pea and asparagus risotto nigellahomeless shelter policies and procedures

I used white arborio rice since it was all I had (I cooked it for the 40 minutes instead of 55) and I stirred in some baby spinach towards the end until just wilted. Overall, a beautiful risotto. Love this idea! Save my name, email, and website in this browser for the next time I comment. Youre welcome, Lori! Now that is a great idea! And be sure to follow me onFacebook,PinterestandInstagramfor all kinds of veggie-loaded living ideas! Love! Don't feel like you have to use up all of the stock although you will most likely use up most of it. Great recipe. Im Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home. For me, generous amount of lemon juice at the end of cooking this asparagus risotto will do the trick. Add the garlic and the butter and saute on 100 at speed 1 for 2 minutes. Do you think fresh fava beans could be subbed for the peas? Remove pan from heat and stir in butter and Parmesan. I only had white arborio and frozen peas on hand, but it worked out great (I baked it for 42min on the first pass, then 10 to steam the peas, after defrosting them). Hi Lindsay, Im sorry, but long-grain rice wont work well for risotto. I just made this for dinner tonight! According to Dorie: Basically, fika is a twice-daily break, a time for a little something sweet, a coffee and conversation. I love so much that this is mostly hands off. pea and asparagus risotto nigella. You can use chicken stock, and I do quite often; however, it is easier to boil the pumpkin in water and keep that to cook the risotto in. I love the subtle lemony goodness very springy. Step 2 Melt butter in. Niacin is important for many enzymatic reactions in the body and also helps convert food into energy to . Peas and asparagus are such a natural combination! Method. If you can get your hands on fresh wild mushroomsand these days, its not hardthis wild mushroom risotto recipe is the best way to show them off. Comparing this recipe with a Barefoot Contessa recipe with similar ingredients. Thank you for your review. Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 -inch long pieces. Stir in 1 cup of water and cook until more of the liquid has been absorbed. this is THE risotto of the season perfect I love that ! The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. I cant wait to share it with friends. Have a little taste, adjust seasoning if required and give it one last stir. If you look online, youll see that many sources say that open wine will last for 2 to 5 days in the fridge (heres one), but I keep a bottle of wine open in my fridge for up to about 2 weeks and have never had a problem. That makes me happy. Read more. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pured. Feel free to substitute leek with finely chopped onion. Feel free to use the swap feature and adjust brands and quantities as needed. grated Parmesan cheese grated black pepper, to taste Warm the oil in a heavy saucepan. This looks wonderful, I love pea and asparagus risottos, I have never used brown arborio rice but regularly use spelt instead. Thank you for your review. My go to! BTW, this is the first time I have commented on anyones blog, but I had to say THANK YOU! Drain and refresh under cold running water. Jamie Oliver's Basic risotto recipe, the best I've Add the pasta and turn it about in the pancetta. Post author: Post published: 22/06/2022 Post category: luxury picnic houston Post comments: jacob lowe weight loss pictures jacob lowe weight loss pictures Saute until the onion is translucent. I made it vegan, but added a small tablespoon of tahini for some extra nutrition. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring. Unbelievable. Instructions. This recipe is naturally gluten free and can be altered to be dairy free. Make sure stock is well seasoned, and keep it simmering on the stove. This was so yummy! Sun-Dried Tomato Risotto with AsparagusAir Fryer AsparagusVegan Quiche with AsparagusAsparagus Soup with Spinach (Vegan, Dairy-Free)Warm Potato Asparagus Salad with Lentils Easy Oven Roasted Asparagus, Your email address will not be published. Hope that helps and that you enjoy the risotto when you make it! As it cooked up my wife called in and I suggested we might be doing take out because dinner wasnt looking good. Bring broth to simmer in medium saucepan. When I realized there was an almost 1 hour bake time, I found a similar instant pot recipe so I had an idea of the time to set the instant pot for. Please let me know. Add the onions, garlic and a touch of salt and pepper. Add the wine and cook until completely absorbed, about 1 minute. In a large pan of simmering water, blanch the pea pod shells for 1 minute. Reduce the heat to medium low and let it simmer. Need more coffee. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. Your privacy is important and I totally respect it. Add peas (if using frozen). Just made lovely with roasted For this springtime take on risotto, I kept it simple and steamed the peas in the pot during the last ten minutes of baking. This spring risotto calls for seasonal vegetables but theres lots of room for creativity and improvisation. Add the rice and stir in the mixture to coat the grains. They are quite possibly even better than the actual risotto! Thank you for this recipe! