Subject: Lemon Rice (Riso al Limone)
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 11:12:16 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to "ONEITH" for this one:
A diner at a country inn is shocked to see on the menu a dish of
"hickory-smoked possum jowls in syrup." He summons a waiter to
complain.
The waiter looks at the menu. Then he flings it down and yells to the
owner in the kitchen, "Hey, the printers forgot to translate the menu
into French again!"
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Here is a different way to cook rice, and this dish goes fabulously
with tomorrow's chicken entree.
Lemon Rice (Riso al Limone)
6 quarts (6 L) water
3 Tbs (45 ml) salt
1-1 1/2 cups (250-375 ml) raw white rice, preferably Italian
2 Tbs (30 ml) butter
3 eggs, lightly beaten
1 cup (250 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) lemon zest
Bring the water and salt to a boil in a large pot over high heat. Add
the rice and stir once, reduce the heat and simmer uncovered until the
rice is tender, about 15 minutes. Drain in a colander. Heat the
butter in a large skillet over moderate heat and add the drained rice.
Combine the eggs, Parmesan, lemon juice, and lemon zest in a small
bowl and stir to combine. Add the egg mixture to the rice and cook
over very low heat, stirring gently, for 3 or 4 minutes. Serve
immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Aug 01 2003 - 00:00:01 EDT