Vegetarian Samosa-Style Potpies

 3-1/2 T. vegetable oil

1 medium red onion, diced

2 t. garam masala

1/2 t. curry powder

1 t. kosher salt

1/8—1/4 t. cayenne pepper

2 large garlic cloves, minced

1 half-inch piece of ginger, peeled and minced

1 large Russet potato, cut into 1/2-inch cubes

1 medium carrot, peeled and diced

1-1/4 c. vegetable stock

Butter, for greasing ramekins (use 6 8-oz. or 4 12-oz. oven-safe ramekins)

1 sheet frozen puff pastry, thawed

3/4 c. frozen peas

1-1/2 T. lemon juice

Milk, for brushing crust

Preheat oven to 425°. 

Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.

Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.

After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.

Makes 4 or 6 potpies, depending on ramekin size.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 46.

Pie Fillings

Gingered Cranberry*

2-1/2 c. fresh or frozen cranberries

3/4 c. packed brown sugar

1/4 c. water

1 T. cornstarch

1 T. butter

1 T. orange juice

2 t. grated fresh ginger

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using. 

Brown Sugar*

3/4 c. packed brown sugar

2 T. all-purpose flour

1/4 c. very finely chopped pecans or walnuts

1 T. unsweetened cocoa powder

1-1/2 t. ground cinnamon

2 T. melted butter

2 T. heavy cream

Stir together sugar, flour, nuts, cocoa powder, and cinnamon in a bowl. Stir in butter and heavy cream.

Spiced Pear*

3 c. chopped. peeled fresh pears

1/3 c. sugar

2 T. all-purpose flour

1 T. butter

1 T. lemon juice

2 t. pumpkin pie spice

Combine all ingredients in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cool completely before using.

*Recipe was for 16 hand pies. Check amounts before using for regular pie.

Adapted from Magnolia Journal magazine advertisement.

African Peanut Stew

4 c. chicken or vegetable stock

1 14-oz. can no-salt-added diced tomatoes

1/2 c. chunky peanut butter

1 T. ground cumin

1 t. ground coriander

1/4 t. salt

3 T. minced fresh ginger

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1 large sweet potato, peeled and cubed

2 medium zucchini, cubed

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped roasted unsalted peanuts

1/4 c. chopped cilantro

In a blender or food processor, add the stock, tomatoes, peanut butter, cumin, coriander, and salt; blend until thick and pasty.

In a 6-qt. slow cooker, combine the ginger, chicken pieces, sweet potato, zucchini, and chickpeas. Pour the sauce over the chicken and vegetables. Cover and cook on low for 7-8 hours. 

Garnish with chopped peanuts and cilantro when serving.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 65. 

Red Lentil Squash Soup with Lemon

2 T. olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 t. finely chopped ginger
2 t. harissa
1 t. coriander
1 t. cumin
1 t. turmeric
1 t. kosher salt
1/4 t. black pepper
2 qt. vegetable broth
2 c. cubed butternut squash
1-1/2 c. dried red lentils
3 medium carrots, chopped
2 T. fresh lemon juice
Chopped roasted almonds and chopped parsley, for serving
Toasted pita bread and plan yogurt, for serving

Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6-8 minutes. Add ginger, harissa, spices, salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Blend with an immersion blender (or in a regular blender, in batches, using a towel instead of the lid to allow steam to escape) until smooth. Stir in lemon juice.

To serve, drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.

"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149. 

Chicken Soup with Ginger & Dill

1 T. unsalted butter
1 small onion, finely chopped
1 stalk celery, sliced
1 carrot, peeled and sliced or diced
1 parsnip, peeled and sliced or diced
1 t. peeled, finely chopped fresh ginger
1 clove garlic, pressed
10 c. chicken stock
1 large potato, peeled and diced, or 1/4 c. rice, barley or small pasta (such as orzo)
1/2-1 lb. boneless, skinless chicken breasts, diced
1-2 T. chopped fresh dill
Salt and pepper

Melt butter over low heat in a 4-qt. soup pot. Add onion, vegetables, ginger, and garlic and cook, covered, until vegetables are tender, about 15 minutes.

