This recipe was given to us by Les and Tif in Australia. It can be made with either sun-dried tomatoes or sun-dried red peppers (or Capsicums as they are called "Down Under"). We subsitituted 1 cup morel mushrooms and it was excellent.
|1/4 cup||Olive Oil|
|1 1/2 cup||Arborio Rice|
|3 14oz. cans||Vegetable Broth|
|1/4 cup||White Wine|
|2 cloves||Garlic, chopped|
|2 cups||Mushrooms, sliced finely|
|1 cup||Great Lakes Sun-Dried Tomatoes, sliced finely|
|sprinkle||Parmesan Cheese and Cracked Pepper|
Chop Mushrooms, fry in 1Tbs of oil on medium heat until cooked through and set aside. In large frypan, fry the rest of oil, garlic, onion and sun-dried tomatoes until onion is soft. Add rice, stir. Add the wine and one can of broth. Stir and let simmer on low heat for approx. 30 minutes, stirring occasionally. Add more stock as the rice absorbs it (you may not need all of the broth). Serve scattered with parmesan and cracked pepper.
Sun-Dried Tomato Biscuits
|3 1/2 cups||Unbleached All Purpose Flour, sifted|
|4 teaspoons||Baking Powder|
|1 stick (1/2 cup)||Butter, frozen|
|1 1/2 cup||Milk|
|1 cup||Great Lakes Sun-Dried Tomatoes, chopped|
|2 Tablespoons||Parmesan Cheese, grated|
Preheat oven to 400 degrees. Sift together the flour, baking powder and salt. Grate butter into the flour mixture. Mix lightly with fingers to mix through the flour - leaving small lumps.
Mix in milk to form a sticky dough. Turn dough on to a lightly floured board and knead a few times to make a smooth ball. Divide in half. Roll out half to 8 x 12 inches or into a 10 inch square. Sprinkle tomatoes and cheese over the dough. Roll out the remaining dough to same size and fit over top. Trim any uneven edges, Cut dough into 2 inch squares. Place on ungreased baking sheets. Bake 12 - 15 minutes, until golden. Serve warm. Yield 24 biscuits.