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For years, this bake has been a hit in our house. I created it one day, craving something warm and Italian, but wanted to leave the table without feeling like I needed a pasta-induced nap. I substituted the pasta for brown rice with great results. Bonus: Without the pasta, I can enjoy a healthy sized portion, and not gain any weight the next day (providing you don’t eat the whole tray Ladies and Gents). It’s great as a side, but we enjoy it as a main, paired with a leafy salad.
Please don’t be scared off by short grain brown rice. A friend turned me on to it about 25 years ago, and I cannot live without it. The subtle sweetness, and moist chewiness of the grain takes flavor so well. It is also delicious on it’s own, or paired with just about anything: soups, sushi, croquettes, and stir frys. Ah, to bounce back and forth between a bite of stir fry, then a bite of plain brown rice. Ooooooh, but that’s another recipe, for another day
3 cups cooked short grain brown rice (I buy Lundberg brand)
10 ounces crushed tomatoes
3 medium zucchini, cubed
2 tablespoons tomato paste
3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon oregano
1 bay leaf
1/4 cup dry red wine
1/2 cup pitted black olives, sliced
himalayan sea salt and freshly grated black pepper to season
freshly grated parmesan for topping (optional)
1. In a large pot, heat the olive oil, then saute the onions, garlic, and zucchini until soft, about 5 minutes. Pour in the crushed tomatoes, tomato paste, olives, basil. oregano, bay leaf, and red wine. Bring to a gentle boil, then lower the heat, simmering for 30 minutes.
2. Put the brown rice into a large bowl. Using a slotted spoon, remove the vegetables from the sauce, and lay on top the rice. Using a ladle, spoon out half the sauce onto the rice and vegetables. The idea is for the sauce and vegetables to coat the rice without it becoming a soggy mixture.
3. Preheat the oven to 350 F. Gently fold the vegetables and sauce into the rice, taking care to coat (but not soak) all of the grains. Turn into a baking dish, and bake for 30 minutes. Season with salt and pepper and serve with freshly grated parmesan.
The sky is bullet grey, and the heavens have just opened up. I'm feeling particularly sloth like today. To keep my spirits up, I have thrown on a comfy oversized wooly cardie and slipped on some brightly colored Moroccan socks over my jeans. ...
Serve this savory, moist, and substantial nut roast with pride on Christmas Day. Top it off with lashings of Mushroom Sherry gravy (recipe below), and the most ardent carnivores will ask for seconds.
Vegetarian Nut ...
This is the ultimate party food. The flavors here are a perfect combination: Warming Caribbean spices in the tofu, mellowed by a cooling sweetness of coconut and thyme in the rice, finally set off by a tangy twist of coleslaw. Shooooot!!! Serve t...