Vegetarian Planet 1

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* Exported from MasterCook *

 

Baked Rigatoni With Broccoli And Gorgonzola

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 293

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried rigatoni

2 tablespoons olive oil

3 garlic cloves -- minced

1/2 bunch broccoli cut into florets -- (about 4 cups)

1 1/3 cups ricotta cheese

whole-milk or part skim

3 ounces Italian or Wisconsin Gorgonzola cheese -- crumbled

(about 1/2 cup)

Salt and freshly ground black pepper -- to taste

2 tomatoes

cut into 8 wedges each

1 cup grated Parmesan or Asiago cheese

 

Serves 4

 

You don't have to make lasagna to enjoy the combination of ricotta cheese

and pasta. This baked pasta dish combines ricotta, rigatoni, Gorgonzola

cheese, tomatoes, and broccoli. It's just as good as lasagna, but it takes

a lot less work.

 

1. Bring a large pot of salted water to a boil. Add the pasta, and boil

it, stirring occasionally, until it is just tender. Drain the pasta, and

rinse it well with cold water.

 

2. In a large skillet, combine the olive oil and garlic over low heat.

Saute the garlic for 2 minutes or until the garlic releases its aroma (do

not let it brown). Turn up the heat, and add the broccoli and 1 cup water.

Cook the broccoli, uncovered, for 3 minutes or until most of the water is

evaporated. Add the ricotta cheese and the Gorgonzola. Stir the sauce

until it is nearly smooth, and season it with salt and pepper.

 

3. In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes,

and 2/3 cup of the Parmesan or Asiago cheese. Add more salt and pepper to

taste, if necessary. (At this point you can refrigerate the mixture for

baking later.)

 

4. Preheat the oven to 400 F. Spoon the mixture into a 9-by-13-inch

casserole dish. Sprinkle the remaining Parmesan cheese over the casserole.

Bake the casserole, uncovered, for 10 to 15 minutes (or a little longer if

the mixture has been refrigerated). Spoon the contents onto plates, and

serve.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 386 Calories (kcal); 30g Total Fat; (69% calories from fat);

23g Protein; 8g Carbohydrate; 76mg Cholesterol; 744mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : -9180 0 0 902358 0 0 5770 0 4826 0 0 3562

 

 

* Exported from MasterCook *

 

Barley Pilaf With Lentil Confetti

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 247

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Rice

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup chopped onion

2 teaspoons minced fresh ginger

2 cups chopped portobello mushrooms

1 garlic clove -- minced

1 1/2 teaspoons ground coriander seeds

1 cup pearled or hulled barley

(see the Note)

1/2 cup uncooked brown rice

(I like to use basmati rice)

1 teaspoon salt -- plus more to taste

Fresh-ground black pepper -- to taste

3 1/4 cups water

1/3 cup dried French lentils or brown lentils

1 small potato -- peeled

and chopped into 1/2 inch cubes

1/3 cup chopped parsley

 

Serves 4.

 

Here barley and brown rice form the foundation of a hearty meal. The

confetti-like French lentils, also known as lentilles du Puy, are

interspersed throughout, and portobellos and potatoes provide earthy

flavor. All you need for a meal is to add a salad or some bread. This

pilaf is particularly delicious with Banana-Ginger Chutney (See separate

recipe).

 

1. In a heavy saucepan, heat the olive oil over medium heat. Add the

onion and the ginger, and saute for 5 minutes, stirring often. Add the

portobellos, garlic, and coriander, and cook, stirring often, for another 2

minutes. Then add the barley and rice. Add the 1 teaspoon salt, the

pepper, and the water. Cover the pan, and bring the mixture to a boil.

Turn the heat to low, and let the mixture cook for 20 minutes.

 

2. Stir in the lentils and cover the pan again. After 5 minutes, add the

potato. Cook the mixture, covered, for about 20 minutes more or until the

lentils are tender, adding additional water if the mixture is dry. Stir in

the parsley and additional salt and pepper to taste. Serve the pilaf hot.

 

Note: Some people claim that hulled barley, a less refined form, takes 20

to 30 minutes longer to cook than pearled barley. I have found, however,

that it takes nearly the same amount of time (about 45 minutes). Barley

varieties may vary, however, so you may have to experiment to get your

barley just as tender as you want.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 449 Calories (kcal); 9g Total Fat; (17% calories from fat);

15g Protein; 81g Carbohydrate; 0mg Cholesterol; 557mg Sodium

Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 26076 905943 0 900415 4420 0 2367 0 0 0 0 903920 0 0 0

 

 

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