Rice with Leeks and Fontina Cheese

From The Savory Way by Deborah Madison.

For the rice:

-Bring a large pot of water to boil for the rice. (You boil the rice and then strain it so it doesn’t matter exactly how much water.)

-When the water comes to boil add 1 tsp salt and 1½ cups Arborio rice and give the pot a stir.

-Gently boil the rice while you make the sauce, about 15-18 minutes for white rice.

-When the rice is tender, pour it through a strainer, put it in a serving bowl and keep warm.

For the sauce (while the rice cooks):

-Cut 2 leeks in half the long way, discarding the top inch and clean them thoroughly under running water.

-Chop them into half moon shaped pieces.

-Wash 3 stalks of celery and then dice into small pieces.

-Warm 3-4 TBS olive oil and/or butter in a sauté pan and add the leeks, celery and ½ tsp fennel seeds.

-Let cook for 5 minutes, add a pinch of salt, pepper and ½ cup dry white wine or stock and simmer for 5 minutes until the wine is reduced.

-Add 1 (more) cup stock and simmer 20 more minutes until liquid is mostly evaporated.

-Toast 2 TBS pine nuts in a cast iron skillet over low heat until golden and then set them aside.

-Put the rice in a serving bowl and add 1 cup (3 ounces) of Fontina cheese, the leeks and the pine nuts.

-Toss together and season with salt and black pepper.

-Garnish with some grated Parmesan cheese.


Migas From Deborah Madison’s Vegetarian Suppers

-Cut 3 corn tortillas into I inch pieces.

-Fry them in 1 tsp butter until crisp, then set aside.

-Heat 1 TBS butter in a large nonstick skillet or cast iron pan.

-Chop half an onion and add it to the pan and cook for 3-4 minutes over medium heat.

-Chop up any combination of peppers and add to the onions.

-Sprinkle the onions and peppers with several pinches of ground chipotle chile or smoky Spanish paprika and cook for another 3-4 minutes.

-Chop up 1 slicing tomato and 3 TBS cilantro.

-Grate ½ cup Monterey Jack or Cheddar cheese.

-Beat together 4 eggs with 2 tsp water.

-Lower the heat on the onions/peppers and then add the eggs and stir for 1-2 minutes.

-Then add in the fried tortilla pieces, the tomatoes, the cheese and the cilantro.

-Season with salt and serve with salsa, tortillas and black beans.

5-Minute Beets from Deborah Madison’s Vegetarian Cooking for Everyone

-Take the tops off of 1 bunch of beets.

-Grate them into coarse shreds.

-Melt 1 TBS butter in a skillet then add the beets and toss them with ½ tsp salt and pepper to taste.

-Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.

-Remove the lid and taste the heat to boil off any excess water.

-Taste for salt and season with a little lemon juice or Balsamic vinegar.

-Toss with 2 TBS chopped basil.

-This dish is nice served with a dollop of yogurt or sour cream.