Our Menu
01 Recipe
Lemon Herb Rice$70
Rinse and drain 1 cup of long-grain rice. In a pot, combine the rice with 2 cups of vegetable broth, the juice and zest of 1 lemon, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the rice is tender. Once cooked, fluff with a fork and stir in chopped fresh herbs like parsley or dill before serving.
02 Recipe
Creamy Mushroom Risotto$100
Heat broth in a saucepan and keep warm over low heat. In a large skillet, heat olive oil and butter, then sauté onions and garlic until soft. Add sliced mushrooms and cook until browned. Stir in Arborio rice and toast briefly, then pour in white wine if using, cooking until evaporated. Add warm broth one ladle at a time, stirring frequently until absorbed, for about 20 minutes. Once creamy and al dente, stir in grated Parmesan cheese, season with salt and pepper, and serve hot
03 Recipe
Chicken and Rice Casserole$90
In a large bowl, combine 1 cup of uncooked long-grain rice, 2 cups of chicken broth, 1 cup of cooked, shredded chicken, 1 cup of frozen mixed vegetables, 1 can of cream of mushroom soup, and salt and pepper to taste. Pour the mixture into a greased casserole dish and cover with foil. Bake at 350°F (175°C) for about 45-50 minutes, or until the rice is tender and the liquid is absorbed. Let it cool slightly before serving.
04 Recipe
Spanish Paella$400
In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent. Add diced bell pepper, chopped tomatoes, and smoked paprika, cooking for about 5 minutes. Stir in Arborio rice, toast for a couple of minutes, then pour in broth and season with salt and pepper. Bring to a boil, reduce heat, and simmer without stirring until the liquid is absorbed. In the last few minutes, add cooked chicken or shrimp and peas if desired. Let it sit before serving with lemon wedges.
