our 2010 thanksgiving menu
*roast turkey with herb rub and shiitake mushroom gravy
*cornbread stuffing with andouille, fennel & bell peppers
(bon appetit, nov 2010 page 113)
*smashed potatoes with roasted garlic
*roasted sweet potato fries
*roasted brussels sprouts with garlic & balsamic
*pumpkin pie with brown sugar-walnut topping
Thanksgiving 2011 focused on desserts and I made a caramel apple pie that received rave reviews. It now has a permanent home on our T-day menu. Last year I introduced chorizo, cornbread & tortilla dressing and spicy twice baked sweet potatoes to amp up the flavor. Honestly. it is now hard to pare down the choices. I happen to love all these dishes but. c'mon, you can go overboard!
This year I decided to offer something completely different...and a perfect choice for vegetarians used to just eating the side dishes. This Mushroom-Chile Risotto is chock full of portobello, shiitake and crimini mushrooms made spicy with New Mexican red chile powder and, because I like the taste and health benefits, I used sprouted brown rice. You can use whatever type of rice you like, just adjust the cooking time accordingly following the directions on the packet.
I call this "Easy" risotto because, unlike a traditional risotto where the stock is slowly stirred into the rice, this version cooks the rice in stock and then adds a sauteed mushroom/wine mixture at the end. Just the technique needed at Thanksgiving where uncomplicated is the word of the day in my home. Happy Thanksgiving everyone!
Easy Mushroom-Chile Risotto
5 tbsp extra virgin olive oil, divided
1 medium leek, cleaned and diced
1 clove garlic, peeled & minced
2 cups sprouted brown rice
1 tbsp New Mexican red chile powder
4 cups organic vegetable stock, divided
1/2 cup red bell pepper, diced
4 crimini mushrooms, cleaned and sliced
1 large portobello mushroom, cleaned and chopped
4 large shiitake mushrooms, cleaned and sliced
3 tbsp white wine
1/4 shredded parmigiano-reggiano
freshly ground black pepper
1 tbsp fresh Italian parsley, chopped
Heat 2 tbsp olive oil in large saucepan over medium heat. Add leeks and a pinch of salt and saute for 3 minutes or until soft. Add garlic and saute an additional minute. Add rice and red chile powder and stir to coat with oil. Add 3 cups stock and bring to boil, reduce heat to medium and cook for 5 minutes. Reduce heat to simmer and cook 40-45 minutes or until rice is tender and liquid has evaporated.
Heat a large skillet over medium-high heat. Add remaining 3 tbsp olive oil and bell pepper and saute for 3 minutes. Add mushrooms, 1 tsp each salt and pepper and saute for 5 minutes, stirring frequently. Add remaining stock and white wine and cook an additional 5 minutes until liquid has reduced a bit.
Pour the mushroom mixture over the rice and stir to combine. Stir in the parmigiano-reggiano and parsley. Taste and adjust seasonings if necessary. Serve immediately.
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It is "Favorite Thanksgiving sides" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite Thanksgiving recipe of your own? Please share in the comments section of this post.
Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts
napa farmhouse 1885
I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.