Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [46]
Add the olives, mint, dill, parsley and orange zest to the hot roasted vegetables. Add half of the vegetables to the bulgur and fluff with a fork. Spoon the bulgur into a serving dish and mound the remaining vegetables on top. Sprinkle with the nuts and serve.
Substitutions
Feel free to mix and match the vegetables: try asparagus in spring, tender green beans in summer and cauliflower florets in fall.
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Make a Meal
Serve this satisfying main dish with a green leafy vegetable or a salad.
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TOASTED QUINOA WITH SPINACH, BLISTERED TOMATOES AND WALNUTS
Quinoa has an irresistibly nutty taste and a texture that is crunchy yet delicate, and it cooks in less than 20 minutes. For a pretty touch, use tricolor grape or cherry tomatoes.
Cook Time: 35 minutes
Serves: 4
1½ cups quinoa
2 tablespoons extra-virgin olive oil
1 garlic clove, grated
1 teaspoon coarse salt
1 cup grape or petite cherry tomatoes, stems removed
1 bag (5–6 ounces) baby spinach, rinsed and drained (about 5 cups lightly packed)
½ cup walnut pieces
½ cup grated Parmigiano-Reggiano Torn fresh basil leaves (optional)
Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake in a strainer to remove as much water as possible.
Heat 1 tablespoon of the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is a light golden brown, about 10 minutes.
Add the garlic and cook, stirring, for 30 seconds. Add 3 cups water and the salt and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium-high heat until it is hot enough to sizzle a tomato. Add the tomatoes and cook, shaking the pan, until the tomatoes are blistered and softened, about 5 minutes. Set aside.
Add the spinach to the quinoa and cook, stirring occasionally, over medium heat until wilted, about 3 minutes. Add the tomatoes, sprinkle with the walnuts and cheese, and fluff to combine. Garnish with the basil, if using, and serve.
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Make a Meal
Serve with Chickpea Salad with Celery, Lemon and Herbs ([>]).
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FARROTTO WITH TOMATOES AND PECORINO
Farrotto is an Italian adaptation of risotto that substitutes farro for the more typical rice. Traditionally, it is left quite soupy and can be eaten either with a spoon or with a fork. Pearled farro, imported from Italy, is labeled perlato, which means that most of the bran has been removed and the grain will cook in about 20 minutes.
Cook Time: 35 minutes
Serves: 4
1 bouquet garni (1 bay leaf, 1 sage leaf, 1 rosemary sprig, 1 parsley sprig and 1 garlic clove, tied together with kitchen string)
1½ cups farro (see [>])
Coarse salt
1½–2 cups Easy Basic Vegetable Broth ([>]) or water
3 tablespoons extra-virgin olive oil
½ cup finely chopped onion
1 garlic clove, grated
Pinch of crushed red pepper
1 can (14.5 ounces) diced tomatoes with juice
8 fresh basil leaves, torn
⅓ cup grated Pecorino Romano cheese, plus shavings for garnish
Freshly ground black pepper
Bring a large saucepan half full of water to a boil. Add the bouquet garni, farro and 1 teaspoon salt and cook, stirring, until the farro is almost tender but not fully cooked, about 15 minutes. Drain the farro. Remove and discard the bouquet garni.
Bring the broth to a boil in a small saucepan. Keep warm over low heat.
Heat the oil in a large, wide saucepan over medium heat until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook for minute. Add the tomatoes, half the basil, the farro and about ½ cup of the hot broth.
Cook over medium heat, uncovered, stirring