Finally spring seems to have found its way into our neck of woods. I can see the tiny buds on trees and hopefully they’ll bloom within a week now. Somehow spring makes me very happy — everything is waking from a long slumber and with the harsh winter that we had even people seem to be coming out of hibernation — I mean the heavy jackets, boots and so on.
Today, I’m excited to share with you a dish that is colorful and springy (??) and is inspired from a dish off a specialty menu at the Wynn Resort in Las Vegas.
I’ve never been to Vegas and it is one of the destinations on my bucket list. My ex-manager had a condo in Vegas and she used to take a yearly vacation there. I always thought Vegas was all about the casinos until she told me there are many things to do with kids too like hiking, sight seeing etc.
Vegas is a foodie heaven with plethora of restaurants to dine at and a lot of them fine dining with exquisite menu options. So today I’m trying to put my own spin on one of the dish based on Wynn’s specialty menus created by famous vegan chef Tai Ronnen.
It was a tough call to pick a dish from this menu. But finally decided on making a risotto. Original dish was made with wild mushrooms but since my husband is not a big fan of mushrooms I decided to make it with mixed veggies and add Indian flavors to it.
Also I made the risotto in the pressure cooker to speed things up, but you can make it in the traditional way or even bake it too. I added carrot, green beans and green peas. Add more veggies or skip them altogether — choice is yours. All in all, this is a great quick recipe that is colorful, filling and delicious.
1cupArborio rice(substitute with basmati , if you can't find the more traditional arborio )
1Onion- small, finely chopped
½Ginger", - finely grated
2clovesGarlic- , finely chopped
1Carrot- medium, peeled and diced
½cupGreen Beans, chopped
3tbspsMint, finely chopped
2tbspsCilantro, finely chopped
1tspPaprika(adjust as per taste preference)
½tspCurry Powder(adjust as per taste preference)
Heat 2tbsp oil (or vegan butter) in a pressure cooker or a heavy bottom pan. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
Next add carrots and green beans. Cook covered for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
Stir in the rice and saute for 3~4 minutes till the rice is toasted. Next add 2½cups of vegetable stock or water, close the lid and cook for 2 whistles or 7~8 minutes. Turn off the stove and wait for the pressure to release naturally.
To cook in the traditional method, keep 3~4 cups of veggie stock/ water ready. Add a ladle full of liquid to the veggie & rice mixture and cook till the water evaporates. Add another ladle full of liquid and continue cooking. Repeat till the rice is tender and cooked through, this takes about 18~20 minutes.
Finally add the chopped herbs, mix and serve hot!!