Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.

IDEAS YOU'LL LOVE

Southern Biscuits

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Southern Buttermilk Bourbon Praline Doughnuts

Recipe courtesy of Bobby Flay

Mushroom Risotto

Recipe courtesy of Tyler Florence

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking