Vegetarian Microwave Recipes

[Guest guest]

Here are my adaptations of recipes for the Microwave or my adaptations

of recipes from The Well FIlled Microwave (fantastic book! not

necessarily vegetarian but great microwave recipes):

 

* Exported from MasterCook *

 

Asparagus, Roasted Garlic and Lemon Risotto (Microwave)

 

Recipe By : RisaG/John Ash

Serving Size : 6 Preparation Time :0:00

Categories : Rice Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 tbsp unsalted butter

1/4 cup shallots -- sliced

1 1/2 cups arborio rice

3/4 cup fresh shiitake mushrooms -- sliced

1 1/2 tbsp roasted garlic

1/2 cup dry white wine

5 cups rich vegetable stock -- heated

1/4 cup Parmesan cheese or asiago cheese -- freshly

grated

2 tsp lemon zest -- grated

3/4 cup young asparagus -- sliced in 1/2 " pc

1/4 cup fresh chives -- minced

kosher salt and freshly ground pepper -- to

taste

chopped fresh chives -- as garnish

shaved Parmesan cheese -- as garnish

 

I made half the recipe, so half all the ingredients. Use 2-1/4 cups of

stock to 3/4 cup arborio rice (not exactly half with those 2 ingredients

but everything else has to be exactly half or the recipe will not work

in the microwave).

 

Directions are for microwave cooking: Place 3 tbsp of butter in a

microwaveable container. Place it in the microwave oven and cook on HIGH

for 1 minute just to melt butter. Add shallots and cook on HIGH for 2

minutes to soften shalltos. Add rice. Stir well to coat all the grains

with the butter. Cook on HIGH, covered, for 15 minutes. When the oven

beeps, stir well. Add the garlic, wine and stock and cook for another 10

minutes on HIGH, covered.

 

While the rice is cooking, put some water in a small saucepan and bring

to a boil. When it comes to a boil, add the asparagus and blanch for 30

seconds. When done, drain well and then place it under cold running

water for a minute. Drain and set aside.

 

When the rice is done, add the cheese, lemon zest, shiitakes, asparagus,

and salt and pepper. Stir well. Serve with a salad and some good bread.

 

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NOTES : The directions are adapted from The Well-Filled Microwave by

Victoria Wise & Susanna Hoffman. The ingredients are from From The Earth

To The Table by John Ash, p. 127.

 

* Exported from MasterCook *

 

Parmesan Poblano Cheese Grits (adapted for Microwave)

 

Recipe By : Naomi's Home Companion by Naomi Judd

Serving Size : 3 Preparation Time :0:00

Categories : Cheese Corn

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups water

1/4 tsp salt

6 tbsp quick cooking grits

1 tbsp poblano pepper -- chopped

2 tbsp unsalted butter

1/2 cup Parmesan cheese -- grated

1/4 cup Fat-Free Half and Half -- by Land O Lakes OR

1/4 cup heavy cream

1/8 tsp white pepper

 

Place water, grits and salt in a microwaveable container and cook on

HIGH for 8 minutes, uncovered. Stir well.

 

Mix in chile, butter, half-and-half and white pepper. Cook on HIGH for 1

minute to blend flavors. Serve immediately.

 

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* Exported from MasterCook *

 

Risa's Microwave Mushroom Risotto

 

Recipe By : Risa Golding

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/2 medium onion -- chopped

6 tbsp butter

2 cups Arborio rice

1/2 cup dry white wine

5 cups broth -- vegetable

1 oz dried mushrooms -- shiitake or porcini

1/2 cup parmesan cheese

1/2 tsp salt

3 tbsp butter -- for flavor

 

Place the onion and butter in a large microwave bowl, uncovered, on HIGH

for 3 minutes, or until the butter melts and the onion softens.

 

Stir in the rice and microwave, uncovered, on HIGH for 3 minutes, or

until the rice begins to turn translucent. Stir in the wine, broth, salt

and cover, and microwave on HIGH for 12-15 minutes (depending on the

wattage of your microwave), or until boiling.

 

Remove the cover, add the hydrated mushrooms, stir and continue to

microwave, uncovered, on HIGH for 10 minutes more, or until the rice is

cooked through but still chewy. Add a little butter, stir and microwave

for another 2 minutes. Add the parmesan cheese, the rest of the butter

and serve right away.

 

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NOTES : I adapted this from The Well-Filled Microwave by Victoria Wise &

Susanna Hoffman, a most wonderful book that I recommend to all so you

can stop using your microwave just for reheating things and to make

popcorn.

 

* Exported from MasterCook *

 

Simple Soft Polenta w/Black Truffles (Microwave)

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Corn Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup yellow cornmeal or polenta meal

2 1/4 cups water or broth of your choice

salt -- to taste

black truffle shavings

drizzle black truffle oil

 

Place cornmeal, salt and water in a microwaveable container (large).

Whisk until smooth. Place in microwave and cook on HIGH, uncovered, for

3 minutes. Stir well. Cook on HIGH for another 3 minutes uncovered. Stir

well.

 

To plate: Place about 1 cups worth of polenta on plate. Shave truffle or

place about 1 tsp jarred truffle shavings on top. Drizzle with a little

black truffle oil.

 

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NOTES : Posted to Veg-Recipe 9/4/99

 

* Exported from MasterCook *

 

Trilogy's Curried Lentils (adapted for Microwave)

 

Recipe By : RisaG/Naomi Judd

Serving Size : 8 Preparation Time :0:00

Categories : Beans/Legumes/Pulses

 

Amount Measure Ingredient -- Preparation Method

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

3 tbsp olive oil

2 cups brown lentils -- I used green lentils

1 cup onion -- chopped

3 tbsp garlic -- chopped

2 carrots -- trim/quarter/slice

3 tbsp curry powder

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp salt

2 14 oz cans vegetable stock -- + water=4 cups

1 tbsp fresh cilantro -- chopped

 

In a microwaveable dish (large enough for all the lentils and their

growth when cooked), place the onion, garlic and lentils and 1-1/2 tbsp

olive oil. Cook on HIGH, uncovered, for 2 minutes just to cook the

onions a bit. Add the carrots and spices. Cook for another 2 minutes

just to soften the carrots a bit and to cook the spices a bit. Then add

the liquid and cover the whole dish with plastic wrap. Place in

microwave and cook on HIGH for 20 minutes. When it beeps, take it out

and stir. Taste for seasonings. If done, then take out of microwave. If

not, add a 1 cup more water and cook for another 20 minutes. When fully

cooked, lentils should be soft but not mushy. Stir in cilantro.

 

Serve right away with some basmati rice and any condiments you like -

raita, chutneys of all kinds, paratha bread or chapati, pita or naan.

All would be fine.

 

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NOTES : The original recipe called for cooking the lentils on the

stovetop for 45 minutes.

 

Original recipe from Naomi's Home Companion by Naomi Judd, p. 67. It is

from her defunct Nashville restaurant called Trilogy. Notes from the

book " We owned and operated our own restaurant named Trilogy - which

refers to three art forms closely related, recognized as Nashville's

best. "

 

RisaG