Erica and I at The Dish this weekend!
Have you been there?
I definitely recommend it! Seating is really limited, if not inconspicuous inside of the Rum Runner, so make reservations beforehand. Erica had this really interesting looking soft shell crab with a cornmeal crust and I had a bowl of mussels seasoned with saffron and lemon - so delicious!
I also hear the Dish has a fantastic special on Tuesday nights - a bowl of mussels and a glass of wine (or beer) for $11.50. Yesss.
But I don't always eat fancy meals out. Sometimes I make my own food. Like tonight:
This is "mixed grain" risotto, but I used all brown rice. I didn't have any parm on hand, which was OK, but next time, I'll use cheese since there's no garlic or shallot for a stronger flavor.
Mixed Grain Summer Risotto
2 tablespoons extra-virgin olive oil
1 chopped onion
1 small yellow squash, quartered lengthwise and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
½ cup each brown rice, pearl barley and wild rice
¼ cup dry white wine (optional)
6 cups chicken or vegetable broth
½ cup grated Parmesan, plus more for garnish (optional)
¼ cup chopped fresh basil, plus some whole leaves for garnish (optional)
1 large tomato, seeded and diced
Salt and freshly ground pepper
Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 3/4 of squash and zucchini, and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add brown rice, barley, and wild rice; toast, stirring often, for 2 minutes. Add wine (if using) and cook 1 minute more. Add broth; bring to a boil. Partially cover pot, reduce heat to medium-low, and simmer, stirring occasionally, until rice and barley are tender and risotto is thick and slightly soupy, about 45 minutes.
Stir in rest of squash and zucchini; cook, uncovered, until tender, 3 to 4 minutes. Remove from heat; stir in cheese, basil, and tomatoes. Add salt and pepper to taste, and basil garnish (if using).