We're cutting out processed foods on this week's Louisiana Eats! First we'll speak with Loretta Barrett Oden about the pragmatic culinary heritage ofher Native American people. ThenPenelope Danejoins the conversation to talk about gluten-free living. Finally, we'll wrap things up with a conversation about the different vegan dining experiences across the country.
Louisiana Brown Jasmine Rice and Artichoke Risotto (Serves 4)
4 tablespoons butter
1 cup brown jasmine rice
2-1/2 cups chicken stock
1/2 chop diced onion
1 clove garlic, minced
1- 14 oz. can quartered artichoke hearts
1/2 cup dry white wine
1/4 cup grated parmesan or romano cheese
Salt and fresh ground black pepper to taste
Melt 2 tablespoons of butter in a 2-1/2 quart saucepan. Add rice and stir over a medium heat for 2-3 minutes until rice is well coated with butter and begins to smell nutty. Add 2 cups of chicken stock and bring to a boil. Cover pot and reduce heat to the lowest setting. Cook undisturbed for 25 minutes. Remove from heat and reserve.
In a 3-1/2 quart saucepan melt the remaining 2 tablespoons of butter. Add the onion and cook over a medium heat until the onion is translucent. Combine the 1/2 cup of white wine with the remaining 1/2 cup of chicken stock. Pour 1/2 of the combined liquids over the sautéed onions and bring to a simmer. Stir in the artichoke hearts and the cooked rice and cook, stirring continuously, adding more of the stock and wine mixture as needed. When all the liquid is absorbed, stir in the grated cheese and adjust seasonings with salt and pepper and serve immediately.
