But it's risotto, and it's delicious.
Traditional Italian risotto. By Lundberg.
Asparagus: break off the tough ends. You could save them and cook them to flavor a soup and then throw them away, or you could just throw them away. Meh. Toss the nice bits in olive oil and seasoned salt and put them in a baking pan in a single layer, separated from each other so they don't steam. Bake them at 350 for about 20 minutes, turning once. Cook them longer, if you like them crispier on the ends.
Tilapia: I don't always do Tilapia the same way. This time, I buttered one side of the frozen filet and put it in a pan of hot vegan margarine. sprinkled the top with salt and pressed crumbled celery and parsley on top. Cook at medium heat for 7 minutes, flip, and cook for another 7 minutes. This cooks it through from frozen, people! So convenient! So fast! So delicious!
Naturally, I put cheese on the asparagus, because dairy is my shameful addiction.
I'm posting at my own blog today about another meal with different rice, different protein, same asparagus.
Marian Allen, Author Lady
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