Recipes

Classic Risotto

Classic Risotto

4 servings
Preparation 55 minutes
Deel op Facebook Print Recipe

Equipment

  • Saucepan 3-quart
  • nonstick skillet 12-inch

Ingredients

  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 ⁄4 cup olive or vegetable oil
  • 1 medium onion thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 2 cups uncooked Arborio or medium-grain white rice
  • 1 cup dry white wine or vegetable broth
  • 1 cup freshly grated or shredded Parmesan cheese
  • 1 ⁄2 teaspoon coarsely ground pepper

Instructions

  • In 3-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat butter and oil over medium-high heat until butter is melted.
  • Add onion and parsley; cook about 5 minutes, stirring frequently, until onion is tender.
  • Stir in rice.
  • Cook, stirring occasionally, until edges of rice kernels are translucent.
  • Stir in wine.
  • Cook about 3 minutes, stirring constantly, until wine is absorbed.
  • Reduce heat to medium.
  • Pour 1⁄2 cup of the hot broth over rice mixture.
  • Cook uncovered, stirring frequently, until broth is absorbed.
  • Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
  • Remove from heat.
  • Stir in cheese and pepper.

Notes & Wine Advice

Classic Risotto with Peas: Just before serving, stir in a 1-pound bag of frozen sweet peas, cooked and drained.
Risottos are very easy to make and will stick to your ribs. To create authentic taste and texture, use Arborio rice, a short-grain rice with a high starch content that lends risotto its creaminess. Add the hot broth a half cup at a time and don’t add more until the liquid has been absorbed. This will ensure a wonderful creamy rice dish.

Nutrition values

Calories: 720 kcal
————————————————————————————————–
Course; Rice
Diets; Low Fat / Vegetarian

Wheat Berry Salad

Wheat Berry Salad

5 servings
Preparation 2 hours 45 minutes
Deel op Facebook Print Recipe

Equipment

  • 3-quart saucepan

Ingredients

WHEAT BERRIES

  • 3 ⁄4 cup uncooked wheat berries
  • 3 cups water

CREAMY VINAIGRETTE DRESSING

SALAD

Instructions

  • In 3-quart saucepan, soak wheat berries in water 30 minutes.
  • Heat berries and water to boiling over high heat.
  • Reduce heat to low; partially cover and simmer 55 to 60 minutes or until wheat berries are tender.
  • Drain; rinse with cold water.
  • In small bowl, mix dressing ingredients until well blended.
  • In large serving bowl, toss wheat berries, salad ingredients and dressing.
  • Cover; refrigerate at least 1 hour before serving.

Notes & Wine Advice

Wheat berries are simply whole grains of wheat and can be found in the natural food section of the supermarket.

Nutrition values

Calories: 330 kcal
————————————————————————————————–
Course; Salad
Diets; Vegetarian

Barley, Corn and Pepper Salad

Barley, Corn and Pepper Salad

10 servings (1⁄2 cup each)
Preparation 40 minutes
Deel op Facebook Print Recipe

Ingredients

SALAD

  • 1 cup uncooked barley
  • 2 cups frozen whole kernel corn
  • 1 ⁄2 cup diced red bell pepper
  • 1 ⁄2 cup diced green bell pepper
  • 1 ⁄2 cup sliced green onions 8 medium

CILANTRO DRESSING

Instructions

  • 1 Cook barley as directed on package.
  • Drain; rinse with cold water.
  • Cook corn as directed on bag.
  • Drain; rinse with cold water.
  • Meanwhile, in large bowl, mix barley, corn and remaining salad ingredients.
  • In jar with tight-fitting lid, combine dressing ingredients; shake well.
  • Pour dressing over salad; toss to combine.
  • Serve at room temperature or chilled.
  • Store in refrigerator.

Notes & Wine Advice

Regular or quick-cooking barley can be used to make this colorful vegetable salad.

Nutrition values

Calories: 170 kcal
————————————————————————————————–
Course; Salad
Diets; Vegetarian

Quinoa and Corn Salad

Quinoa and Corn Salad

12 servings (1⁄2 cup each)
Preparation 35 minutes
Deel op Facebook Print Recipe

Ingredients

SALAD

  • 1 ⁄2 cup uncooked quinoa
  • 1 cup water
  • 3 ⁄4 cup frozen whole kernel corn
  • 1 cucumber peeled, if desired
  • 2 stalks celery sliced (3⁄4 cup)
  • 1 ⁄2 medium red bell pepper chopped
  • 1 ⁄2 cup red onion cut into thin bite-size pieces

DRESSING

Instructions

  • Rinse quinoa in cold water; drain in fine-mesh strainer.
  • In 1-quart saucepan, heat quinoa and 1 cup water to boiling.
  • Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed and quinoa is tender.
  • Cool slightly.
  • Meanwhile, cook corn as directed on package; cool.
  • Halve cucumber lengthwise; remove seeds and cut into 11⁄2×1⁄4-inch strips.
  • In large salad bowl, place cucumber, celery, bell pepper, red onion, cooked quinoa and corn.
  • In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended.
  • Beat in oil.
  • Pour dressing over quinoa mixture; toss to coat.
  • Sprinkle with cilantro.

