Muse du Jour

My name is Marianne Plumridge. I am an artist of mythic fantasy works and fine art images. I also satisfy my creative muse with sewing, cooking, writing and reading. These are my thoughts and adventures with whichever muse drives me each day. You can find more of my art at

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Location: New England, United States

Saturday, March 10, 2007

A New Recipe...and it's healthy

I created this one night when I was feeling creative in the kitchen and wanted to use up some ingredients lying around the place. Originally, I used a a brown rice and wild rice blend, and then baked the whole thing when it was made. The recipe is the one I use now, and the risotto tastes just as good with the sourcream/plain yoghurt mix mixed through it without baking it further. Give it a whirl, and see what your tastebuds think...
Brown Rice Risotto
1 cup Brown rice
3 ¾ cups Chicken Broth or water )

2 stalks celery, finely chopped
1/3 green pepper (capsicum), finely chopped
1 small onion, finely chopped
1 tablespoon Olive oil
1-2 large links of lean Sweet Italian pork sausage, removed from casing OR 6-8 rashers of turkey bacon finely chopped.
(or even turkey or chicken sausage)
1 heaped teaspoon of Parsley flakes
1 teaspoon dried Thyme
1 teaspoon crushed garlic
½ - 1/3 cup of peanuts, or cashews or crushed Pecans

1 tablespoon lemon juice
2 tablespoons sour cream or plain yoghurt
salt and pepper to taste
dash of paprika or, alternatively, dried mustard.

Small amount of butter (optional)
Seasoned Bread crumbs (optional)

In a large saucepan, place rice and chicken broth (or water, if using) and bring to a boil. Lower heat and simmer with lid on for further 40-45 minutes or until Brown rice is tender. Remove lid and let sit until remaining water is absorbed.

In a deep frying pan, place celery, green pepper, onion and olive oil, parsley flakes, Thyme, crushed garlic and peanuts. Cook on medium heat until all ingredients are tender and a bit browned. Drain, and add ingredients to rice mixture. In same frying pan, place sausage, and a little extra olive oil if sausage is really lean. Heat over medium heat until cooked through – crumble the sausage until fine. Add to rice mixture.

Add all remaining ingredients to rice mixture. Blend well!

If you would like a different texture and serving suggestion, then:

Grease, or spray lightly with oil, a large baking dish. Spoon rice mixture into baking dish and smooth the top of it with a spoon. Sprinkle breadcrumbs over top of rice mixture and dot with butter. If butter is hard, it can be grated over breadcrumbs to ensure an even spread. Bake in a 300 degree oven for 45 minutes to allow flavours to blend. The breadcrumb topping stops the rice from drying out in the oven.

Serves 4-6 people or lasts two people two meals.

NOTE: Highlighted ingredients are the ones I usually use when making this recipe.
Hope you like it,


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