Cheesy Rice with Chicken and Green Beans

This is easy comfort food, born of leftovers. Feel free to mix it up with other vegetables - cooked broccoli, cauliflower, or summer squash would be obvious substitutes for the green beans. You can, of course, make rice and chicken specifically for this dish if you like. It lends itself to having the ingredients made ahead.

2 Tbsp butter
2 large shallots or 1 small onion, finely chopped
6-7 cups cooked brown rice
2 cups chicken broth
3-4 cups cooked chicken
3-4 cups cooked green beans in 1-inch lengths
4 ounces shredded cheddar, or to taste

Melt the butter in a large skillet or Dutch oven. Add the shallot or onion and saute over medium high heat for a couple minutes. Add the rice and the chicken broth. Mix well to thoroughly combine and moisten the rice. Reduce heat to low-medium and cover the pan. Cook until the liquid is largely absorbed and the rice is quite tender, about 5 minutes, stirring occasionally.

When the rice has absorbed most of the broth, stir in the chicken and green beans and continue to cook until heated through. Add the cheddar. You can sprinkle it over the top and let it melt or stir it in.

Serves about 6.

Brown Rice, Ramp, and Feta Risotto with Spinach and Beans

My kids were so keen on my first brown rice risotto that I had to try another one. You can make just ramp feta risotto part of this as a side dish, or add the spinach, beans, and optional pine nuts for a meal - either served over the risotto or stirred in. This was inspired in by in-season ramps and spinach, plus a nice big block of feta from Upinngil Farm.

Olive oil
1 large shallot, minced (optional)
1 1/2 cups short grain brown rice
4 cups chicken or vegetable stock, warm
1 bunch ramps, thinly sliced (stalks and leaves, about 2-3 cups total)
3-4 ounces crumbled feta
6-8 ounces spinach, stemmed and chopped
1 1/2 cups cooked kidney beans
1 cup pine nuts, lighted toasted (optional but good)
Salt and pepper to taste

Heat a little olive oil in the pressure cooker. Add the minced shallots, if using, and saute for about a minute. Add the rice and saute over medium heat for a minute or two, until partly translucent. Pour in the warm stock. Cover and lock the pressure cooker and bring to pressure. Cook at high pressure for 15 minutes. Release pressure. Stir risotto. If needed, simmer for up to several additional minutes, stirring frequently, until the risotto reaches the desired consistency,

While the risotto cooks, heat a little more olive oil in a medium skillet. Add the ramps and saute for about 1 minute. Remove from heat.

Also while the risotto cooks, saute the spinach in olive oil and add the beans until heated through.

When the risotto is ready, stir in the ramps and feta. If desired, stir in the spinach and bean mixture; otherwise, serve mounts of risotto in bowls or plates and top with spinach and bean mixture. Sprinkle pine nuts on top.

Serves 4-5.

Brown Rice Risotto with Chorizo, Kale, and Beans

Yes, you can make a passable risotto using brown rice, and doing it in the pressure cooker cuts the cooking time to make it quite reasonable. Feel free to substitute spinach or whatever local greens you can find this time of year.

2 Tbsp butter
2 medium shallot or 1 small onion, minced
1 1/2 cups short grain brown rice
3 1/2 cups chicken (or veggie) stock, warm
1 lb chorizo, sliced or crumbled
4-6 cups chopped kale
1 1/2 -2 cups cooked cannelini
 Salt and pepper to taste
3 ounces goat cheese

Melt the butter in the pressure cooker. Add the shallot or onion and saute over medium high heat for 2-3 minutes. Add the rice and saute for another 2 minutes or so. Add the warm stock and stir. Cover and lock the pot and bring to pressure. Cook on high pressure for 15 minutes, then release pressure. Stir the risotto. If needed, continue to simmer over medium low heat, stirring frequently, until any remaining liquid is absorbed and the rice reaches the desired consistency.

While the rice cooks, brown the chorizo in a large skillet. When cooked through, add the kale and saute until tender. Stir in the beans. Add salt and pepper to taste and remove from heat.

When the risotto is done, stir in the goat cheese. You then have a choice: either stir the chorizo, kale, and beans into the risotto, or serve over top of the rice.

Serves 4-5.

Korean Beef Bowl with Kale

This made a nice change of pace from our usual dinners, and it went together very simply. By all means serve with kimchi if you can manage it. If not, provide hot sauce and perhaps some quick refrigerator-pickled veggies. If you want to gussy up the presentation a little more, cook and serve the kale separately from the beef. Feel free to substitute cabbage for the kale (it would probably be more authentic anyway). Some scallions wouldn't go amiss either. You can reheat leftover rice or make some fresh.

