by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : April 2016
April 2016 mindful 35 Brussels Sprout Risotto Ser ves 4 1 pound Brussels sprouts 5 1⁄2 to 6 cups chicken (or light vegetable) stock 2 tablespoons unsalted butter 3 tablespoons olive oil + more for ser ving 2 sprigs thyme 2 teaspoons lemon zest, finely grated 1 medium shallot, peeled and finely chopped 1 small leek, white part only, finely chopped 1 1⁄2 cups Arborio or Carnaroli rice 1⁄2 cup dry white wine Sea salt 1 garlic clove, peeled and crushed 1⁄2 cup Parmesan, finely grated + more for ser ving 1⁄4 cup crème fraîche 2 tablespoons parsley, finely chopped 1 teaspoon lemon juice Clean the sprouts by cutting off the ends and peeling away outer leaves. Quar ter half of them and slice the other half finely; set aside. Heat the stock in a pot; keep warm. In a large pot, heat the butter and 1 tablespoon olive oil over medium heat. Add the sprigs of thyme, 1 teaspoon lemon zest, shallot, and leek, and cook for 5 to 8 minutes, stirring occasionally, until soft but not browned. Add the rice and sliced Brussels sprouts. Stir to coat and cook for 1 minute, then add the wine. Stir and cook for 1 minute over medium to low heat. Add the stock one cup at a time, waiting until each cup is absorbed before adding another. Continue to cook. In the meantime, heat 2 tablespoons olive oil in a sauté pan over medium heat. When warm, add the quartered Brussels sprouts and sauté for 1 minute. Season with salt and add the garlic. Reduce the heat and cook for 5 minutes or until still green but tender when pierced with a fork. Add the crème fraîche, Parmesan cheese, and parsley to the risotto. Season with salt, stir, turn off the heat and cover. Let rest for 1 minute. Discard the thyme. Spoon the risotto onto plates. Drizzle with lemon juice and add the sautéed sprouts and remaining lemon zest. Add more Parmesan to taste and drizzle with olive oil before serving. AD www.insightla.org Mindfulness Classes | Retreats | Special Events New_MindfulAd_Orchid_5.15 - withMYedits.indd 1 5/19/15 1:40 PM food