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2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
2 cups Arborio rice. 1/2 cup dry white wine. 1/2 teaspoon salt. 1 1/2 cups 6 ounces shredded smoked Gouda cheese. For the mushrooms: 1 tablespoon olive oil. 2 cups sliced mushrooms. 1 red pepper ...
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Heat the oven to 400°F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish. Bake for 30 minutes. Stir the rice mixture. Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley. Tip: Add 1/2 cup frozen peas to the rice mixture ...
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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.
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