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. :). It feels as if just about everyone in Sweden fikas the word is both a verb and a noun. found so far) and then followed the remainder of Otherwise, I find risotto keeps well in the fridge for a few days. I added spinach leaves and snow peas for more greens. lb asparagus (cut in half in length) 2 cups fresh peas cup freshly grated parmesan cheese 1 tablespoon butter juice of half lemon oil salt pepper Instructions In a deep saucepan, bring the broth or water to boil. Youll add them back to the risotto at the very end. My husband even went back for I swapped out peas for mushrooms and cant get enough. For US cup measures, use the toggle at the top of the ingredients list. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Feel free to deglaze the pan (after adding rice and before stock) with some white wine if you wish! Place butternut on baking sheet, drizzle with olive oil, spread into a single layer and sprinkle with sea salt. While that is cooking, pan fry the asparagus tips and thaw the peas if they are frozen. Slowly start adding the stock one ladle at a time, stirring it into the rice mixture until it's all absorbed. Make it vegan by subbing the butter with vegan butter and the cheese with 2 tablespoons of nutritional yeast. This is a terrific recipe, all the better for the fact that there is less washing up from cooking the pasta in the same pot as the sauce! Instructions. Feel free to use a good splash of white wine to deglaze your pan after adding the rice but before the stock. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them. You might want to add nutritional yeast, to taste, for some cheesy flavor. I will be trying this soon as I always wanted to try oven baked risottos! please click this link to activate your account. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it. Verrrry good. I believe vegetables can and SHOULD be delicious. (Be careful not to get distracted while the rice is cooking; while it doesnt require a lot of skill, it does require you to keep a close eye on it to prevent sticking.). Bunch spring onions, white parts and green parts separated and finely chopped (we used some red spring onions for colour), 300g bunch asparagus, stalks finely sliced and tips reserved, 1-1.25 litres fresh chicken or vegetable stock. Add the garlic and cook for 1 minute more. The nutty flavour combined with the lemon zest made it taste fantastic! It was really creamy. Add the cheese and stir for a few minutes until the rice is creamy. We were both surprised by its deliciousness! Instructions. Love the mushroom risotto and this was a great alternative for spring time. You could always choose just the one and go with it but I love the mix of two. Be sure to taste the rice at the end of cooking to add enough salt. As with nearly all risottos the last lot of ingredients are added already cooked, and are simply reheated. Once you reach that creamy, al dente consistency (around 20-25 minutes in) you can take your risotto off the heat, stir in some butter and let it rest. Makes risotto-making so easy! Very tasty, the family demolished it! You really cant go wrong as long as you stick to the basic formula. It took me approximately 10 minutes to get mine how I like it. Like your beloved bag of sour cream and onion chips, but make it mashed potatoes. Skip the wine if you dont drink, but it adds a lovely depth of flavor. See our privacy policy. Thanks, Emilie! Repeat this process with the remaining 2 cups of broth. Taste a few grains of rice. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. 1 small onion, finely chopped Drop of oil 200g arborio rice 80ml white wine or vermouth Method Melt 1/3 of the butter and add the frozen peas. I love using seasonal ingredients. Add the rice, and stir to coat in the butter and leek mixture. Add peas and asparagus and cook for a further 2 minutes; season with salt and pepper. Thank you for your review. I cant believe that I am actually excited to cook now and try more recipes. Nutritional information is approximate, per serving and should be treated as a rough guideline only. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Hi Hetal! Alternatively, my homemade vegan parmesan (recipe coming soon) would be another perfect flavour enhancer. I still havent made risotto with brown rice but it has been on my list of things to make ever since you blogged about it for the first time. Set a timer for 14 minutes and start to add the hot stock a ladleful at a time, stirring and allowing the rice to absorb the stock before you add the . Here, let me show you how! Prepare the asparagus by snapping off the woody ends and cutting each stalk into 3 pieces. Annnnd this flavour sounds perfect. Hi! Thank you so much for sharing this recipe.It looks so yummy. Add the wine to the pan and cook until reduced by half. I have been on your email list forever and kept saving recipes, but until last week I haven made anything. I cant believe how easy the baking was vs. the stovetop method for risotto turned out. Taste and adjust seasoning with salt and pepper, if necessary. 