Arborio Rice Nest with Caramamelized Veggies, Bechamel Sauce and Oven Poached Egg
Team: Blue Team
Host School: Mount Anthony Union Middle School
Age Group: Middle School
Ingredients
Arborio Rice
2 tablespoons olive oil
1 small yellow onion, chopped (1 cup)
1 teaspoon coarse salt
2 cups Arborio rice
2 cloves garlic, minced
6 cups vegetable broth (6 hot cups water plus 2 Tablespoons veggie bouillon, 1 tsp dried parsley)
Carmalized Onions with Carrots and Spinach
2 tablespoons olive oil
2 medium onions sliced
1 large carrot peeled, then peeled to ribbons
1 pinch salt
1 tablespoon brown sugar
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1/8 tsp. freshly ground pepper
Dash of cayenne pepper
3 - 4 cups of raw spinach leaves
Bechamel Sauce
2 tablespoons of butter
2 tablespoons of flour
1 1/2 cups of milk, heated
1/8 tsp. salt
1/8 tsp. freshly ground pepper
Oven Pached Eggs
2 tablespoons of butter
3 - 4 cups spinach leaves
14 small eggs
3/4 cup parmesan cheese (divided)
1/4 parsley for garnish
Preparation Instructions
Arborio Rice
1. Heat oil in a 3 - 4 quart sauce pan over medium-high heat. When oil simmres, add onions and salt and saute until onions are transluscent, 3 minutes.
2. Add rice and garlic to pan and saute, stirring often until rice is toasted and fragrant, 2 minutes.
3. Add 1 cup of chicken broth one at a time always stirring until each is totally absorbed.
4. Remove from heat and let stand, covered, 5 minutes before serving.
Caramelized Onions with Carrots and Spinach
1. Slice onions
2. Add olive oil to the pan on medium heat, add onions and carrots with a pinch of salt when oil begins to simmer. Cook onions and carrots for about 6 minutes, stirring often until onions are transluscent.
3. Add brown sugar, soy sauce, balsamic vinegar and spices. Stir until absorbed by the onions.
4. Add 3 - 4 spinach leaves and cook for one minute until wilted.
Bechamel Sauce
1. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
2. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with seran wrap to prevent skin from forming.
Oven Poached Eggs
1. Pre-heat oven to 350 degrees.
2. Generously butter 14 muffin cups.
3. Layer about 1/4 cup of spinach over the bottom and sides of the muffin cups. It should form a nest or wrapper for the egg.
4. Put 1 tsp of water into each cup of the muffin tin.
5. Crack one egg at a time into a separate container then carefully pour into each spinach layered muffin cup.
6. Cover each egg with 1 tablespoon of parmesan cheese.
7. Sprinkle a dash of smoked paprika over each egg.
8. Bake in 350 oven for approximately 18 min or until inside of egg reads 158 degrees F.
Final Assembly
1. Spread roughly 1 - 2 tablespoons of Bechamel Sauce onto a plate.
2. Place 1/2 cup scoop of cooked arborio rice over sauce and make a small depression with a spoon creating a nest.
3. Spoon 1/8 th cup sauteed onions, carrots and spinach into rice nest.
4. Scoop spinach and egg from muffin tins and place on top of rice nest.