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Grilled NY Strip Steaks and Jade Pearl Rice Risotto with Asparagus

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Grilled NY Strip Steaks

These fresh-cut steaks looked so good that John just sprinkled them lightly with Salt, Pepper, and Garlic Powder before searing them on the grill over high heat.  He then moved them to indirect heat and cooked them on each side for about 6 minutes (time will vary depending on how well-done you like them).  That’s it!

Jade Pearl Rice Risotto with Asparagus

When my friend, Karen, sent me the link to Lotus Foods, I immediately ordered a 6-rice Lotus Rice Sampler that included Organic Jade Pearl Rice.  I was intrigued by the pale jade color of the rice and when I read that it was good for risotto, I decided to try it.  And, I’m so glad I did – this rice creates creamy risotto (without any cream added in) that not only has a beautiful color, but the perfect texture, and a delicate flavor.  Just perfect for summer!

In a deep sauce pan, saute:
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 small Onion, diced

When Onion begins to soften, stir in:
1 Cup Organic Jade Pearl Rice
Continue stirring until rice is lightly browned.


Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.  (note, for a vegetarian version, use vegetable broth)

Then stir in:
1/4 cup Vermouth
1 bunch (15 – 20 stems) Asparagus, cut into 1-inch long pieces
2 teaspoons Lemon Zest
1 teaspoon fresh Tarragon, minced
1 teaspoon fresh Thyme, minced
1 teaspoon fresh Italian Parsley, minced
Salt and Pepper, to taste.
When liquid is absorbed, finish with:
1/4 Cup Parmesan, shredded

Remove from heat and let stand for 5 minutes.  
Garnish with additional Parmesan Cheese and fresh Thyme, if desired.

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My friend, Mary, reminded me that I keep forgetting to add the wine.  Here it is:  2004 La Seduzione from Mosby.

Enjoy!

57-pound Halibut caught just off the Channel Islands, CA
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  2. Susan, That seems like a long time to grill a NY Strip, but I’ve not used the Indirect heat methodology on steaks. Also I like my steaks rare to medium rare so maybe that’s my issue. I am going to go to the Rice Site. Your Risotta looks lovely. Always am interested in Samplers of any kind, my latest being a gift of 6 small bottles of different Vodka flavors. I don’t drink Vodka!

  5. OH MY, Susan, this looks like an incredible dinner. I’m really wishing it was on my menu for dinner tonight. But I’m babysitting 3 little girlies so it will probably be more like mac cheese and chicken fingers, sad………..

  7. Terrific risotto! I should buy vermouth and use it in cooking. I´m seeing it in many recipes but have never used it, weird since I use booze for cooking and baking every time I can. I can´t wait for grilling season here!