1 Tbsp sesame oil
4-5 cloves garlic, minced
2 large shallots or 1 small onion, finely chopped
1 lb ground beef
2-3 Tbsp soy sauce
1/2 lb kale, well chopped or sliced into thin ribbons
Salt and pepper to taste
Cooked rice for 4
Kimchi for topping

Heat the sesame oil in a large skillet. Add the garlic and shallots (or onion) and saute for 2-3 minutes. Add the beef and cook through. Stir in the soy sauce and add the kale. Continue to saute over medium heat until tender. Add salt and pepper to taste.

To assemble the bowls, place rice in the bottom of each bowl and top with beef and kale mixture (or separate servings of beef and kale if you cooked them separately). Add kimchi at the table.

Serves about 4.

Southwestern Rice and Bean Salad with Chorizo and Veggies

Cook up some rice and sausage ahead of time or use leftovers; this is a good dish for a hot night when you don't want to turn on the stove.

3-4 cups cold cooked brown rice
1 cup diced cooked chorizo
Kernels from 2 ears of corn (1-2 cups)
1 1/2 cups cooked kidney beans
3 scallions, thinly sliced
1/2 - 1 cup chopped fresh cilantro
1 large sweet red pepper, diced
1 cup shredded sharp cheddar
Salt to taste
1/2 cup plain yogurt
1 tsp ground cumin
1/2 - 1 tsp chili powder
1-2 tsp lime juice (or to taste)

Combine rice, chorizo, corn, beans, scallions, cilantro, pepper, and cheddar in a large bowl and add salt to taste.

In a small bowl, combine the yogurt, cumin, chili powder, and lime juice and mix well.

Stir the yogurt mixture into the rice mixture until everything is well coated.

Serve cold.

Serves about 6.

Tarragon Corn Risotto

This is simple but delicious, and the corn kernels are little bursts of summer flavor in each bite. I think my kids each ate about six helpings of this. Optional: stir in some sauteed mushrooms after the risotto is cooked. I tried this with shiitakes and they were delicious.

1 Tbsp butter
1 medium shallot, minced
1 1/2 cups Arborio rice
3 1/4 cups chicken or vegetable stock
1 1/2 - 2 cups fresh corn kernels (or substitute frozen off season)
1/4 - 1/2 tsp dried tarragon
Salt and pepper to taste
1 1/2 - 2 cups diced mushrooms, sauteed in butter (optional)

Melt the butter in the pressure cooker. Saute the shallot for a minute or so, then add the rice. Stir and saute the rice for about a minute, then add the stock. Stir well, then cover the cooker and bring to pressure. Cook on high pressure for seven minutes, then release the pressure. If excess liquid remains, simmer, stirring frequently, for another couple minutes. Stir in the corn, tarragon, and salt and pepper. Taste and adjust seasonings if needed. Stir in sauteed mushrooms if using, or reserve them for topping at the table.

Serves 4-6.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Cashew Chicken Salad with Snow Peas

This simple, satisfying hot weather meal is adapted from a recipe my mother-in-law has been making for decades. You can use leftover rice (or make extra with another meal, planning ahead), or cook the rice in the morning or evening before and stash it in the fridge until you're ready. If you're making this outside of scape season, use a couple of scallions or some chives instead.

3-4 cups cooked and cooled brown rice (I like a short grain brown rice here)
2-3 cups shredded or diced cooked chicken
1/4 cup minced garlic scapes
3 cups chopped snow peas (or snap peas)
1/2 - 1 cup cashews, lightly toasted and cooled
1/2 cup mayonnaise
1/4 cup canola oil
1 Tbsp lemon juice, or to taste
Salt to taste

Combine all ingredients in a large bowl and mix well. Serve cold.

Serves 4-6.

Lentil Soup with Shiitakes and Spinach

Lentils form the base of many a nutritious winter soup, some adventurous, some traditional, all comforting. Here I took the shiitake mushrooms I was happily surprised to find at the winter farmers market alongside the fresh spinach and added brown rice and tomatoes, then gave it all a partial puree for a slightly chunky, porridge-y consistency. Perfect on a recent frigid night.

3 cups brown lentils
3 cups short grain brown rice
Chicken stock
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and diced
3 cups tomatoes (canned or frozen; thawed if frozen)
1/4 - 1/2 tsp dried thyme
1/4 lb spinach, stemmed
Salt and pepper to taste

Place the lentils and rice in a soup pot and add enough chicken stock to cover generously. Bring to a boil, then reduce heat and simmer until lentils and rice are both tender, 30-45 minutes.

