gainesvillefood


One of the best ways to get to enjoy new culinary experiences is to exchange recipes with the diverse student body. Here are some recipes I have learned through interaction with students.

Rice and Beans:


Ingredients:
Rice
Water
Vegetable Oil
Can of Goya Beans
Onion
Garlic Clove
Olive Oil
Cilantro
Salt

Rice
For every 1 cup of rice include 2 cups of water in a pot. Mix in 2 tablespoons of salt and 2 tablespoons of vegetable oil. Cook uncovered in high heat until contents begin to boil. After this point you will need to cover the pot and cook the contents to low heat for 22 minutes. Once the 22 minutes are up you will need to uncover the rice and fluff it.

Beans
In a medium pan fry some of an onion and 2 cloves of garlic in 2 tablespoons of olive oil. When done mix in the Goya canned beans. Add two sticks of cilantro and cover the pan leaving the contents to simmer in low heat for a couple minutes. You will need to stir every 30 seconds or so. After about 5 minutes your beans should be ready to eat.

Pesto Pasta:


Ingredients:
Pasta
Basil Leaves
Olive Oil
Pesto Sauce
Grape Tomatoes
Salt

Pasta
For every 1 cup of pasta you will cook add 2 cups of water to a pan. Bring water to a boil and when boiling add a pinch of salt. Proceed to insert the pasta in the water and drizzle in a few drops of olive oil. You will then need to wait the appropriate time for the pasta to be cooked as indicated in the box you purchased. Usually 10-12 minutes. When the pasta is done drain the water and drizzle some olive oil onto the cooked pasta sticks. Next you will need some basil leaves and fresh tomatoes to stir in. The last step is to add your choice of pesto sauce.

Brocolli Rissotto:

You may also choose to follow this rissotto recipe by Andrea Collareta:

Ingredients:
Rissotto Rice
Water
Chicken Broth
Onion
Olive Oil
Brocolli
Cheese



To learn more about Andrea Collareta and her rissotto listen to this podcast: