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4 tablespoons butter or olive oil
1/2 medium white onion, chopped
3 cloves garlic, minced
Pinch dried thyme
Salt & pepper
1 1/2 cups arborio rice
A bottle of white wine
3 cups stock
1 roasted red pepper, cut into strips, then chunks (preserved pepper is fine)
1 heaping tablespoon pimentón
Grated Parmesan cheese

Sauté onion, garlic, thyme, salt, and pepper in butter until soft. Add rice and cook a few minutes more. Pour in a few glugs of wine and stir down. Add the stock in doses after this, stirring and adding more as the liquid is absorbed by the rice. On the last round of liquid, add the roast pepper and pimentón. Don’t let the rice stick to the pan. The whole process should take about 20 minutes. The rice should be tender with a little bit of bite in the middle, and the liquid around it should be creamy. Stir in the Parmesan and serve with steamed mustard greens and a glass of the wine. You can make fritters with the leftovers.

6 servings

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1 large head cabbage, human head sized, chopped
2 carrots, grated
Bunch red radishes, chopped
2 Serrano chilies, minced
2/3 cup cilantro, minced
1 1/2 cups Mexican mayonnaise
1/2 cup coconut milk
2 tablespoons garlic powder
Salt & pepper to taste

Cut up the stuff. (A Cuisinart is good for the cabbage. So is one of those handheld cabbage choppers.) Put all the vegetal things except the chilies in a big bowl. In another bowl, mix together the mayonnaise, chilies, milk, garlic powder, salt, pepper, and what ever else you think tastes good. Incorporate with the veggies. Stick the slaw in the fridge, and put a note about it on the kitchen mirror for your roommates to see.

10 servings, give or take

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