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 Cake With Mixed Vegetables
Ingredients
- 2 cups sliced rice cake
- 3 cups hot tap water or water that’s been microwaved for 30 seconds
- 1 tablespoon vegetable oil
- 2 cups leafy greens, such as baby bok choy, yu choy (cut into ½-inch pieces), or baby spinach leaves
- 4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes to reconstitute and cut into (¼-inch-thick) pieces
- ½ cup sliced carrots (⅛ inch thick)
- ½ cup bean sprouts
- 1½ tablespoons soy sauce
- 1 tablespoon black bean garlic sauce
- ¼ teaspoon sesame oil
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