It's the new year folks. I hope it's treating you well thus far. How do you feel about new year's resolutions? I don't really believe in them. I think they actually set us up to fail. I think there is enough pressure in day to day life, adding to it only makes things harder. Instead, simply try to be a better person than I was the day before, all the time knowing some days I will fail. I will fall down. But thankfully, God gives me the opportunity to start over the next day and try again.
That being said, I do try to come up with some foodie goals each January. A few years back, my goal for myself and this blog was to try at least one new recipe every week. Well, I am happy to report not only did I achieve that goal that year, but I have continued to follow that plan for over 3 years now! That's a lot of new recipes!!
Last year my foodie resolution was to provide ya'll with both more casseroles and slow cooker dinners, because that's what you asked for. I hope I did a great job with that request because I tried really hard to bring you as many new ones as I could.
This year, I don't really have such a specific recipe goal in mind. I am thinking in broader strokes this time. I've decided I'm going to attempt to conquer those dishes that still intimidate me in the kitchen. Or, find a way to make them that fits into my world a little better...and this recipe is the first example of that.
Risotto...have you ever made it? I've watched it be made on television a thousand times. I've heard all of my favorite chefs say "It's time consuming, but easy if you pay attention and have patience. Well, I've got news for you. I'm not the most patient person in the world. I can be when I have to be, (After all, I am the mother to a very active 10 year old boy!) but I only have so many patience to go around every day and sometimes there just isn't any left to use while cooking.
So imagine my joy when I found this recipe while thumbing through a new holiday cookbook I got a couple weeks ago. Yep. Risotto...baked in the oven. Some stirring and pouring, and the oven does the rest of the work. Hallelujah!
Now, a couple things. First, when it says to stir a couple times during cooking, don't skip this step. Yes, I know I said the oven does all of the work, but believe me, you're going to be happy you took the 20 seconds it takes. Secondly, don't be scared if most of the cooking time passes and you see a lot of liquid left. The rice is going to cook, and then absorb it, it just takes a while. You just have to be patient. Gee, where have I heard that before?
I promise you're going to love this dish. It makes a great side to any meal you are serving, and it's pretty enough you can entertain with it too.
No matter what your 2015 goals are, I'm so thankful you are joining me for another year of my family's food, and look forward to sharing my conquering tales with you.
3 1/4 c. water
1 (10 3/4 oz.) can cream of celery soup
1 1/4 c. medium grain rice (NOT instant)
1/3 c. matchstick carrots
1/2 c. frozen peas, thawed
1/2 c. grated Parmesan cheese
Salt and Pepper to taste
2 tsp. dried parsley
Preheat oven to 375. In a medium bowl combine uncooked rice, water, soup, carrots, salt and pepper. Transfer to an ungreased casserole dish. Bake covered for 55-60 minutes, stirring twice during cooking, or until rice is tender. Remove and stir in peas, Parmesan and parsley. Let stand for about 10 minutes before serving.
Shared on The Country Cook Jan. 9, 2015
Rice at Very Good Recipes