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Posted on 02.13.07 by Administrator @ 5:46 am
Here’s a great new vegetarian recipe for you to try. This really is tasty and will convince even the most hardened meat-eater that veggie food can taste delicious! Artichoke & Pine Nut Risotto 600ml/ 1pt vegetable stock Heat the stock to a bare simmer and keep simmering over a very low heat. Bring a pan of water to the boil and add the green beans for three minutes. Remove from the water, drain and set aside. In a large frying pan, heat the olive oil and add the onion. Cook for 2 minutes then add the garlic and sauté for a couple of minutes. Add the rice and cook for a further 2 minutes, stirring constantly. Begin adding the stock a ladle at a time, allowing the rice to absorb all the stock before adding more and continue stirring. When half the stock has been used, add the wine and oregano, stirring constantly. Continue adding the remaining stock for about 20 minutes until cooked. When the last ladle of stock has been added, add the beans, pine nuts, artichoke hearts and herbs. Cook for an additional few minutes until the rice is the texture you like. When cooked, remove the pan from the heat, stir in the Parmesan if using, season to taste and serve immediately. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 12.20.05 by Administrator @ 10:49 am
Thanks to Mary from Brighton who sent me this tasty recipe - I hope you all enjoy it as much as I did… 85g bag watercress, chopped Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer. Heat the butter and oil in a casserole dish over a moderate heat. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for a further minute. Add the mushrooms and thyme and mix well. Add the rice and stir for about 1 minute until the grains are well coated. Pour in the wine and stir until completely absorbed. Add 1 ladle of the hot stock and simmer until completely absorbed. Continue to add the stock as before, for a further 18-20 minutes until the rice is al dente. Stir in most of the watercress (save some to garnish) and season with salt and pepper. Remove from the heat, cover, and rest for 2 minutes, then remove the thyme sprigs. To serve, spoon into warmed bowls, scatter with the goat’s cheese and garnish with the remaining watercress. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 06.07.05 by Administrator @ 6:11 pm
Here’s a tasty recipe that uses a wonderful variety of vegetables. What a perfect way to get your daily quota of fresh veg! You can make it as hot or as mild as you like, of course, and serve it with brown rice and cucumber raita… Vegetable Curry - serves 4 2 tbsp oil Cucumber Raita Quarter of a cucumber Heat oil in a pan, fry onions until soft. Add the ground coriander, cumin, garlic and ginger and fry for 1 minute. Add tomatoes, water, chilli, potatoes, carrots, okra, cauliflower and salt and pepper to taste. Mix, cover and cook for 20 minutes until all veg are tender. Stir in the chopped coriander. Serve with brown rice and cucumber raita. Make raita by grating the cucumber, mix it with the yogurt, add salt to taste and sprinkle with cumin. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 06.02.05 by Administrator @ 2:28 pm
Lentils and rice and all things nice… here’s a simple supper recipe that satisfies all the nutritional requirements of a vegetarian meal. I serve it with some plain yogurt for added ntrition and creaminess… Lentil Kedgeree - serves 4 350 g (12 oz) whole brown lentils, soaked and drained Cook the lentils in a pan of boiling water for 45 minutes until tender. Drain and put to one side. Cook the rice in boiling water, salted to taste, for 40 minutes or until tender. Drain and stir in the curry powder while hot. Mix the lentils and rice together, stir in the parsley and season to ttaste with salt and pepper. Serve with the onion and pepper rings on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.27.05 by Administrator @ 9:41 pm
I’m always looking for healthy desserts, something that satisfies a sweet tooth without going overboard on fat, and I think this dish fits the bill. It’s great as a winter warmer or a “comfort-food” dish and is as easy as pie to make! Figgy Rice Pudding - serves 4 40 g (1.5 oz) brown short-grain rice Bring the rice and milk to the boil in a pan, cover and simmer for 40 minutes or until the rice is tender and the milk has been absorbed. Stir in the sugar, allow to cool slightly and beat in the eggs. Grease an ovenproof dish. place the figs in the bottom and spoon the rice mixture over the top. Bake in a pre-heated oven 190°C (375°C, Gas Mark 5) for about 15 minutes until golden brown and serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.07.05 by Administrator @ 3:29 pm
This is a recipe my mum gave me when I became a vegetarian - she told me that it’s a Provencale dish and the name ‘Tian’ comes from the actual earthenware dish that it is traditionally cooked in… Tian - serves 4 2 tbsp olive oil Heat the oil in a oan and fry onions until soft. Add garlic and courgettes and fry for 5 minutes. Add spinach, rice, eggs, Gruyere cheese and season with salt and pepper to taste. Mix well and spoon into a greased 1.2 litre (2 pint) ovenproof dish. Sprinkle with breadcrumbs and parmesan and bake in a pre-heated oven 180°C (350°C, Gas Mark 4) for 35 minutes Serve with a green salad and crusty bread. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 05.04.05 by Administrator @ 4:40 pm
Brown rice really is the most excellent food - low-fat, tasty, nutritious - so I thought I’d share another of my favourite rice salad recipes with you… Brown Rice & Walnut Salad - serves 6 175 g (6 oz) brown rice Cook the rice in boiling salted water for 40 minutes or until cooked. Drain and rinse. Put rice in a large salad bowl with all the other ingredients and mix well. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes and Salads Comments: None |
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Posted on 05.03.05 by Administrator @ 3:02 pm
Thanks for all your e-mails this week - it seems that my chicken recipes have been particularly popular! So today I’ve got a tasty, Chinese-style recipe for you, with beansprouts, ginger and soy sauce. Hope you like it… Chicken & Beansprouts - serves 4 2 x 350 g (12 oz) skinned chicken portions Bone the chicken and cut into thin strips. Heat the oil in a pan and fry the onion and garlic for one minute. Add the chicken, soy sauce, ginger, sugar and salt and stir-fry for 3 minutes. Add the beansprouts, stir-fry for 2 minutes and serve with brown rice, peas and sweetcorn and a green salad. Filed under: Chicken & Poultry and Rice Dishes Comments: None |
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Posted on 04.23.05 by Administrator @ 4:46 pm
It’s nearly the end of April and it finally feels like spring is really here. It’s a glorious sunny day, warm with blue skies, so I thought it was the perfect day to share another healthy, tasty salad recipe with you… Brown Rice Salad - serves 4 225 g (8 oz) brown rice Cook the rice in boiling salted water for 40 minutes until tender. Drain through sieve and rinse with cold water. Leave to cool. Mix the rice with all the vegetables, dates, almonds and sunflower seeds. Mix the oil, apple juice, vinegar, bran, curry powder and garlic and add salt and pepper to taste. Pour dressing over salad, toss it and serve immediately. Filed under: Vegetarian and High-fibre and Rice Dishes and Salads Comments: None |
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Posted on 04.14.05 by Administrator @ 3:26 pm
I’ve been a big fan of beans ever since I became a vegetarian when I was fifteen. I have occasionally eaten meat since, I must confess, but I still love dishes based on pulses. Here’s a great recipe based on the humble mung bean - cheap, nutricious and delicious… Mung Bean Risotto - serves 4 350 g (12 oz) mung beans, soaked in water overnight Drain the beans and rinse them. Heat 1 tablespoon of olive oil in a large suacepan and fry the onions until soft. Add the drained beans and rice and stir in. Pour in the vegetable stock, bring to the boil and simmer for 40 minutes until water has been absorbed and rice and beans are tender. Add the herbs and salt and pepper to taste and mix gently. Fry the pumpkin seeds in the remaining oil, serve the risotto with the seeds sprinkled on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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