{"id":15517,"date":"2010-10-07T20:20:32","date_gmt":"2010-10-08T00:20:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15517"},"modified":"2010-10-07T20:20:32","modified_gmt":"2010-10-08T00:20:32","slug":"ginger-tomato-brown-rice-risotto-with-chicken-sausage%e7%94%9f%e5%a7%9c%e3%83%88%e3%83%9e%e3%83%88%e9%a2%a8%e5%91%b3%e3%81%ae%e9%b6%8f%e7%8e%84%e7%b1%b3%e7%b2%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15517&lang=en","title":{"rendered":"Ginger Tomato Brown Rice Risotto with Chicken Sausage
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\"\"<\/a><\/p>\n

Ginger Tomato Brown Rice Risotto with Chicken Sausage<\/strong>
\nBrunch October 2, 2010<\/em><\/p>\n

Brown rice was cooked slowly in water, Japanese fish base, ginger, sugar, salt, and pureed tomato. Diced ginger shiso chicken meatballs<\/a> were added later and then served with shiso (Japanese basil). I love the ginger and tomato combination. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u751f\u59dc\u30c8\u30de\u30c8\u98a8\u5473\u306e\u9d8f\u7384\u7c73\u7ca5<\/strong>
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\n\u3044\u3064\u3082\u306e\u3088\u3046\u306a\u7c98\u308a\u6c17\u304c\u3042\u307e\u308a\u51fa\u306a\u304b\u3063\u305f\u3002<\/p>\n

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\n\u5148\u65e5\u4f5c\u3063\u305f\u751f\u59dc\u3057\u305d\u9d8f\u56e3\u5b50<\/a>\u3092\u5c0f\u3055\u304f\u5207\u3063\u305f\u3082\u306e\u3068\u5869\u3092\u8db3\u3057\u3001\u3055\u3089\u306b\u5927\u8449\u3092\u6563\u3089\u3057\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Ginger Tomato Brown Rice Risotto with Chicken Sausage Brunch October 2, 2010 Brown rice was cooked slowly in water, Japanese fish base, ginger, sugar, salt, and pureed tomato. Diced ginger shiso chicken meatballs were added later and then served with shiso (Japanese basil). I love the ginger and tomato combination. Click here for recipe information. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-15517","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15517"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15517\/revisions"}],"predecessor-version":[{"id":15704,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15517\/revisions\/15704"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}