Add chicken stock and potato (or rice, etc.) and bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.

Add chicken and dill and continue to simmer until chicken is completely cooked, 15-20 minutes. Add salt and pepper to taste.

Makes about 10 cups.

Adapted from Recipes from the Night Kitchen, p. 88.

Chai Maple Syrup

2 c. maple syrup
2 cinnamon sticks
2 t. grated fresh ginger
1/2 t. ground cardamom

Place all ingredients in a medium-size saucepan over medium-high heat and bring to a simmer. Reduce heat and keep hot (but below a simmer) for 12 minutes. Remove from the heat and let cool 5 minutes. Strain and enjoy.

Makes 2 c.

Adapted from Yankee magazine, Mar./Apr. 2016, p. 56.

Bok Choy Adobo

1 T. olive oil
2 cloves garlic, minced
1 t. fresh ginger, minced
4 c. packed chopped bok choy
1 T. rice vinegar
2 T. soy sauce
5 black peppercorns
Cooked rice

In a large skillet oven medium heat, warm the oil until it shimmers. Cook the garlic and ginger for 30 seconds or until the edges begin to brown. Add the bok choy, vinegar, soy sauce, and black peppercorns. Cook until the stems of the bok choy have softened. Serve over rice.

Can be stored in the refrigerator for up to 5 days.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 40.

Apple-Ginger Cake

2-1/2 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. baking soda
2 t. ground ginger
1 t. cinnamon
1/2 t. salt
1-1/4 c. sugar
1 c. apple butter
1/2 c. vegetable oil
2 eggs
1 t. vanilla extract
1/2 c. buttermilk
1 c. peeled and chopped Honeycrisp apple
8 oz. softened cream cheese
1 stick softened butter
1/2 t. vanilla extract
1 c. confectioners' sugar
1 Honeycrisp apple, cored and thinly sliced
2 T. apple brandy or apple cider

Heat oven to 350 degrees. Coat 2 9" round cake pans with nonstick cooking spray. Line bottoms with wax paper; coat paper with cooking spray.

Combine flour, baking powder, baking soda, ginger, cinnamon, and salt, and set aside.

In a large bowl, beat sugar, butter, vegetable oil, eggs, and vanilla until smooth. Beat in flour mixture, alternating with buttermilk, in 3 additions. Beat 2 minutes. Fold in chopped apple. Divide between prepared pans.

Bake 27-30 minutes, until cake springs back when pressed lightly. Cool 10 minutes. Turn onto a cooling rack, remove wax paper, and cool completely.

Beat 8 oz. cream cheese with butter, vanilla, and confectioners' sugar until smooth.

Place one cake layer on a plate and frost the top with half the frosting. Add second layer and frost just the top with the remaining frosting. Just before serving, toss the slice apple with the brandy or cider; top cake with a pile of apple slices in the center of the cake.

Makes 1 cake.

Adapted from Family Circle magazine, Sept. 2016, p. 77.

Delhi Potato & Bean Stew

2 T. tomato paste
2 T. lemon juice
2 bay leaves
1 t. ground cumin
1 t. ground cinnamon
1/2 t. ground coriander
1/4 t. ground cardamom
1/4 t. ground cloves
1/8 t. cayenne pepper, or more to taste
2 c. water
2 t. vegetable oil
3 cloves garlic, crushed
1 t. grated fresh ginger
2 1-lb. cans kidney beans, rinsed and drained, or 4 c. cooked beans
3 medium potatoes, unpeeled, cut into 1" cubes
Salt to taste
1/2 c. plain nonfat yogurt

In a small bowl, combine tomato paste, lemon juice, spices, and water. Mix well.

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook 1 minute. Stir in spice mixture, then add beans and potatoes. Mix well.

Bring to a boil, cover, reduce heat to medium-low, and simmer, stirring occasionally, 1 hour or until potatoes are tender. Remove and discard bay leaves. Add salt to taste.

Top each serving with a heaping spoonful of yogurt.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 371.

