Has anyone watched that show on Food Network? To be honest I've only seen one or two episodes but when I took a bite of the dish I made the show was the first thing I thought about. After "omg this is amazing" and "I could eat this for the rest of my life" of course ;)
Well....I think I may have just made the best thing I ever ate. Of course, "best thing I ever ate" is a relative term but believe me, if you tried a bite of my dinner tonight you'd be saying the same thing.
So now that I've got you interested I'll go ahead and reveal the amazingness I can't get over (and can't stop stealing a bite from the fridge). Crockpot Brown Rice, Crab, Portobello Risotto! Sound delicious right? I assure you it's even more delicious then it sounds.
First, let me backtrack and explain how this wondrous idea came to be.
On our 2 year anniversary, the hunk and I visited Luigi's , Fayetteville's best Italian restaurant. On their specials menu was a crab risotto that I couldn't get enough of and that I promised myself I would replicate. Naturally, I immediately resorted to using brown rice for it's nutritional benefits instead of the standard risotto rice, arborio. I also omitted using heavy cream, real butter, and dowsing the whole dish with wine. I also decided to use my trusty dusty crockpot since I had a long night of work ahead of me and let's face it, it's pretty boring to sit at the stove stirring a dish every 2 minutes ;)
And finally, without further adieu, the best thing I ever ate....
What you need: 2 cups Lundberg Organic Short Grain Brown Rice <---Lundberg is amazing! 3 cloves Roasted Garlic, chopped 1 Small white Onion, chopped 4-5 Baby portobello mushrooms, chopped 1 cup Muscat white wine 1 cup Veggie broth 1/2 cup Water 1/2 cup Milk 1/2 cup Earth Balance Vegan butter, melted 1/2 cup Jumbo Lump Crab meat 1 cup Asagio, Pecorino Romano Cheese Dash of Lemon Juice
Toss everything into the crock pot and stir everything together. Cook on high for 5 hours. Stir in cheese right before serving. If you want, you can also stir in more milk too for even more creaminess before serving. Easy!
**NOTE** Remember when cooking rice you should have a 2 parts liquid to one part rice ratio. In my case I used a little more to get the right texture. Depending on your slow cooker you may need to add more or less. Just have fun experimenting! I'll admit that after the first 2 hours went by, I was starting to worry that the rice wouldn't absorb the water and release it's starches. I decided to let it do it's thing and I'll worry about it after work.
On my drive home from work, I kept telling myself that it's okay if the dish didn't work out, I can just cook it on the stovetop and be done with it. I also prayed that it would work out. Well. To my pleasant surprise, I opened my crockpot lid and discovered that in the short 3 hours I was training, the rice had absorbed the liquid, released it's starches and everything had melted together. The wine, butter and garlic had concetrated and the aroma filled the house. There is something so amazing about that combination. And the rice was so creamy and delicious! I'm just amazed that this dish worked out perfectly and that it was as good as it was.
I've had my fair share of flops in the kitchen but I am so, so, SO VERY glad that this one wasn't. Like I said, best thing I ever ate.
And with that, I'm off to get in a night 3.5 mile run and work on my legs. I hope this dish brightens someone's Monday as much as it did mine :)