The Meat Lover's Meatless Cookbook - Kim O'Donnel [32]
In a medium-size saucepan with a lid, heat the oil over medium heat and add the onion. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, stirring to keep from burning, and sauté for 1 minute. The kitchen will begin to smell good.
Add the rice, stir to coat with the aromatics, and allow to toast for 1 to 2 minutes. The rice will become fragrant and slightly translucent.
Add 2 cups of the water and bring to a lively simmer. Transfer the puree to the rice mixture, stir to combine, and return to a lively simmer. It will look very soupy, but don’t fret.
Lower the heat to low, cover, and simmer for 20 minutes. Do not stir. If the rice is getting too dry, add the balance of the water, 1 tablespoon at a time.
Return the cover and continue to cook for an additional 20 minutes, until the liquid has been absorbed. The rice will be somewhat wet and sticky (like a risotto) versus dry and fluffy (like a pilaf).
Makes 4 servings
ROASTED GREEN BEAN, MUSHROOM, & SHALLOT MEDLEY
INGREDIENTS
1 pound green beans, trimmed, or
1 pound okra, trimmed and
sliced in half, lengthwise
1 large shallot, sliced thinly
1 portobello mushroom, stemmed
and cut into ½-inch slices
1 clove garlic, minced
½ cup lemon juice
¼ cup olive oil
½ teaspoon salt
Ground black pepper
Balsamic vinegar that you enjoy,
for drizzling
¼ cup walnuts or almonds,
toasted and chopped roughly
(optional)
HERE’S WHAT YOU DO:
Preheat the oven to 400°F. With cooking spray or a smear of vegetable oil, lightly grease a 9 x 13-inch baking dish.
In a medium-size bowl, combine the green beans and shallot. If the mushroom slices are longer than the green beans, slice in half to shorten. Add to the bowl.
In a small bowl, combine the garlic, lemon juice, olive oil, and salt, whisking with a fork. Taste for salt; the mixture should be somewhat salty. Add more as need be.
Pour the vinaigrette over the veg, and with your hands, toss to coat. Lift the veg out of bowl, leaving behind the remaining vinaigrette, and transfer to the prepared baking dish. Distribute the veg evenly so that they have room to roast. Season with black pepper.
Drizzle the balsamic vinegar over the veg medley and place the dish in the oven. Roast for 15 minutes, remove the dish from the oven, and toss the veg to ensure even cooking.
Return the dish to the oven and cook for an additional 10 minutes. This will give the beans an al dente consistency. If you prefer a softer texture, cook for an additional 15 minutes. Remove from the heat and add the toasted nuts, if using. Serve hot.
Makes 4 servings
RW’s Snack Plate: Hummus, Tabbouleh, Roasted Cauliflower with Tahini Sauce, Kopanisti, Eggplant Rounds, Grilled or Roasted
RW’S SNACK PLATE: HUMMUS, TABBOULEH, ROASTED CAULIFLOWER WITH TAHINI SAUCE, KOPANISTI, EGGPLANT ROUNDS, GRILLED OR ROASTED
This menu is dedicated to my husband, RW (a.k.a. Russ), who loves nothing more for supper than a snack plate. He’s come a long way from his favorite cheese and salami rotation (with the requisite cornichons), which, although delicious, is as dangerously tempting as a bag of chips.
The snack plate lives on at our house, but we’ve made some changes, incorporating more plant-based protein and more choices to keep things interesting and satisfying. For inspiration, we turned to meze, the smaller, tapas-style dishes of Middle Eastern cookery. I’ve served up a handful of options that allows you to mix and match (and make in advance), depending on your mood and time commitment. With three of these little dishes and a basket of pita or naan, you’ve got a snack plate that truly eats like a meal.
Hummus
INGREDIENTS
1 (15-ounce) can chickpeas,
drained and rinsed
3 tablespoons tahini
1 clove garlic
¼ to ½ cup lemon juice
¼ to ½ teaspoon salt
Suggested serving partners: pita,
cucumber spears, carrot
sticks, celery stalks, and bell
pepper strips