The recipe for Brown Rice with Chicken Broth, Cardoons, and Parmesan, comes from small leftovers from previous meals. When these linger too long in the fridge, instead of throwing them away, I get creative: it’s in these situations that I end up creating the best dishes. Truly delicious!
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz semi-brown rice
- 7 oz cardoons, cleaned and boiled
- 10 tablespoons grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth
- to taste salt and pepper
Preparation
First of all, bring a small amount of water to boil, about half a liter (approximately 2 cups) with a chicken thigh and a pinch of salt.
This will be used to cook the rice.
I already had the broth ready because days before I had boiled a capon.
I had about 1 cup left, so I poured it into a glass jar and froze it.
Not using bouillon cubes, I always freeze any leftover broth, even if the quantities are minimal.
Clean the cardoons and boil them for about 10 minutes, then drain them, and cut the needed amount into small pieces.
In a tall saucepan, add two tablespoons of extra virgin olive oil, add the brown rice, and brown for a few minutes over high heat.
Meanwhile, reheat the broth, and when it’s very hot, start to moisten the rice: one or two ladles at a time.
Lower the heat, add the cardoons, cover, and continue cooking for at least 40 minutes, moistening as soon as necessary.
Once cooked, turn off the heat, add the grated Parmesan cheese, adjust the salt, sprinkle with pepper, and mix well.
Plate, dusting again with grated Parmesan cheese, and serve very hot.
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