Vegetarian casseroles in colors
Beans and Mice Rice
Yellow came first
Yellow (Saffron risotto with garbanzo beans and carrots)
3C vegetable Broth
1C Arborio rice
1 g saffron threads
1/2 sweet yellow onion
2 medium carrots
1t salt
10 oz garbonzo beans
Simmer 2C vegetable broth with the saffron until it takes on a rich golden color 20 mins-1/2 hr
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
chop the onion, peel and slice the carrots, quarter the large slices
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, add the rest of the vegetable broth and salt
mix in the rice and the garbanzo beans
Place in a casserole dish and bake at 3:50 for about 1/2 hour.
then Green came along
Green (Rice with Split peas and Spinach)
2C vegetable Broth
1C Arborio rice
bag frozen chopped spinach
1t thyme
1/2 sweet yellow onion
1 qt smooth pea soup
1t salt
heat 2C vegetable broth
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
thaw the spinach, puree in a blender
put a coffee filter or two in a strainer over a bowl, pour in the pureed spinach
squeeze as much liquid as you can out of the spinach
chop the onion
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, add the liquid from the spinach
mix in the rice and the pea soup
fold in the spinach
Place in a casserole dish and bake at 3:50 for about 1/2 hour
and Purple met its end in the bellies of the throng
Purple (Burgundy risotto with black beans and eggplant)
2C vegetable Broth
1C Arborio rice
1C red wine
1/2 sweet red onion
1/4 t powdered bay leaf
1/8 t black pepper
1/2 t thyme
6-8 slices of eggplant
1t salt
heat 2C vegetable broth
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
chop the onion, slice the eggplant
Fry the eggplant in olive oil (just keep adding olive oil as it absorbs it)
take out the eggplant slices and dice them
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, Add the wine, bayleaf, thyme, salt and pepper
mix in the rice and black beans
Fold in the diced eggplant
Place in a casserole dish and bake at 3:50 for about 1/2 hour
Yellow, green and purple, crimson to come!
Red (Couscous Marinara with red beans)
24 oz Marinara sauce
(2 10 oz cans chopped tomatoes
1 6 oz can tomato paste
2 T basil
1 t oregano
1/2 t fennel
1 t salt
2 T sugar
Simmer all for a couple of hours)
1C couscous
10 oz kidney or small red beans
cook couscous in 3-4 C water
mix in marinara sauce and red beans
Yellow came first
Yellow (Saffron risotto with garbanzo beans and carrots)
3C vegetable Broth
1C Arborio rice
1 g saffron threads
1/2 sweet yellow onion
2 medium carrots
1t salt
10 oz garbonzo beans
Simmer 2C vegetable broth with the saffron until it takes on a rich golden color 20 mins-1/2 hr
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
chop the onion, peel and slice the carrots, quarter the large slices
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, add the rest of the vegetable broth and salt
mix in the rice and the garbanzo beans
Place in a casserole dish and bake at 3:50 for about 1/2 hour.
then Green came along
Green (Rice with Split peas and Spinach)
2C vegetable Broth
1C Arborio rice
bag frozen chopped spinach
1t thyme
1/2 sweet yellow onion
1 qt smooth pea soup
1t salt
heat 2C vegetable broth
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
thaw the spinach, puree in a blender
put a coffee filter or two in a strainer over a bowl, pour in the pureed spinach
squeeze as much liquid as you can out of the spinach
chop the onion
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, add the liquid from the spinach
mix in the rice and the pea soup
fold in the spinach
Place in a casserole dish and bake at 3:50 for about 1/2 hour
and Purple met its end in the bellies of the throng
Purple (Burgundy risotto with black beans and eggplant)
2C vegetable Broth
1C Arborio rice
1C red wine
1/2 sweet red onion
1/4 t powdered bay leaf
1/8 t black pepper
1/2 t thyme
6-8 slices of eggplant
1t salt
heat 2C vegetable broth
Heat a saucepan with olive oil, add the rice and cook, until it starts to change color, stirring frequently to prevent burning
Add the hot stock a little at a time, stirring until the rice absorbs the liquid
cover and turn down to low, cook until done (about 20 minutes)
chop the onion, slice the eggplant
Fry the eggplant in olive oil (just keep adding olive oil as it absorbs it)
take out the eggplant slices and dice them
fry the onion and carrot in olive oil until the onion is translucent
when the onion is just about done, Add the wine, bayleaf, thyme, salt and pepper
mix in the rice and black beans
Fold in the diced eggplant
Place in a casserole dish and bake at 3:50 for about 1/2 hour
Yellow, green and purple, crimson to come!
Red (Couscous Marinara with red beans)
24 oz Marinara sauce
(2 10 oz cans chopped tomatoes
1 6 oz can tomato paste
2 T basil
1 t oregano
1/2 t fennel
1 t salt
2 T sugar
Simmer all for a couple of hours)
1C couscous
10 oz kidney or small red beans
cook couscous in 3-4 C water
mix in marinara sauce and red beans