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Dans une casserole, porter l'eau à ébullition. Ajouter le riz et le sel pour saumure et réduire le feu. Couvrir et laisser mijoter pendant 18 minutes ou jusqu'à ce que l'eau soit absorbée. Retirer du feu et laisser reposer pendant 5 minutes. 
Dans une poêle, chauffer l'huile d'olive et faire revenir l'ail en poudre et le son de blé pendant 3 minutes. Ajouter le riz cuit et remuer pour enrober. 
Ajouter les baies et les cerises, puis incorporer les fromages. Continuer à remuer jusqu'à ce que les fromages soient fondus et que le tout soit bien mélangé. 
Ajouter le beurre et bien mélanger. Ajouter du sel et du poivre si nécessaire. Garnir de baies de genièvre et de cerises marasquin avant de servir.

Riz au fromage et aux baies

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together salt and pepper. Rub the mixture over the pork tenderloin.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until browned, about 2-3 minutes per side.
4. Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let it rest for 5 minutes before slicing.
5. In a separate saucepan, melt butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
6. Stir in the brown sugar, beer, cider, and chopped apple. Simmer for about 10 minutes, or until the sauce has thickened slightly.
7. Slice the pork tenderloin and serve with the cider-apple sauce. Garnish with seeds, if desired. Serve with sauerkraut on the side, if desired

Pork Tenderloin with Cider-Apple Sauce

1. Cook basmati rice according to package instructions.
2. In a pan, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
3. Add garam masala, curry powder, salt, and pepper to the onion mixture. Stir well.
4. Add cherries to the pan and cook for 2-3 minutes until slightly softened.
5. In a separate bowl, mix rolled oats, milk, egg, butter, Italian seasoning, and seasoned salt.
6. Pour the oat mixture into the pan with the cherries and stir until well combined.
7. Serve the cherry curry over the cooked basmati rice

Cherry Curry Basmati Rice Bowl

1. Cook basmati rice according to package instructions.
2. In a pan, sauté the diced onion and minced garlic until fragrant.
3. Add in the sliced oyster mushrooms and cook until they are tender.
4. Season with salt, curry powder, and garam masala, stirring well to combine.
5. Serve the mushroom mixture over the cooked basmati rice

Curry Mushroom Rice Bowl

1. Cook rice according to package instructions.
2. In a large skillet, heat olive oil over medium heat.
3. Add diced onion, sliced carrot, diced sweet potato, and minced garlic to the skillet. Cook until vegetables are tender.
4. Sprinkle the flour over the vegetables and stir to coat.
5. Add curry powder, salt, and pepper to the skillet and mix well.
6. Add cooked rice to the skillet and stir to combine all ingredients.
7. Serve the curried vegetable rice in bowls and top with crumbled feta cheese

Curried Vegetable Feta Rice Bowl

1. In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, salt, and ground cinnamon.
2. In a separate bowl, whisk together the milk, olive oil, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or olive oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
9. Serve the pancakes hot with maple

Unique Blueberry Pancakes

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix the ground beef, bacon, Italian seasoning, salt, and pepper. Form the mixture into meatballs and place them on a baking sheet. Bake for 20 minutes.
3. In a separate pan, heat olive oil over medium heat. Add the sliced mushrooms and cook until tender.
4. In a large pot, cook the black rice according to package instructions.
5. In a skillet, cook the chicken thighs until browned and cooked through. Remove from heat and shred the chicken.
6. In a mixing bowl, combine the shredded chicken, diced ham, diced apple, diced banana, cranberries, and orange juice. Mix well.
7. In a separate bowl, combine the shredded mozzarella, crumbled feta, and crumbled blue cheese.
8. In a saucepan, melt the chocolate chips over low heat. Stir in the cornstarch and milk until smooth. Cook until thickened.
9. In a large skillet, heat olive oil over medium heat. Add the sliced beef steak and cook to desired doneness. Remove from heat and let it rest.
10. In a separate pan, cook the cod and tilapia until flaky.
11. In a large bowl, combine the cooked black rice, sliced matsutake mushrooms, and sliced black truffle.
12. In a mixing bowl, combine the instant oats, wheat berries, pastry flour, corn flour, yeast, and warm water. Let it rise for 1 hour.
13. In a salad bowl, combine the mixed greens, raspberries, and goat cheese.
14. In a blender, combine the lime juice, raspberries, and honey. Blend until smooth.
15. In a large pot, bring water to a boil. Add the nameko mushrooms and cook for 5 minutes. Drain and set aside.
16. In a skillet, cook the ground turkey until browned. Season with seasoned salt and ras el hanout.
17. In a baking dish, layer the smoked salmon, cooked cod, and cooked tilapia. Top with lemon juice and black pepper.
18. In a mixing bowl, combine the shredded cooked chicken, diced ham, diced apple, diced banana, and orange juice. Mix well.
19. In a separate pan, cook the beef steak until desired doneness. Remove from heat and let it rest.
20. In a large pot, cook the wheat berries according to package instructions.
21. In a mixing bowl, combine the shredded cooked chicken, diced ham, diced apple, diced banana, and cranberries. Mix well.
22. In a separate bowl, combine the shredded mozzarella, crumbled feta, and crumbled goat

Christmas Recipe

1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
2. Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
3. Gradually add mushroom broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
4. Meanwhile, sauté the mixed Asian mushrooms in a separate pan until they are tender and slightly browned.
5. Once the rice is cooked al dente, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve the risotto hot, garnished with fresh watercress

European Mushroom Risotto

1. Cook the risotto rice according to package instructions.
2. In a separate pan, cook the bacon until crispy. Remove from pan and set aside.
3. In the same pan, cook the ground beef, sweet Italian sausage, and ham until browned. Set aside.
4. In a large skillet, heat olive oil and sauté the cooked chicken until heated through. Set aside.
5. In the same skillet, sauté the mixed berries until softened. Set aside.
6. In a small bowl, mix together the Thai red curry paste, green curry, and barbecue seasoning.
7. In a separate pan, heat olive oil and stir-fry the cooked rice with the curry mixture until well combined.
8. Serve the rice in bowls and top with the cooked meats, sautéed berries, and crispy bacon.
9. Garnish with sliced strawberries, if desired

Korean Bibimb

1. Cook the quinoa according to package instructions and set aside.
2. In a pan, cook the chorizo until crispy. Remove from pan and set aside.
3. In the same pan, sauté the onion and garlic until translucent.
4. Add the cooked quinoa, apricot, currant, mixed spice, and fleur de sel to the pan. Mix well and cook for a few minutes.
5. In a separate pan, cook the quail until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
6. In a large bowl, combine the cooked quinoa mixture, sliced quail, mixed greens, cherry tomatoes, avocado, lime juice, and cilantro. Toss gently to combine.
7. Season with salt and pepper to taste