While the lentils and rice cook, heat a little olive oil in a medium skillet, then add the garlic and onions and saute for 1-2 minutes over medium-high heat. Add the shiitakes and saute until tender.

When the lentils and rice are cooked, add the shiitake mixture to the pot along with the tomatoes and thyme and bring the heat back up until the soup simmers. Use an immersion blender to partially puree the soup (or do this in batches in a regular blender), then add the spinach and cook until wilted. Add salt and pepper to taste.

Serves about 6.

Carrot and Celeriac Fried Rice with Tofu

Leftover rice + root vegetables + broiled tofu = delicious, quick, satisfying meal.  Toss a few cashews in at the end to jazz it up if you like. This is great with short grain  brown rice, which gives it extra substance. If you want more color, feel free to toss in some greens at the end.

1 lb firm or extra firm tofu, cubed

1/4 cup soy sauce, or more to taste

Canola oil

6-8 cloves garlic, minced

1-2 Tbsp grated ginger root

3 large carrots, peeled and shredded

1 large celeriac, peeled and shredded

3-4 cups cold leftover rice, preferably short grain brown rice

1/2-3/4 cup cashews (optional)

Preheat the broiler. Toss the tofu gently with the soy sauce, then spread in a single layer in a baking dish. Broil for 5 minutes, then flip the cubes and broil for another 2-3 minutes. Remove from oven and set aside.

While the tofu broils, heat some canola oil in a wok or large skillet. Add the garlic and ginger and stir fry for about 1 minute, then add the carrots and celeric. Stir fry over medium-high heat until tender. Add a little soy sauce to keep it from sticking, if needed. Add the rice and stir well. Gently stir in the broiled tofu and whatever soy sauce is in the pan. Taste and add additional soy sauce if desired. Toss in the cashews if using.

Serves about 6.

Curried Beef with Root Vegetables and Spinach

This is one of those dishes that's even better the next day. Hearty and flavorful, chock full of vegetables, it's perfect for a cold November evening. Serve this over brown rice.

Canola oil
1 medium onion, finely chopped
6-8 cloves garlic, minced
2 Tbsp grated or minced ginger root
2-3 tsp garam masala
1 lb ground beef
Salt and pepper to taste
3 large carrots, peeled and diced
1 1/2 lbs potatoes, diced
Beef stock
1/3 lb spinach, stemmed and coarsely chopped
2 Tbsp corn starch for thickening (optional)

Heat a little canola oil in a Dutch oven or soup pot. Add the onion, garlic, and ginger and saute for 2-3 minutes. Add the ground beef and brown thoroughly, then stir in the garam masala. Add salt and pepper to taste and stir well. Add carrots and potatoes, then add just enough beef stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted.

If desired, stir together thee corn starch and about 1/3 cup of the broth from the stew, then stir the paste back into the stew and simmer until it thickens to the desired consistency.

Serve stew over rice, preferably brown.

Serves 4-6.

Coconut-Ginger Braised Chicken with Peppers and Carrots

I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.

Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro

Heat a little canola oil in a large skillet or braising pan.  Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.

Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed.  Stir in the Thai basil or cilantro and remove from heat.

Serve hot over rice.

Serves 4-6.

Mushroom and Apricot Risotto

Earthy mushrooms, tender Arborio rice, and sweet bits of apricot.  This is hearty enough to serve as a main dish. Be sure to use completely ripe apricots or they'll be too tart. I used a combination of shiitake any oyster mushrooms, but use whatever you find that's good and flavorful.

Olive oil
1 large shallot, minced (or 1/2 onion)
2 cups Arborio rice
4 1/2 cup chicken or vegetable stock
12 oz mushrooms, stemmed and diced
4 small apricots, pitted and diced
1 cup grated Parmesan
Salt and pepper to taste

Heat a bit of olive oil in your pressure cooker. Add the shallot and saute for about 2 minutes.  Add the rice and saute for a minute or so, until translucent.  Add the stock and stir well, then cover and bring the cooker to pressure.  Cook for 7 minutes at pressure, then release.

While the rice cooks, heat a bit more olive oil in a skillet, then add the mushrooms.  Saute over medium-high heat for 5-7 minutes, until tender, then add the apricots and cook for about 1 minute more.

Stir the Parmesan into the rice once it's cooked, then stir in the mushroom and apricot mixture.  Add salt and pepper to taste.  Serve hot.

Serves 4-6 as a main dish.

Snow Pea Stir Fry with Thai Basil

Our snap peas are just about done, but the snow peas, which we planted slightly later, are still going.  I took a big pile of them and made this simple stir fry, where they are shown off to good advantage.  I used chicken for the protein here, but feel free to substitute beef, pork, broiled tofu, etc. Alternatively, skip the protein and serve the snow peas as a side dish. Serve this over rice if you're making a meal out of it.

Canola oil
6-8 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb chicken breasts, cubed
6 cups snow peas
1/4 cup + 1 Tbsp (optional) soy sauce
1 Tbsp cornstarch (optional)
1 cup Thai basil leaves, whole or cut into ribbons

Heat a little canola oil in a wok or extra large skillet.  Add the garlic, ginger, and chicken, and stir fry over medium-high heat until the chicken is cooked through.  Add the snow peas and stir fry until tender-crisp, about 2 minutes. Add the soy sauce.  If desired, combine 1 Tbsp soy sauce with 1 Tbsp corn starch and stir into the stir fry.  Cook very briefly, just until the sauce thickens. Stir in the Thai basil.

Serve over rice.

Serves 4-5.

Cheater's Chard and Chickpea Curry

The big cheat here is jarred curry sauce, turning this into a quick and easy meal that still uses a big load of fresh local veggies.  If you want to make it from scratch, minced a bunch of garlic and fresh ginger and add it after sauteing the onions, then add some garam masala and a bit of turmeric, and round it out with a little tomato paste.  Serve this over rice.

Canola oil
1 medium onion or a couple spring onions, diced
1 lb Swiss chard, chopped (1 large bunch)
3-4 cups cooked chickpeas
1 1/2-2 cups jarred Indian curry sauce
Salt and pepper to taste
3/4 cup chopped cashews, lightly toasted
3/4 cup chopped fresh cilantro

Heat some canola oil in a large skillet or other wide bottomed pan.  Add the onions and saute over medium heat until soft and golden, about 10 minutes. Turn up the heat and add the chard (you may need to do this in batches), stirring until nicely wilted.  Add the chickpeas and the sauce and let it simmer for 5 minutes or so.  Taste and add salt and pepper if desired.

Serve over rice, topped with cashews and cilantro at the table.

Serves 4-6.

Mediterranean Rice Bowl with Egg, Ramps, Roasted Red Pepper, and Feta

This is sort of a riff on Bi Bim Bap, only with a Mediterranean flair to the flavors.  The assembly is pretty quick and simple, and the result is not only delicious but also very pretty as you serve it up. Personally, I didn't think it needed hot sauce, but my husband added some to his and liked the result.

1 1/2 cups uncooked rice (brown or white, your choice)
1/2 lb ramps, washed
Olive oil
8 eggs
1 1/2 cups chopped roasted red peppers
2-3 oz crumbled feta or goat cheese
Salt and pepper to taste
Hot sauce (optional)

Cook the rice however you normally do (I use a rice cooker).  While it cooks, assemble the rest of the meal.

Slice the root ends off the ramps.  Thinly slice the bulbs and stems and set aside, then slice the leaves cross-wise into thin ribbons and set aside separately.

Heat a little olive oil in a skillet, then add the ramp bulb and stem pieces and saute over medium high heat for 3-4 minutes, until tender.  Add the leaves and saute until nicely wilted, about 1 minute, then remove from heat and set aside.

Heat a wide bottomed pot of water to a boil, then reduce heat to a simmer.  Crack each egg into a cup or small bowl and gently slide it into the water.  Cook for about 3 minutes, until the whites set up, then carefully remove with a slotted spoon.

When the rice is ready, quickly heat the roasted red peppers in the skillet, then separately reheat the ramps if needed.

Assemble each bowl individually: a generous serving of rice at the bottom, then two eggs on top of it.  Add a quarter of the ramps to each bowl in a small mound, then a quarter of the red peppers in another small mound.  Top the whole thing with crumbled feta or goat cheese.  Add salt and pepper (and hot sauce if desired) at the table.

Serves 4.

Moroccan Chicken and Chickpeas with Kale

A little turmeric makes this dish a cheery bright yellow.  It's simple and easy but tastes deliciously of somewhere else.  This is adapted from Claudia Roden's New Book of Middle Eastern Food, which I have recently acquired and am liking greatly.

You can use chicken legs, drumsticks, boneless thighs, even breasts here.  Or cut up a whole chicken and use it all (for a more generous number of servings).  Serve this over rice.

Olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste

Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan.  Add the onion and saute over medium heat until translucent, 4-5 minutes.  Add the garlic and saute for another 1-2 minutes.  Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric.  Add the lemon juice, chickpeas, and 1/4 cup water.  Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces).  Stir occasionally and add a little more water if needed to keep it a bit soupy.  When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste.  Serve over rice.

