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Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Corn Pudding
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Glazed Carrots
    Greens & Yams
    Greens, Tips On
    Grit Cakes
    Grit Chips
    Grits, Creamy
    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
    Wilted Spinach
Soups & Starters

Poor Man's Risotto

A great way to utilize those pints of
leftover steamed rice from the
last time you ordered Chinese.

2 tablespoons butter

2 tablespoons olive oil

1 medium onion, minced

Pinch of saffron threads

1 clove garlic, minced

1 pint leftover steamed, white rice

1 can chicken stock

black pepper to taste

grated parmesan cheese

Melt butter with oil in saucepan over low heat.

Add onion and saute until tender.

Stir in saffron.

Crumble and stir in the rice.

Toss to coat rice with butter & oil.

Add chicken broth and stir.

Bring to boil, cover and reduce heat to simmer.

Simmer 10 minutes or until broth is nearly absorbed.

Stir in pepper & grated cheese.

Optional additions:

     Mushrooms along with the onion
     Fresh chopped tomato at the end
     Steamed asparagus tips

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