2 tbs. At the last minute I realized I was out of Parmesan cheese (I know, what a sin) so I made it without and I also left out the butter. And one of my faves is adding in asparagus to it!!! We've got a. Vegetarian Easy 1 2 4 (This will give the peas time to steam.). Im happy you liked it, Kate! Nutrition: For 6 servings Calories 513kcals Fat 20.1g (8.1g saturated) Protein 15.5g Carbohydrates pea and asparagus risotto nigella. Don't skip the resting part and let the asparagus risotto sit covered for 5-10 minutes, it really does make a difference. I would most definitely make again. Trending. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon. Subscribe to delicious. It lacks the starch that makes risotto so creamy. X. Hi Kate, I tried this recipe today and it turned out great! Ive never made or eaten risotto before and was surprised by how easily it cooked up and how delicious it is. Pat dry with kitchen paper and arrange in a large, greased . Using the oven makes a huge difference in prep time and effort, so Im happy you welcomed the change! Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Please let me know by leaving a review below. Stir in asparagus, peas (if using fresh), and parsley. Me and my husband made it for our date night tonight and we decided it was time to comment and tell you how great it is and how much we appreciate this site. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Well, that is fantastic to hear! Add the wine and cook until completely absorbed, about 1 minute. For more of my favorite cooking tools, shop my kitchen essentials! I would probably add 1 more minute for a total of 7 minutes in the IP at high pressure. Also, the asparagus comes out overcooked -- I'd recommend adding it much closer towards the end. Do not brown. Thank you for sharing. Im not sure where to find fresh ones at this time of year in Vancover :) Thanks! Sign up so that my newsletter is deliveredstraight to your inbox. Finally, I think that a bit of heavy cream near the end of the process would have sent this dish over the edge. I added the juice from one lemon, as well some zest to make it tangier. If the risotto is too thick, thin it with a bit of milk. (This should take around 20 minutes.). Leek - I like to use leek in this risotto instead of an onion. I pretty much followed the recipe except I added I won't be sharing your email with anyone else.no matter how nicely they ask. Then reduce the heat to low and leave it to lightly simmer. Cook the pancetta, stirring, until it becomes crisp and bronzed. Cook the asparagus in boiling, salted water until tender, about 10 minutes. Search, save and sort your favourite recipes and view them offline. Add rice and stir for 30-60 seconds to toast the grains of . Were making the risotto cakes with the leftovers tonight. Notify me if Taesha replies to my comment. Ive heard risotto only lasts about 2 days and is never the same when reheated. There are a few golden rules: keep the stock hot; stir the liquid into the rice, one ladleful at a time; and make sure the rice is al dente, never soggy. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Thank you, Nicole! The best way to reheat it is in the saucepan on the hob/stove adding a bit of veggie stock, vegan cream or water until you reach that lovely, creamy consistency again. Rather bland, even after adding more wine, cheese and salt than was called for, plus some mushrooms and pepper. This is a winner. Another winner! Le Creuset 3 1/2-Quart Cast Iron French Oven Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes. Incredibly easy, super delicious, and I now know how to make the ever elusive risotto. If you made the recipe, please choose a star rating, too. Made it with white short grain rice and turned out great. Sauted mushrooms and/or spinach would also be a lovely addition! So good! Follow with another ladle of stock and repeat until most of the stock has been used up (20-25 min). I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I'm Taesha! Dog lover. If after resting and when you're ready to plate up you find the risotto a little thick, add a splash more of stock or some vegan cream. Please click "yes" and you'll be added to my list. I added more liquid than was called for (both broth and white wine) and cooked about 15 minutes longer. Meanwhile, preheat another pot over medium/low heat. Replace the chicken broth with vegetable broth. The only thing to keep in mind is that it requires frequent stirring, so you need to stay close to the stove for 25 minutes while it cooks. Meanwhile, put the stock in a pan and gently heat until hot but not boiling. Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post. If your casserole dish has an oven-safe lid, then yes, I think that would work. Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto. Add the garlic and saut for about another minute. Le Creuset 3 1/2-Quart Cast Iron French Oven, Zest and juice of lemon, preferably organic (about teaspoon zest and 1 tablespoon juice), Handful chopped fresh parsley, for garnish. Allow to boil for 10 minutes. The lemon and chili flakes were awesome and really made it pop. Blink. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds. Risottos are just about the best dishes you can cook in one pot. Cut diagonally into -inch slices and set aside. Add the asparagus, salt, and a few grinds of pepper. Really great recipe, Ill definitely make again. I appreciate your review! Stir in the rice and cook for 1 minute. Remove the pan from the heat. IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed. Stir. It could be a side or can be an entree, but I would add more "extras" in the future, such as mushrooms and maybe shrimp. Subscribe to delicious. The flavours are amazing. Just me, but Ive got great leftovers. Add a cup of dry white wine to deglaze the pan instead of the vinegar and continue with the recipe as written. Was this page helpful? Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Cook, stirring frequently, until translucent, 2 to 3 minutes. Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked. I steamed the asparagus the second time I made this hoping for a brighter green color, also put my partially-thawed frozen peas in at the last minute. Great to hear, Abi! Stir every few minutes until most of the broth has been absorbed. Simple springtime risotto featuring English peas, asparagus, lemon and parsley! All rights reserved. Save my name, email, and website in this browser for the next time I comment. I subbed sauted broccoli and carrots and served this with chicken Piccata and roasted asparagus. Hi Dave, Yes, Id follow the same instructions (timing may be different, so Id cook them until theyre tender and lightly browned) and suggest about 2 cups of sliced fresh mushrooms. I did add crumbled bacon and chives once plated. Excellent excellent excellent. Then I made Quinoa- Broccoli Gratin and this Risotto tonight. Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Bring a pot of water to the boil, salt and cook asparagus for 2 minutes (after the water has returned to boil). This looks delicious! When the rice is tender, add the mint sprig. Hi. If you dont have a Dutch oven:Usea large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. . Continue stirring until the risotto becomes translucent as well, about 2-3 minutes. It was the best sharing to Fresh Connection Brighton now. I love that you added spinach. I used brown basmati rice and it worked very well. It was so easy! Will this work in a glass casserole dish? Bring pot up to a simmer. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. It's not a difficult dish to make at all but it does require some attention. This step of toasting the rice in fat adds depth of flavor and also prevents the grains from becoming mushy during the cooking process. Start by making the pea stock. I cooked this dish for my family today and they loved it! Side note: why do people comment that this recipe looks good? Some say it adds heaps of flavour but I beg to differ. Risotto made with brown rice takes almost twice as long to cook (fact), but my method of baking it in a Dutch oven and stirring it for just a few minutes at the end seriously cuts down on effort. examples of bad manners. Plates were cleaned. Takes a while to make but most is hands off time. The lemon is a great touch as well. I also made it vegan and it still came out nice and creamy. I will definitely be making this again! Added a little extra parm and lemon zest to top off each dish. Tried this tonight but couldnt get pancetta so used smoked bacon and spicy chorizo. Made this last night its delicious! This was an excellent dish. Use your gift card to cook our incredible Antipasti Pasta recipe! Thank you for concocting inspiring menu items that are kind to my body and my bank account! You can also try serving it with juicy seared scallops. Microplane Zester Step 3. My 83 year old mother still regularly delivers me her homemade chicken broth which clearly has a higher fat content (evident when cold); because I used that broth for this recipe, I used less butter than the recipe called for, but the flavor and consistency was spot on otherwise. Learn how your comment data is processed. Will definitely be making this again! I made it for dinner tonight and we all absolutely loved it. Like, today feels like Monday but its really Tuesday. Now you can stay up to date with all the latest news, recipes and offers. Cover the pot and bake for 55 minutes. Enter the email address associated with your account, and we'll send you a link to reset your password. Blink. Prepare vegetable stock and keep it simmering gently on low heat as you start your risotto. Add the white wine, stir well, and allow the wine to evaporate. it. In this asparagus, pea and bacon risotto the bacon provides us with several micronutrients including phosphorus, thiamine and niacin. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Glad you enjoyed it! This is absolutely amazing! Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Thanks! Before we get to the step-by-step instructions, a few words about the ingredients: The first step to cooking risotto is to bring your broth to a simmer. But it also includes one of the easiest dinner upgrades we can think of: finishing off the dish with truffle oil. I'm looking forward to leftovers! Please consider giving it rating in recipe card below and share your views or tips in the comments. Used all broth to avoid opening a bottle of wine. Add onions or shallots and cook gently until just tender, 3 to 5 minutes. Spoon into bowls and serve with more cheese. Just make sure to season it to perfection with some salt and pepper. This vegetarian recipe is a great way to add vegetables to any meal and is sure to be a crowd pleaser. seconds which he never does, and my 14 year old Isnt this an opportunity for people who made it to comment on how it actually turned out? Made this today after the recipe turned up in my inbox this morning. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Its important that the broth is hot before you add it to the rice, as cold broth will cool the pan down and slow the cooking process. Thank you!!! Step 1. Preheat oven to 375 degrees. food. Once you have subscribed, you will receive an email asking you to confirm. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. Stir in the butter and pecorino, taste, season and serve with the mint salsa for drizzling over. Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. With the asparagus, it makes for a really fresh dish. Simmer for 5 minutes in boiling water and drain. I make this regularly for our family and double the recipe. I love a good risotto and this one looks perfect! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Easy Asparagus recipes Asparagus, pecorino and lemon risotto The fresh and zingy flavours of lemon, mint and asparagus shine in Debbie Major's springtime risotto recipe. Using a slotted spoon, remove the blanched shells and refresh them in the iced water. Just made this for dinner tonight and it was amazing!!! This risotto we've made on the loose side, which is why we are serving it in a bowl. We treat your data with care. You can leave out the cheese to make asparagus and pea risotto dish completely dairy free. If I want to make a mushroom risotto, would I follow the exact same instructions just substituting the asparagus for the mushrooms? So delicious! All risotto recipes begin with Arborio rice, a short-grained, high-starch Italian rice that becomes creamy and slightly chewy when cooked. Creamy and delicious with simple ingredients. Just reheat before serving. It is such a great spring veggie sidedish! Heat 1 tablespoon of butter in a medium skillet over medium heat. Thanks! Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Thank you for your hard work and your great taste buds! As an Amazon Associate I earn from qualifying purchases. Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough. You will notice your risotto thickening quite substantially once in the fridge. I substituted asparagus for the peas tonight and it was delicious! Magazine subscription your first 5 issues for only 5. rick rieder personal net worth; la crosse technology weather station reset; I made this last night and its excellent. 2 Heat the oil in a large frying pan and fry the onion, garlic and sliced asparagus stalks for 4-5 minutes. Add another half of vegan butter, stir it in and let your risotto sit (covered) for 5-10 minutes before serving. I served this with broccolini and strip steaks done on the grill. But there is a difference that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I just moved to a city with a fabulous farmers market and great grocery (found brown short grain!) This asparagus, pea and mint risotto showcases the best of spring produce, is gorgeously green and best enjoyed al fresco. Thanks, Kristen. I've made this lots of times and absolutely love- as do my vegetarian friends. Find a proven recipe from Tasty Query! Hi! Have you tried myPea and Asparagus Risotto? We hope that this will make shopping for Nigellas recipe ingredients easier. It took a bit longer to Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. This recipe was great. kevin boseman wife. Hope you loved it, Niki. I used risoni as I couldnt find any orzo. Affiliate details . I'd love to know how it turned out! Spoon the risotto into bowls and serve. Most people think of it as a restaurant-style dish, but its actually quite simple to make with just a few ingredients. Thank you. I made it tonight and it was absolutely delicious! Usually with speck instead of pancetta, a slug of wine, stock instead of water and a handful of fresh parsley. In the same pot over medium-low heat, melt 2 tablespoons of the butter and add the onions. Set aside for now. Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. H x. Im definitely going to give this a try we loved the mushroom version! 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Nutritional yeast - As it's a dairy-free risotto, there is of course no room for parmesan but I like to add a couple tablespoons of nutritional yeast for that extra umami, cheesy flavour. Serve with extra Parmesan to sprinkle on top, if desired. Photo 7: Now stir the rice with a spatula and cook, stirring until there's no broth in the pot and the rice starts to stick to the bottom of the pot.Add another 1/2 cup of broth and cook as described before. Add rice and stir for 1 minute to gently toast. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is sooo yummy!!

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