This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give."
In Italy they might use pancetta for this, but bacon is a great substitute, and combined with the sage makes it taste more "American" to me (although the Italians would likely use the same ingredients). It shows just how close really great flavors are between American food and the Mediterranean style diet.
The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.
1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes OK leftovers. Reheat gently.
|1 large||onion (diced)|
|1/2 cup||arborio rice|
|2 tsp||rubbed sage|
|fresh ground black pepper (to taste)|
|1 cup||frozen peas|
|1 ounce||goat cheese|
Place a medium skillet over medium high heat. Add the bacon. Cook for about ten minutes until the bacon is crispy. Remove the bacon to a paper towel.
Add the onion to the hot bacon grease and cook for about 5 minutes, stirring occasionally. Add the arborio rice and rubbed sage and cook for about 2 minutes, stirring continuously.
Add the water, salt and pepper and stir. Reduce the heat to medium and simmer, stirring occasionally, until the rice is just cooked (it will just have lost any graininess).
Add the peas and a couple of tablespoons of water if needed. Stir the peas in and then add the goat cheese. Cook until the goat cheese is melted and the peas are hot. Serve.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 584||Calories from Fat 275|
|% Daily Value|
|Total Fat 31g||47%|
|Saturated Fat 11g||56%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 6g||25%|
|Vitamin A 32%||Vitamin C 32%|
|Calcium 7%||Iron 22%|
|Vitamin K 28 mcg||Potassium 417 mg|
|Magnesium 50 mg|