Risotto with Tuscan Kale and Toasted Pumpkin Seeds
by Mike on Oct.11, 2009, under Uncategorized
Okay, it won’t be Tuscan, just Brush Prairian. And it’ll be 5:30 today at Mike’s new place, 8003 N. Wabash Ave. Warning: do not go to Vancouver for this meal. (Navigation hint: go ALMOST to Vancouver.)
http://www.epicurious.com/recipes/food/views/Risotto-with-Tuscan-Kale-and-Toasted-Pumpkin-Seeds-107016
3 1/2 cups water, 1 teaspoon fine sea salt, 3/4 pound kale, 1 1/4 cups finely chopped onion, 1 tablespoon olive oil, 2 tablespoons margarine, 3 garlic cloves, minced, 1 1/2 cups rice (10 ounces), pumpkin seeds – Mike
needed:
3 1/2 cups high-quality vegetable broth (substitute for chicken broth)
1/3 cup dry white wine
beverages
side dishes?
2 comments for this entry:
October 11th, 2009 on 11:20 am
I’ll look for vegetable broth (3 and 1/2 cups would still be one can, probably, right?), and bring framboise lambic.
October 12th, 2009 on 7:49 am
Hi guys – I’m sorry I didn’t post until after the fact. I was volunteering at Wordstock this weekend, and next weekend I’ll be in Philadelphia. I think I’ll be back on Oct. 25.