Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice and Beans with Coconut Milk Resanbinsi
Ingredients
- 1⁄4 cup canola oil
- 5 cloves garlic, minced
- 1 small onion, minced
- 1 rib celery, minced
- 1⁄2 small red bell pepper, minced
- 2 1⁄2 cups long-grain white rice
- 1 1⁄2 tsp. ground cumin
- 1 tsp. freshly ground black pepper
- 1 tsp. sugar
- 3 1⁄2 cups coconut milk
- 2 cups chicken stock
- 2 (15-oz.) cans small dark red kidney beans, rinsed and drained
- 2 sprigs culantro or cilantro, chopped
- Kosher salt, to taste
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