Raisin-Pecan-Ginger Muffins

1-1/4 c. all-purpose flour
1 c. whole wheat flour
2-1/2 t. baking powder
1/2 t. baking soda
1-1/4 t. ground ginger
2/3 c. raisins
1/4 c. chopped pecans
1-1/2 c. plain yogurt
1/3 c. firmly packed brown sugar
3 egg whites
2 T. vegetable oil
1-1/2 t. vanilla extract
1 t. orange extract

Preheat oven to 400 degrees.

Lightly oil 12 muffin cups or use paper liners.

In a large bowl, combine both flours, baking powder, baking soda, and ginger. Mix well. Stir in raisins and pecans.

In another bowl, combine yogurt, brown sugar, egg whites, vegetable oil, vanilla, and orange extract. Beat with a fork or wire whisk until well blended. Add to dry mixture, mixing just until all ingredients are moistened.

Divide mixture evenly into prepared muffin cups.

Bake 15 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Makes 12 muffins.

Adapted from The Meatless Gourmet, p. 147.  

Spicy Pumpkin Muffins

1-1/2 c. unbleached flour
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground cloves
1 large egg
1/2 c. firmly packed light brown sugar
1 c. fresh or cannot pumpkin puree
1/2 c. vegetable oil
1/2 c. milk
3/4 c. raisins
1/2 c. finely chopped walnuts, divided

Preheat the oven to 400 degrees. Butter the insides and top of a regular-size (1/3 c.) muffin pan.

In a large bowl, thoroughly combine flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.

Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 T. of the walnuts.

Spoon the batter into the muffin cups, then sprinkle with the remaining walnuts. Bake 15-17 minutes, or until a knife in the center of a muffin comes up clean. Let sit 2 minutes before removing from pan. Serve warm  or at room temperature, not hot.

Note: Frost with cream cheese icing for a real treat.  

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 66.

Spicy Peanut Dip

1 c. crunchy natural-style peanut butter
3/4 c. water
2 T. fresh lemon juice
1 t. soy sauce
3 garlic cloves, minced
2 t. minced fresh ginger
Dash of cayenne pepper
Fresh parsley or cilantro, for garnish

Combine all ingredients except garnishing herbs in a large bowl and stir with a fork until blended. If mixture is too thick, add 1/4 c. water, or enough to make a good dipping consistency.

Scrape the dip into a serving bowl, cover, and let sit at room temperature at least 30 minutes before serving. If you must chill it, bring it back to room temperature before serving. Thin with a little water as needed. Garnish with fresh parsley or cilantro before serving.

Will keep in refrigerator for up to 3 days.

Delicious with raw vegetables, or as a sauce for steamed or sauteed mixed vegetables. Can also stuff vegetables into a pita bread half and pour sauce over them.

Makes 2 c.

Adapted from Quick Vegetarian Pleasures, p. 26. 

Creamy Curry Dip

1 c. cottage cheese
1/4 c. milk
1/4 c. sour cream
1 garlic clove, minced
1/2 t. minced fresh ginger
1 t. turmeric
1/4 t. ground cumin
1/4 t. ground coriander
1/2 t. sugar

Combine all the ingredients in a blender or food processor and blend until perfectly smooth. Turn off the machine and scrape down the sides as necessary.

Scrape the dip into a serving bowl. Cover and chill 30 minutes before serving to allow the flavors to blend.

Will keep refrigerated for up to 3 days.

Makes 1-1/2 c.

Adapted from Quick Vegetarian Pleasures, p. 25.

Indonesian Layer Bake

6 oz. medium bulghar wheat
1 pt. water
Juice and zest of 1 lemon
1 t. fine sea salt
2 T. peanut or sesame oil
1 large onion, finely sliced
1 large carrot, finely diced
3 cloves garlic, crushed or chopped
1 T. finely chopped fresh ginger
2 zucchini, cut on a slant into bite-sized pieces
1 large red pepper, cut into strips
2 sticks celery, cut into matchsticks
4 oz. mushrooms, sliced
6 baby sweetcorn, whole or halved lengthwise
2 oz. fine beans, top and tailed, and halved if too long
2 oz. mung bean sprouts
1 T. soy sauce

Sauce:
Peanut oil, sesame oil, or butter
1 medium onion, chopped
1/2 t. chili powder (use more or less, to taste)
2 cloves garlic, crushed or chopped
8 oz. peanut butter (use an unadulterated chunky variety)
1 T. tomato puree
1 T. honey or sugar
1 T. soy sauce

Topping:
1 oz. whole roasted peanuts
1 oz. whole roasted sunflower seeds
Lemon slices for garnish

Put the wheat in a large, heat-resistant dish and cover it with boiling water. Add the lemon juice and stir well. Season. Allow it to stand for at least 15 minutes, then drain.

