Vegetarian Planet 3

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* Exported from MasterCook *

 

Orzo With Olives, Broccoli, And Basil

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 294

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup olive oil

1/4 cup minced shallots

2 garlic cloves -- minced

3 cups small broccoli florets

1 1/2 cups sliced fresh shiitake mushroom caps

10 ounces orzo

1 large ripe tomato -- chopped

20 Kalamata olives

pitted and chopped coarsely

1 cup basil leaves -- lightly packed

1 tablespoon fresh thyme leaves

1 tablespoon lemon juice

1/2 teaspoon salt or more -- to taste

Fresh-ground black pepper -- to taste

 

Serves 4

 

Looking like large aerodynamic grains of rice, orzo slithers down my throat

as if each piece were coated with satin. I have come to adore this little

pasta, not just because of its silkiness, but also because it is so easy to

pick up with my fork. Unlike spaghetti, orzo is a breeze to eat while I am

at work or at a party. Serve this dish warm or cold, with fresh, crusty

bread and good extra-virgin olive oil.

 

1. In a large skillet, heat 2 tablespoons olive oil over medium heat, and

add the shallots. Saute them for a few minutes, until they soften. Add

the garlic, broccoli, and shiitakes. Cook the mixture, stirring, for 1

minute, being careful not to burn the garlic. Then add 2/3 cup water, and

let the vegetables simmer for about 3 minutes or until the broccoli softens

slightly and most of the water is evaporated. Transfer the mixture to a

large bowl.

 

2. Meanwhile, bring a large pot of salted water to a boil. Add the orzo,

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

it, and keep it hot.

 

3. Add the tomato, olives, basil, thyme, and remaining olive oil to the

bowl of broccoli. Add the orzo, and combine well. Stir in the lemon

juice, and add the salt and pepper to taste. Spoon the mixture onto

plates, and serve.

 

Variations: This dish is very versatile. You can use cauliflower florets,

sliced zucchini, or green beans instead of broccoli, or conventional

mushrooms instead of shiitakes. Small cloves of roasted garlic would be a

nice addition. Instead of the tomato and broccoli, you could use orange

sections and crumbled goat cheese. Or try using fresh mint and oregano

instead of the basil and thyme. These are just a few ideas-you can take it

from here.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 769 Calories (kcal); 25g Total Fat; (27% calories from fat);

20g Protein; 128g Carbohydrate; 0mg Cholesterol; 333mg Sodium

Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 920011 901365 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Twice Wild

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 227

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Rice Vegetables

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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

***RICE***

2 1/2 cups water -- or a bit more

1/2 teaspoon salt

1/3 cup uncooked wild rice

2/3 cup long-grain white rice

***SAUCE***

1 1/2 tablespoons butter or olive oil

2 cups thinly sliced onions

1 tablespoon fresh thyme

OR 1 teaspoon dried thyme

1 large carrot

peeled and chopped fine

2 garlic cloves -- minced

1 1/2 cups chopped portobello mushrooms

1/2 cup white wine

3/4 cup water or Basic Vegetable Stock

(see separate recipe)

3 tablespoons whole or low-fat or nonfat sour cream

Salt and freshly ground black pepper -- to taste

***REMAINING INGREDIENTS***

2 tablespoons unbleached white flour

2 eggs -- beaten

1/4 cup grated Parmesan cheese -- (optional)

1 tablespoon olive oil -- or a bit more

Thyme sprigs

 

Serves 4

 

Wild rice has a wonderful, nutty flavor and is high in protein. Here I've

combined wild rice and long-grain rice in a cake and served it with a sauce

of mushrooms, thyme, and caramelized onions. This is an elegant dish,

worthy of a special occasion. To break the cooking time into two

manageable parts, cook the rice in the morning or on the day before serving.

 

1. In a large saucepan, bring 1 1/2 cups water to a boil with the salt.

Add the wild rice, turn the heat to low, and cover the pan. Cook the wild

rice for 30 minutes. Add the white rice to the pan, stir well, and add the

remaining 1 cup water. Cover the pan again, and let the rice mixture cook

for 20 minutes over low heat.

 

Check whether both kinds of rice are tender. If not, and if all the water

has been absorbed, add a bit more water, and cook the rice, covered, for 5

to 10 more minutes. Transfer the cooked rice to a large bowl, and let it

cool.

 

2. While the rice is cooling, make the sauce: Heat the butter in a heavy

large saucepan over medium heat. Add the onions, and cook them about 15

minutes, stirring occasionally, until they reach a mustard-brown color.

Add the thyme, carrot, and garlic, and cook for 5 minutes more, stirring

often. Then add the mushrooms, and cook and stir for 1 minute. Add the

white wine and the water or stock, and let the sauce simmer for 5 minutes,

until the liquid is reduced by about one-third. Take the pan off the heat,

and stir in the sour cream, salt, and pepper. Then set the sauce aside.

 

3. When the rice is no longer hot, stir the flour, beaten eggs, and

Parmesan cheese into it. Heat the olive oil in a large skillet over

medium-high heat. When the oil is very hot, drop 1/3 cup of the rice

mixture gently into the skillet. Flatten the rice mixture with a spatula.

Add as many rice cakes as the skillet will hold without crowding. Let the

cakes cook for 2 minutes per side, then transfer the cooked cakes to a

paper towel-lined plate in a warm oven. Add a bit more oil to the skillet,

if necessary, and cook the remaining cakes in the same fashion.

 

4. Reheat the sauce until it is hot, but do not let it boil. Ladle the

sauce onto plates, lay the rice cakes in the sauce, garnish with thyme

sprigs, and serve.

 

Converted by MC_Buster.

 

 

 

 

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

 

Per serving: 377 Calories (kcal); 12g Total Fat; (31% calories from fat);

13g Protein; 48g Carbohydrate; 110mg Cholesterol; 461mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 1651 0 0 222 0 0 0 0 0 0 905943 0 1582 0 25082 -32772

0 0 0 0 0 1492

 

 

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