Notes & Wine Advice

Quinoa is a very old grain, first used by the Incas. It is popular today because it is a whole grain.

Nutrition values

Calories: 80 kcal
————————————————————————————————–
Course; Salad
Diets; Vegetarian

Tofu and Sweet Potato Jambalaya

Tofu and Sweet Potato Jambalaya

4 servings
Preparation 55 minutes
Deel op Facebook Print Recipe

Equipment

  • skillet 12-inch
  • Paper towels

Ingredients

Instructions

  • Place tofu between 2 layers of paper towels; press gently to remove as much water as possible.
  • Cut into 3⁄4-inch cubes.
  • In 12-inch skillet, heat oil over medium heat.
  • Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown.
  • Remove tofu from skillet; set aside.
  • In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown.
  • Stir in broth, uncooked rice, Worcestershire sauce and red pepper.
  • Heat to boiling.
  • Reduce heat; cover and simmer 10 minutes.
  • Stir in beans.
  • Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  • Stir in tofu and onions.
  • Cook 1 to 2 minutes or until thoroughly heated.

Notes & Wine Advice

Canned beans and tofu stand in for meat, poultry and shellfish, which are widely used in jambalaya recipes. The result—a truly tasty dish that will transport you to the bayou. Take a tip from New Orleans’s nickname, and kick back with a “Big Easy” night when you cook this low-key skillet meal.

Nutrition values

Calories: 460 kcal
————————————————————————————————–
Course; Meat substitutes / Vegetables
Diets; Vegetarian

Indian Lentils and Rice

Indian Lentils and Rice

6 servings
Preparation 55 minutes
Deel op Facebook Print Recipe

Equipment

  • 3-quart saucepan

Ingredients

  • 8 medium green onions chopped (1⁄2 cup)
  • 1 tablespoon finely chopped gingerroot
  • 1 ⁄8 teaspoon crushed red pepper flakes
  • 2 cloves garlic finely chopped
  • 3 cans 14 oz each vegetable broth (51⁄4 cups)
  • 1 1 ⁄2 cups dried lentils 12 oz, sorted, rinsed
  • 1 teaspoon ground turmeric
  • 1 ⁄2 teaspoon salt
  • 1 large tomato chopped (1 cup)
  • 1 ⁄4 cup shredded coconut
  • 2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
  • 3 cups hot cooked rice
  • 1 1 ⁄2 cups plain fat-free yogurt from 2-lb container

Instructions

  • Spray 3-quart saucepan with cooking spray.
  • Add onions, gingerroot, pepper flakes and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
  • Stir in 5 cups of the broth, the lentils, turmeric and salt.
  • Heat to boiling.
  • Reduce heat; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
  • Stir in tomato, coconut and mint.
  • Serve over rice and with yogurt.

Notes & Wine Advice

This lentil dish is easy to love because it’s a rich source of iron, as well as a good source of vitamin A and calcium.

Nutrition values

Calories: 330 kcal
————————————————————————————————–
Course; Rice
Cuisine; India
Diets; Low Fat / Vegetarian

Mexican Tofu-Rice Skillet

Mexican Tofu-Rice Skillet

Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch

Ingredients

  • 1 package 12 oz extra-firm tofu packed in water, drained
  • 1 cup frozen whole kernel corn
  • 1 can 14.5 oz diced tomatoes with green chiles, undrained
  • 1 package 5.6 oz Spanish rice–flavor rice and pasta blend mix in tomato sauce
  • 11 ⁄4 cups water
  • 1 cup shredded Mexican cheese blend 4 oz
  • 11 ⁄2 cups shredded lettuce
  • 1 large tomato seeded, chopped (1 cup)
  • 4 medium green onions sliced (1⁄4 cup)

Instructions

  • Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
  • Cut into 1⁄2-inch cubes; set aside.
  • In 12-inch nonstick skillet, mix corn, diced tomatoes with chiles, contents of rice mix package and water.
  • Gently stir in tofu.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
  • Remove skillet from heat.
  • Sprinkle cheese over rice mixture.
  • Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted.
  • Top with lettuce, chopped tomato and onions.

Notes & Wine Advice

Looking for an icebreaker for introducing tofu into your eating plan? This recipe is it! Why? The dish starts with familiar Mexican ingredients and lets tofu do its chameleon act of absorbing all the wonderful flavors in the dish.

Nutrition values

Calories: 420 kcal
————————————————————————————————–
Course; Meat substitutes
Cuisine; Mexican
Diets; Low Fat / Vegetarian

Moroccan Garbanzo Beans with Raisins

Moroccan Garbanzo Beans with Raisins

4 servings
Preparation 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook rice in water as directed on package.
  • Meanwhile, in 3-quart saucepan, heat oil over medium heat.
  • Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender.
  • Stir in remaining ingredients except garbanzo beans.
  • Heat to boiling.
  • Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender.
  • Stir in beans; heat thoroughly.
  • Serve over rice.

Notes & Wine Advice

Garbanzo, chickpea, ceci. This bean with many names has a culinary history that is shared by the cultures of the Mediterranean, the Middle East, India and Mexico. Unlike most cooked legumes, this nutty-flavored bean has a firm texture.

Nutrition values

Calories: 530 kcal
————————————————————————————————–
Course; Fruit / Rice / Vegetables
Cuisine; Moroccan
Diets; Vegetarian

Fruited Tabbouleh with Walnuts and Feta

Fruited Tabbouleh with Walnuts and Feta

10 servings (1⁄2 cup each)
Preparation 3 hours 20 minutes
Deel op Facebook Print Recipe

Equipment

  • heatproof bowl

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 ⁄4 cup orange juice
  • 1 ⁄4 cup olive oil
  • 1 ⁄2 medium cucumber unpeeled, seeded and chopped (about 1 cup chopped)
  • 1 ⁄2 cup chopped red onion
  • 1 ⁄2 cup sweetened dried cranberries
  • 1 ⁄3 cup loosely packed Italian flat-leaf parsley, minced
  • 1 ⁄3 cup loosely packed mint leaves minced
  • 1 tablespoon grated orange peel
  • 1 ⁄2 teaspoon salt
  • 1 orange peeled, divided into sections and chopped
  • 1 ⁄2 cup chopped walnuts toasted
  • 1 ⁄2 cup feta cheese crumbles

Instructions

  • Place bulgur in large heatproof bowl.
  • Pour boiling water over bulgur; stir.
  • Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well.
  • Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Notes & Wine Advice

Toasting intensifies the flavor of the nuts. To toast them, spread in a single layer in an ungreased shallow pan and bake uncovered in 350°F oven 6 to 10 minutes, stirring occasionally, until golden and toasted.
————————————————————————————————–
Course; Rice
Diets; Low Fat / Vegetarian

Wild About Mushrooms

Wild About Mushrooms

Couverts8 servings
Preparation 55 minutes
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch
  • oven
  • glass baking dish 3-quart

Ingredients

  • 1 box 1 lb fettuccine
  • 3 tablespoons olive oil
  • 1 lb assorted wild mushrooms crimini, oyster, portabella, shiitake, sliced
  • 1 large onion cut into wedges (about 11⁄2 cups)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 11 ⁄2 cups vegetable broth from 32-oz carton
  • 11 ⁄2 cups whipping cream
  • 1 ⁄4 cup chopped fresh parsley
  • 4 oz chèvre goat cheese, crumbled (1 cup)
  • 1 cup shredded Parmesan cheese 4 oz

Instructions

  • Heat oven to 400°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add mushrooms, onion, thyme, salt and pepper; cook 10 minutes, stirring occasionally, until tender.
  • Remove from heat.
  • Stir in flour; gradually stir in broth.
  • Heat to boiling; boil 1 minute.
  • Remove from heat; stir in whipping cream.
  • Add cooked fettuccine and parsley to skillet; toss.
  • Add goat cheese; toss gently.
  • Spoon into baking dish.
  • Cover; bake 15 minutes.
  • Uncover; sprinkle with Parmesan cheese.
  • Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.

Notes & Wine Advice

The goat cheese in this recipe is not meant to be melted smoothly throughout the sauce. Some of the crumbles melt and others will surprise you when you take a bite of this casserole. This casserole is hearty enough for a main dish but can also be served as a side dish to your favorite main course.
————————————————————————————————–
Course; Side Dish / Vegetables
Diets; Low Fat / Vegetarian