To prepare the vegetables, heat the oil in a large, deep pan. Add the onion and carrot. When the onion starts to soften, stir in the garlic and ginger.

Add the succhini, pepper, celery, mushrooms, corn, and beans, and stir-fry. Add the bean sprouts last and only just heat them through before the soy sauce is added. Remove from heat. All the vegetables should be cooked but crunchy. Adjust the seasoning.

Oil a large baking dish with a little peanut or sesame oil. Spoon in the cooked wheat and top with the vegetables.

To make the sauce, heat a little oil in a saucepan. Add the onion and cook until translucent. Stir in the chili powder and garlic. Continue to cook for 1 minute.

Spoon in the peanut butter, the tomato puree, and the honey or sugar. The mix will now be incredibly dry.

Add water, stirring in a little at first, rather like making a bechamel sauce. Gradually add more and more, until you have achieved a thick but fluid consistency. Remove from heat. Season with soy sauce.  

To finish, pour the sauce over the vegetables in the baking dish, making sure they are well covered. Scatter peanuts and sunflower seeds over the top and then bake in a preheated oven at 425 degrees for 30-40 minutes or until bubbling. Serve garnished with lemon slices.

Serves 4-6.

Adapted from Entertaining with Friends, p. 26.

Dried Fruit Compote

4 oz. dried peaches
4 oz. dried mango
4 oz. raisins
4 oz. pitted prunes
2 T. honey
Apple juice to cover
1 cinnamon stick
1 mace blade
A little sliced fresh ginger
Greek yogurt (optional)
Muesli or cereals (optional)
Roasted cashews or macadamia nuts (optional)

Place all ingredients in a pan over low heat and bring to a boil. If you are short of time, poach gently for 30 - 60 minutes, until soft. If doing ahead, once it has boiled, leave the fruit to soak overnight.

To serve, remove the spices and serve on its own or with muesli or other cereals, with Greek yogurt on the side. Can also top with nuts just before serving. Serve warm or cold depending on the season.

Also good with various other dried fruits, and/or a splash of Calvados.

Serves 4.

Adapted from Entertaining with Friends, p. 11.

Savory Mushroom Pie

1 pie crust, preferably whole wheat
2 T. mild cooking oil
1 small onion, sliced
4 scallions, white part only, sliced
1 leek, white part only, cleaned and sliced
1 t. grated fresh ginger
1 T. white wine vinegar
2 c. cleaned and sliced firm mushrooms, such as button, cremini, or portobello
1/2 lb. tofu
1/2 c. sour cream

Heat the oil in a skillet over medium-high heat. Add the onion, scallions, leek, and ginger, and satue over medium heat until the vegetables are limp, about 10 minutes. Add the vinegar and stir until it evaporates, about 3 minutes.

Add the mushrooms and saute until they start to give up their liquid, about 4 minutes. Remove from the heat.

In a food processor or blender, combine the tofu and sour cream and process until smooth. Turn into a large mixing bowl, then transfer the mushroom mixture into the bowl using a slotted spoon. Stir to blend. (Can be made up to 2 days in advance and kept refrigerated.)

Roll out the dough, if needed, into a 10" round. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns too quickly, cover with foil, lower the heat to 300 degrees, and bake about 10 minutes more.

(Whole pie can be made in advance and kept refrigerated for up to 3 days, or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes.)

Serves 4.

Adapted from Almost Vegetarian, p. 164.

Savory Carrot Pie

1 pie crust, preferably whole wheat
6-7 medium carrots, peeled and sliced
2 bay leaves
2 t. grated fresh ginger
1 c. fresh orange juice
2 c. water (or to cover)
1/2 t. ground cinnamon
Pinch of ground nutmeg
Pinch of dry marjoram, crumbled
1 large egg, lightly beaten
1 c. part-skim ricotta cheese
1/2 c. grated imported Parmesan cheese

In a large saucepan, combine the carrots, bay leaves, ginger, orange juice, and water to cover. Bring to a boil over medium-high heat, cover, turn the heat down to medium, and simmer until the carrots are mushy, about 20 minutes.

Pick out the bay leaves. Using a slotted spoon, transfer the carrots to the work bowl of a food processor. Puree in pulses so it doesn't become watery. Add the cinnamon, nutmeg, and marjoram and process briefly to blend. Transfer to a large mixing bowl and stir in the egg, ricotta cheese, and Parmesan cheese until thoroughly combined. (Filling will keep 2 days in the refrigerator.)

Roll dough if needed to a 10" circle. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil, lower heat to 300 degrees, and make about 10 minutes more.

(Whole pie can be kept refrigerated, tightly wrapped, for 3 days or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes until warmed through.)

Serves 4.

Adapted from Almost Vegetarian, p. 163.  

Chickpea Curry

3" chunk fresh ginger, peeled
6 large garlic cloves
1 T. unsalted butter
1 large white or yellow onion, chopped
1/2 c. minced fresh cilantro
1 T. Madras-style curry powder
1 T. ground cumin
2 t. ground coriander
2 t. ground turmeric
Pinch of cayenne pepper
4 large tomatoes, peeled, seeded, and chopped
1 Granny Smith apple, peeled, cored, and diced
3 c. cooked chickpeas, drained (and rinsed, if canned)
1 T. fresh lemon juice
1/4 c. raisins
2 T. unsweetened shredded coconut
1 c. plain low-fat yogurt, plus more to taste
Hot cooked rice, preferably jasmine or basmati

Finely grate the ginger and garlic with a cheese grater.

Heat the butter in a medium skillet, and saute the ginger, garlic, onion, cilantro, curry powder, cumin, coriander, turmeric, and cayenne pepper over medium-low heat until the onion is soft and translucent, about 10 minutes.

Stir in the tomatoes, apple, and chickpeas, and cook over low heat, covered, stirring occasionally, until the tomatoes have cooked down into a pulpy stew, about 20 minutes.

Add the lemon juice, raisins, and coconut, and simmer, uncovered, stirring occasionally, for 5 minutes, just to thicken and blend.

Turn off the heat, stir in the yogurt, cover, and let rest for 10 minutes before serving.

Serves 4.

Adapted from Almost Vegetarian, p. 156. 

Carrot-Ginger Risotto

4 c. vegetable broth
1 2" piece ginger, peeled and very thinly sliced, plus 1 t. finely grated fresh ginger
2 scallions, chopped, green and white parts kept separate
1/2 c. fresh orange juice
1 T. unsalted butter
1 carrot, peeled and diced
1 T. finely grated orange zest
1 c. arborio rice
2 T. mirin (Asian sweet rice wine for cooking) or white wine
1 T. heavy cream

Put the broth, sliced ginger, scallion greens, and orange juice into a saucepan. Cover and bring to a boil over medium-high heat, turn down the heat to medium-low, and simmer gently for 30 minutes. Strain it through a fine sieve, discard the ginger and scallions, then pour the broth back into the pan and return it to a simmer. (Broth can be made in advance and kept for up to 5 days, or frozen indefinitely.)

In a separate saucepan, melt the butter over medium-low heat and saute the whites of the scallions, carrot, grated ginger, and orange zest until the scallions are soft and limp, about 7 minutes. Add the rice and stir until it's well coated with the seasonings and glistening, about 3 minutes.

Add the mirin or white wine and stir vigorously until it evaporates, about 1 minute.

Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladle-full of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring in this way until the kernels are plump and no longer chalk white at the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind, and there are pools of broth on the surface. It's done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, yet somewhat creamy, rice pudding.

When the risotto is very nearly done, add the heavy cream and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 129.