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Cajun Rice


  • 1 can tomatoes, chopped
  • 1/2 c. onions, thinly sliced
  • 1 green bell pepper, diced
  • 1 clove garlic, finely chopped
  • 2 tbsp. olive oil
  • 1 c. rice
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. cayenne pepper


  1. Drain tomatoes, reserve liquid.
  2. Add enough water to tomato liquid to make 1 1/2 cups.
  3. Chop tomatoes and reserve.
  4. Saute onions, bell pepper and garlic in olive oil until soft.
  5. Add rice, thyme, oregano, salt, pepper and cayenne pepper.
  6. Cook stirring, constantly over medium heat; for 1 minute.
  7. Add reserved tomatoes and tomato liquid.
  8. Bring to a boil.
  9. Reduce heat to low cover and cook until all liquid is absorbed, about 25 minutes.
  10. Remove from heat and let stand covered for 5 minutes.
  11. Uncover and fluff with fork.




Pistachio Risotto


  • 1 liter of vegetable stock, warming on the stove
  • 2 cups of Arborio rice
  • 1/2 cup of cream
  • 1 tbsp
  • 1 cup of Parmesan
  • 1/2 cup of crushed pistachios
  • 1/3 cup of olive oil
  • 1 onion, chopped


  1. Sautee the crushed pistachios and onion in the olive oil for 4 minutes.
  2. Add the rice and stir constantly until the rice becomes translucent.
  3. Add the cream and butter.
  4. Slowly add the broth, making sure the rice is always wet, until it is cooked.
  5. It will have a sticky pasty texture when cooked
  6. Add the Parmesan and serve immediately.

Serves: 5-6 persons

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