Baked Risotto

1-1/2 c. Arborio rice

2 15-oz. cans vegetable stock

2 garlic cloves, very finely minced

About 1-1/2 c. steamed fresh vegetables (green peas, fresh corn kernels, or sliced wild mushrooms)

Grated Parmesan cheese for topping

Preheat oven to 375 degrees.

Combine the rice with the stock, 1 c. water, and the garlic in a 2-qt. casserole. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in 1 c. water. When done, the rice should be tender and creamy.

Stir in the vegetable and let risotto stand for 5 minutes before serving. Pass around the Parmesan cheese as a topping.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 97.

Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95. 

Farfalle with Mushrooms

10-12 oz. farfalle pasta

2 T. extra-virgin olive oil

2-3 cloves garlic, minced

10-12 oz. cremini, baby bella, or white mushrooms, cleaned and sliced

1/2 c. grated fresh Parmesan cheese, plus more for topping

Salt and freshly ground pepper to taste

Cook the paste per package directions and drain.

Meanwhile, heat the oil in a skillet. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some of their liquid, about 10 minutes.

Combine the paste with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve immediately, passing additional Parmesan cheese for topping, if desired.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 76.

Summer Pasta with Fresh Tomatoes

8-10 oz. rotini or other short, chunky pasta shape

2 to 2-1/2 lbs. flavorful juicy tomatoes, diced 

2 T. extra-virgin olive oil

Juice of 1/2 lemon or lime

6-8 fresh basil leaves, thinly sliced, or to taste

Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Drain well.

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes, and toss well. Serve at once or let stand until room temperature before serving.  

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 64.

Warm Potato Salad with Goat Cheese

2 - 2-1/2 lbs. tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

1/2 c. vinaigrette salad dressing, preferably balsamic

4-6 oz. mixed baby greens

4 oz. crumbled goat cheese

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut new potatoes in half, or cut the regular potatoes into large dice.

Combine the potatoes with the dressing in a mixing bowl and stir gently. Let stand for about 10 minutes.

Divide the greens between 4 salad plates or shallow bowls. Drain off any excess dressing from potatoes into a small container and drizzle it over the greens.

Divide the potatoes among the plates, placing them on top of the greens. Top each serving with goat cheese and serve immediately.

Serves 4. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 54.