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Rice Lombard is a wonderful, rich yet simple savoury dish for a chilly night:
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
3 Tb butter
1 1/2 cups rice
2cups veg stock
1/4 cup grated Parmesan cheese
1/4 cup chopped spinach
A bit of basil
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!
2 Bedroom - 2 Bath - With Loft
2 Bd | 2Full Ba
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: