Tonight's Dinner

[Guest guest]

This was tonights dinner. Without the butter, it would be healthier, but

not necessarily as tasty. This was a great combination. One from a

vegetarian book and the other is not a vegetarian book but it has a lot

of vegetarian-type recipes.

 

* Exported from MasterCook *

 

Baked Risotto alla Milanese

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mushrooms

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup arborio rice

2 cups water

1/4 tsp saffron threads -- * see note

1/4 lb mushrooms -- coarsely chopped

1/2 cup marsala or dry sherry (+ a little more) -- **

see note

2 tsp butter

2 tsp olive oil

2 cloves garlic -- crushed

1 cup onion -- chopped

1/2 tsp salt

1/4 cup pine nuts -- toasted

1/2 tsp dried basil

lots of black pepper

1/2 cup raw peas -- fresh or frozen

1/2 med red bell pepper -- cut in thin strips

1/8 cup Parmesan cheese -- freshly grated

 

Combine rice, water and saffron in a saucepan. Bring to a boil, cover,

and lower heat to a simmer. Cook 20 minutes or until tender. Fluff it

with a fork after cooking, to release trapped steam, thus warding off

mushiness.

 

While the rice cooks, combine the raw mushrooms with the marsala. Let

them marinate for 30 minutes.

 

Saute the garlic, onions, and salt in butter & olive oil combination

until the onions are soft and translucent.

 

Combine everything, except the parmesan cheese, and mix well. Spread

into a buttered souffle dish (or deep casserole), and sprinkle with the

cheese. Bake at 325°F, uncovered, about 30 minutes.

 

Serve immediately.

 

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Serving Ideas : green beans, garlic bread

 

NOTES : * if you don't have saffron, substitute a dash of turmeric

powder. You will get the same yellow color but not the same subtle

flavor.

 

** I didn't have either but I did have rice wine so I used that.

 

Idea came from Enchanted Broccoli Forest by Mollie Katzen, 1982, Ten

Speed Press.

 

 

* Exported from MasterCook *

 

Green Beans with Two Red Peppers

 

Recipe By : Fresh & Fast by Marie Simmons, p 240

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes/Pulses Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 lb green beans -- stem end trimmed

2 tsp salt

2 tbsp extra-virgin olive oil

1/2 cup red bell pepper -- slivered

1/2 tsp hot red pepper flakes -- or to taste

1 clove garlic -- cut in slivers

1 tbsp fresh parsley -- coarsely chopped

 

Heat a large pot of water to boiling. Add the green beans and salt; stir

until the water returns to a boil. Boil the beans until tender but still

bright green, about 8 minutes. Drain immediately.

 

Meanwhile, heat the oil, red bell pepper and red pepper flakes in a

medium skillet. Cook, stirring, over medium heat until the bell pepper

begins to brown on the edges, about 5 minutes. Reduce the heat to low;

add the garlic and cook, stirring, until softened, about 2 minutes.

 

In a serving bowl, toss the hot beans and the oil mixture together. Add

the parsley, if using.

 

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RisaG