Wednesday, March 16, 2011

A Green Dinner for Saint Patricks Day

Vegetable Risotto Serves 4
1 Tbsp Olive oil
2 cloves garlic, minced

2 Tablespoons FD onions 
1 cup rice
4 cup water
1 Tablespoon instant chicken bouillon
1 cup Freeze Dried broccoli
1 cup Freeze Dried Peas
1/2 cup Freeze Dried Spinach
2 Tablespoons Dehydrated Carrots

1 c. chopped tomato (Roma is best)
¾ cup shredded cheddar cheese
3 Tbsp grated Parmesan cheese
1 tbsp basil or parsley

In large saucepan cook the garlic in oil until tender.  Add water and bouillon and stir to dissolve.  Add rice, and freeze dried vegetables and cook covered for 15 minutes, untill rice is tender.  Stir in tomato cheese, and basil or parsley.  Serve immediately.

Variation:  I love to use Feta cheese in this instead of the shredded cheddar.

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