All Simple Vegetable RecipesBlogs about simple vegetable recipes

Makes 3-4 servings

Ingredients:

• 2 to 3 cups rice

• 5-6 pounds mushrooms or cepes

• 6-7 pounds chicken

• 3-4 chicken bouillon cubes

• 4 tablespoons olive oil

• 3 tablespoons butter

• 5 tablespoons sake

• 3 tablespoon soy sauce

• 4 tablespoons Parmesan cheese

• Chopped Fresh Parsley

Methods:

1. Before starts to cook, wash and drain the rice
2. Slice the mushroom in thin pieces after remove its stem.
3. Cut the chicken into your preferable size and shape.
4. Melt the bouillon cubes in hot water.
5. In a big pan, add in 2 tablespoons of butter as well as olive oil and starts frying the onion using medium heat. Continue frying for about 6 minutes. Stir in the prepared chicken and sake. Cook for about 3 minutes. Pour in rice and mushrooms, follow by bouillon and 1 tablespoon soy sauce.
6. When steamed, uncover and cook 5 minutes more. Mix in parmesan cheese and 1 tablespoon butter.
7. Garnish with parsley and serve it hot.

Note: Fry onion until golden brown to acquire a better flavor and a more colorful dish. Soy sauce is added. You may substitute small pieces of ham for chicken.

This matches grilled pork chop very well especially when the chops are grilled over charcoal.
Makes 9 servings
Ingredients:

• 5 tablespoons all purpose flour
• 3 tablespoons lemon juice
• 3 pounds cardoons, cut into 4 inch lengths
• 5 tablespoons butter
• 2 cups milk, hot
• Salt and freshly ground black pepper to taste
• Pinch nutmeg
• 6 ounces cheese

Method:

• Add in 2 tablespoons of the flour and the lemon juice into a bowl with enough water to dissolve the mixture.

• Follow by cold and salted water, beat this blanc. Make sure the salted water is covering the cardoons. Stir in the cardoons and bring to a boil.  Simmer over low until tender, 40 minutes. Drain well.

• Preheat the oven to 350°F.

• Melt 4 tablespoons of butter in a heavy saucepan over low heat. Stir in 3 tablespoons of flour and cook, for 4 minutes. Meanwhile, beat in the milk and cook, whisking constantly, at least 4 minutes. Season with salt and pepper and pour in the nutmeg. Stir in 1/2 of the cheese.

• Put the drained cardoons in the big plate. Toss the cheese sauce over them and spread the remaining cheese on top. Bake until golden, 20 minutes. Serve hot.