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Ghetto Risotto Recipe

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This recipe for Ghetto Risotto, by , is from The Ghetto Vegan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ethan Swift
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2/3 Cups of White Rice
1/2 Cup of Frozen Peas
1/2 Cup of Frozen Spinach
1/4 Cup of Frozen Corn
2 Cups of Tap Water
1 Can of Vegetable Stock
1/2 Cup of Soy Milk
1/2 Tbsp. of Minced Garlic
1/2 Tbsp. of Parsley
1 Packet of Crushed Red Pepper
Salt and Pepper to taste

Directions:
Directions:
The first order of business is to acquire a packet of red pepper flakes. These can be found at chain pizza restaraunt. They are free. Now, before beginning, the Frozen Spinach must be thawed in a microwave or on the stove. The moisture in the spinach must be drained out. It is then ready to use in the recipe. In a medium saucepan bring 2 Cups of Water to a boil. On a cooler separate burner, thaw out and cook the Peas and Corn. Do this while slowly adding the Milk. The Spinach can be added once the mixture is blended. As the Rice is softening in the Water, 10 minutes or so, add the Vegetable Broth into the diminishing amount of Water. After about 13 minutes liquid in the rice pot should be totally absorbed by the Rice. It is done. Strain it out and set aside. To the mixture, add the spices/seasonings. Combine the Rice with the mixture in a bowl and serve.

 

 

 

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