Serves about 4.

Simple Bi Bim Bap (Korean Rice Bowl with Veggies and Egg)

Bi Bim Bap is Korean comfort food: a bowl of white rice topped with simply cooked veggies, meat if you want, and an egg or two, plus chili sauce and a bit of soy sauce.  There are many variations on it and you can use virtually whatever vegetables or meat you like, depending on what's in season and available.  Right now, for instance, you could substitute other greens for the napa cabbage or add some shredded carrot cooked in a similar manner.  This is a simple version with no meat.  Kim chi is great as a condiment or on the side.

1 1/2 cups uncooked short grain white rice
Water
2 Tbsp sesame oil
8-10 cloves garlic, minced
1 medium head napa cabbage, sliced into ribbons
1 tsp rice vinegar
1-2 eggs per diner
Asian chili sauce
Soy sauce

Cook the rice however you normally do (I use a steamer).  While it is cooking, assemble the rest of the dish.

Heat the sesame oil in a large skillet.  Add the garlic and saute for 1-2 minutes.  Add the napa cabbage and stir fry until tender but not too soft.  Remove from heat and set aside.

Bring a large, shallow-ish pot of water to a simmer.  Crack each egg into a small cup and gently slide it into the water.  Cook over low heat for 3-4 minutes, then remove each egg with a slotted spoon.

When the rice is cooked, assemble each bowl: a good quantity of rice on the bottom, then add the cabbage and an egg or two.  Drizzle with chili sauce and soy sauce at the table.

Serves 4-6.

Brown Rice Risotto with Shiitakes and Mustard Greens

White Arborio is the classic rice for risotto, but you can actually make it with virtually any short grain rice (longer grain rices don't have enough starch to make it creamy), including short grain brown rice.  The trick is to parboil it first (thanks to Mark Bittman for this tip), then you cook it much as you would a standard risotto.  In this recipe, the slightly chewier brown rice is a nice match to the silky shiitakes--I made sure to grab some at the last farmers market of the regular season--and greens with a little bite--in this case, mizuna from my garden.  (If you don't care for mustard greens, you can substitute something milder, such as spinach or Swiss chard.)

1 1/2 cups short grain brown rice
Water
Olive oil
3 1/2 cups chicken or vegetable stock
2 medium shallots, thinly sliced
4 cups thinly sliced shiitake mushrooms
2 cups well chopped mizuna or other mustard greens
2/3 cup grated Parmesan
Salt and pepper to taste

Parboil the rice for 20 minutes in plenty of water, then drain.

Heat a little olive oil in the pressure cooker, then add the parboiled rice.  Saute for 1-2 minutes, then add the stock.  Cover and bring to pressure, then reduce heat to medium so that it just maintains pressure but won't burn the rice.  Cook for 9 minutes, then release pressure.  If there is still liquid with the rice, simmer it over low heat, stirring periodically, until it reaches the desired consistency.  (If you don't have a pressure cooker, you can also cook the risotto the old fashioned way, adding liquid a little at a time and stirring until absorbed.)

While you cook the rice, heat a bit more olive oil in a skillet.  Add the shallots and saute for 2 minutes, then add the shiitakes.  Continue to saute until the shiitakes are tender.  Add the mustard greens and cook, stirring frequently, until nicely wilted.  Add salt and pepper to taste and remove from heat.

When everything is done, stir the shiitake-mizuna mixture into the rice.  Add the Parmesan and mix well.  Taste and add salt and pepper as desired.

Serves 4-6 as a side dish.

Corn and Chanterelle Risotto

If you liked the Corn and Chanterelle Bisque I made earlier this summer, you should definitely try this risotto. My four-year-old, to my astonishment, ate five helpings of this, and my husband and I enjoyed it thoroughly as well. The chanterelles are particularly divine, but feel free to substitute other flavorful mushrooms. I pretty much always make risotto in my pressure cooker these days because it's so easy, but you can do it the old fashioned way as well.

2 Tbsp olive oil
1 large shallot, minced
1/4 lb chanterelles, chopped
1 1/2 cups arborio rice
1 1/2 cups corn kernels
3 1/2 cups chicken or vegetable stock
Salt and pepper to taste

Heat the oil in the pressure cooker. Add the shallot and chanterelles and saute for about 2 minutes. Add the rice and saute over medium heat for a minute or two, until the grains turn translucent and start to toast a little bit. Add the corn and the stock and stir. Cover the pot, lock the lid, and turn the heat to high. Cook for 7 minutes from the time pressure is reached, then release pressure manually. Stir, add salt and pepper to taste, and serve.

Serves 4-6.