a bit bland.
These are great on a bed of salad.
This is meant to use up leftover risotto. Adjust quantities of other ingredients based on how much risotto you have to work with.
Have a glass of wine and someone to chat with while you’re at the stove. If you have access to a fresh herb such as oregano, parsley, chives, etc, sprinkle some of the chopped herb on the risotto in its bowls just before serving.
This is a bit of futzing, but if you need a fancy meatless dish, this is a great one. You can make the filling a day or two before.
The snow peas add great texture and colour to this risotto.
If you do your risottos in the oven you can do other things while they are cooking, instead of standing at the stove stirring for about 20 minutes — sometimes those 20 minutes are all the time you will have that day to do other things!
A really tasty rice dish.
A lovely, rich, creamy-tasting risotto; the avocado adds an element of freshness to it.
This makes a great brunch or weekend breakfast dish, and at a very low cost, depending on what you are using for the fish.
A good dish, but low fat it’s not!
A fantastic looking and tasting rice side dish.