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      RECIPE TITLE "Multigrain Risotto"   Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 8 servings (serving size: 1 cup) time--- difficultyeasy


    1 (1 3/4-pound) butternut squash
    1/4 cup water
    1 tablespoon truffle oil or extra-virgin olive oil
    1 teaspoon sherry vinegar
    1/3 cup uncooked pearl barley
    3 1/2 cups water
    1/3 cup uncooked brown rice
    1/3 cup uncooked wild rice
    1 tablespoon olive oil
    4 cups thinly sliced shiitake mushroom caps
    3/4 cup chopped leek
    1/3 cup chopped carrot
    1/3 cup chopped celery
    2 garlic cloves, minced
    1/4 cup water
    1/2 cup dry white wine
    1 cup frozen petite green peas, thawed
    1 cup chopped tomato
    1/2 cup chopped fresh chives
    1/2 cup chopped fresh parsley
    1/2 cup water
    1 tablespoon chopped fresh sage
    1 tablespoon chopped fresh thyme
    1/2 cup (2 ounces) shredded fontina cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup unsalted pumpkinseed kernels, toasted

    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.


    Place squash on a baking sheet, and bake at 400° for 1 hour or until tender; let cool. Peel squash, and cut in half lengthwise; discard seeds and membrane. Mash pulp. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside.

    Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.

    Bring 3 1/2 cups water to a boil in a large saucepan. Add rices; cover, reduce heat, and simmer 10 minutes. Stir in toasted barley; cover and simmer 40 minutes or until grains are tender. Set aside.

    Heat 1 tablespoon olive oil in skillet over medium-high heat. Add mushroom caps, leek, carrot, celery, and garlic; sauté 5 minutes. Add 1/4 cup water, and cook 1 minute. Add wine, and cook 2 minutes or until liquid evaporates. Stir in squash mixture, grains, green peas, and next 6 ingredients (green peas through thyme); cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with pumpkinseed kernels.


    CALORIES 236(32% from fat); FAT 8.4g (sat 2.4g,mono 3.9g,poly 1.7g); PROTEIN 8.4g; CHOLESTEROL 8mg; CALCIUM 111mg; SODIUM 191mg; FIBER 5.2g; IRON 3mg; CARBOHYDRATE 34.7g

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