Posted by Staff on Apr 6, 2017 in Uncategorized | 0 comments

Kinqua Rice Pudding

Makes 8 servings (1/2 cup x 8)

Ingredients

• 1 package yoshi kniqua blend
  (remove spices and rinse blend WELL)
• 1/2 cup cane sugar
• 1 1/2 cups coconut milk
• 1 vanilla bean (sliced lengthwise)
• 1 cinnamon stick
• 1 tsp. cinnamon
• 1 cardamom pod (green)
• 1 star anise
• 2 ripe firm bananas
• 2 tbsp. unsalted butter
• 1/4 cup brown sugar
• 1/4 cup coconut milk, to garnish

Cooking Directions

1. Combine the rinsed kniqua BLEND, 2 ¾ cups water and ½ tsp. salt in saucepot, bring to boil, reducing heat to a simmer with lid on for 40 min (rice/quinoa should be cooked but still wet).
2. Stir in sugar, coconut milk and a pinch of salt, bring to a boil again and reduce to a simmer then stir in vanilla bean, cinnamon stick, cinnamon, cardamom pod and star anise, leave uncovered, stirring occasionally for about 25-35 minutes.
3. Remove from heat and cool to a warm temperature, stirring occasionally to find and remove vanilla bean, cinnamon stick, cardamom pod and star anise.
4. Cut bananas into 8 slices lengthwise, set aside. In a medium saucepan melt butter, once up to heat add sliced bananas and brown sugar, let simmer until tender and remove from heat.
5. Serve: Divide the kniqua into 8 bowls and add 2 slices of banana to each and finish with a swirl of coconut milk and a dash of cinnamon.

Togarashi Risotto Recipe

Makes 8 servings (1/2 cup x 8)

Ingredients

• 1 package togarashi risotto
• 8 cups vegetable or chicken broth
• 1 Tbsp. evoo
• 4 Tbsp. unsalted butter, divided
• 4 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 1 cup shallots, minced
• 1/3 bottle prosecco (or dry white wine)
• salt and pepper to taste
• 1 bunch green onion, diced to garnish
• optional – add a lil’ extra yoshi togarashi
  spice powder
  (purchased separately) for an extra kick

Cooking Directions

1. Bring broth to a simmer in a medium saucepot. keep aside on low to add to the risotto.
2. In a large skillet, heat the olive oil and 3 tbsp. butter over medium heat.
3. Add garlic, ginger and shallots and cook until translucent, about 1-2 minutes.
4. Add the package of togarashi risotto and stir for a minute or two, allowing the ingredients to coat the rice.
5. Pour in the prosecco and allow to cook down until you can no longer smell the alcohol.
6. Now, start adding the broth 1 ladle at a time, stirring gently and allowing the rice to absorb the liquid.
7. Repeat for 25-30 minutes, or until the rice has reached the desired creaminess. check seasoning and add salt and pepper if desired.
8. Stir in a little more broth, add 1 Tbsp. of unsalted butter, stir and remove from heat.
9. If you prepared shrimp/chicken to add in, add to the risotto now.
10. Serve immediately garnished with green onion.

note: if you would like to add shrimp or chicken; season, cook and set aside first.

Sriracha Risotto Recipe

Makes 8 servings (1/2 cup x 8)

Ingredients

• 1 package sriracha risotto
• 8 cups vegetable or chicken broth
• 1 Tbsp. evoo
• 4 Tbsp. unsalted butter, divided
• 4 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 1 cup shallots, minced
• 1/3 bottle dry white wine
• 1 bunch green onion, diced to garnish
• salt and pepper to taste
• optional add a lil’ extra yoshi sriracha seasoning blend (purchased separately) for an extra kick

Cooking Directions

1. Bring broth to a simmer in a medium saucepot. keep aside on low to add to the risotto.
2. In a large skillet, heat the olive oil and 3 tbsp. butter over medium heat.
3. Add garlic, ginger and shallots and cook until translucent, about 1-2 minutes.
4. Add the package of sriracha risotto and stir for a minute or two, allowing the ingredients to coat the rice.
5. Pour in the wine and allow to cook down until you can no longer smell the alcohol.
6. Now, start adding the broth 1 ladle at a time, stirring gently and allowing the rice to absorb the liquid.
7. Repeat for 25-30 minutes, or until the rice has reached the desired creaminess.
8. check seasoning and add salt and pepper if desired.
9. Stir in a little more both, add 1 Tbsp. of unsalted butter, stir and remove from heat.
10. If you are adding in shrimp/sausage add in now.
11. Serve immediately garnished with green onion.

note: if you would like to add shrimp or sausage; season, cook and set aside first.