Mediterranean Brown Rice & Vegetable Bake

I flagged this recipe some time ago as one to try, and if good, I would add it to this blog.  In the meantime, my sister and her husband decided to become vegetarians. No meat, fish, fowl or anything that has a mother. Only plant- based foods.  Wow, as an Italian American family where food has played a very central role throughout our lives, that's hardcore.

Given the health benefits vegan-ism brings, my husband and I are contemplating doing the same - well perhaps not so drastic, but at least eliminating meat and foul flesh from our diets. As a result, this recipe jumped to the top of the pile of new recipes to try.  The fact that it contains no meat and is suitable as an entree, in my mind, made it a pretty good vegetarian option.  A closer look, however, reveals it still contains some cheese and eggs -- no no's for true vegans. 

The recipe comes from an ad in Cooking Light magazine for Mahatma brand brown rice. I liked the fact that it is chock full of vegetables, including sun-dried tomatoes, and used ricotta cheese to keep it moist and tender.  To my delight, it is simply delicious, full of flavor and retains a rather substantial texture to consider as a substitute as an entree.

The ad shows it shaped as a loaf, suggesting it could be an alternative to a meat loaf. Actually, it can.  When cold, it firms up nicely so it can be sliced and made into a delicious meat-free sandwich. 

I would definitely make it again. To satisfy my sister's vegan issues, I don't see why the ricotta and eggs couldn't be replaced with either some pureed soft tofu mixed with a tablespoon or two of ground flaxseeds; or, possibly some pureed pumpkin or sweet potatoes. Either combination would provide the moisture and binding properties the cheese and eggs provide. As for my husband and I going vegan, I'll keep you posted. 



Mediterranean Brown Rice & Vegetable Bake
from Mahatma Brown Rice

2 c. cooked brown rice
1 large onion, finely chopped
3 stalks celery, finely chopped or 1 cup chopped fennel bulb
3 cloves garlic, minced
2 cups finely chopped mushrooms
1/2 c. drained sun-dried tomatoes, chopped
1/2 c. chopped almonds
1/2 c. ricotta
2 eggs, lighted beaten
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper flakes
1/2 tsp. black pepper
1/4 c. chopped parsley
1/4 c. chopped fresh basil

Prepare brown rice according to package directions.

Heat a 10-12 inch skillet, add 2 T. olive oil. Add the onions, garlic and celery (or fennel) and saute for 6 minutes until vegetables are tender.

Add the mushrooms, tomatoes and pepper flakes and saute until mushrooms have released their moisture and much of the moisture has evaporated. Set aside to cool.

In a large bowl, mix together the eggs and ricotta. 

Add to the egg mixture the cooled vegetables, the salt and pepper, Parmesan cheese, the parsley and basil and the nuts. Mix well to combine all ingredients.

Add the brown rice and mix together.  Lightly oil a loaf or casserole dish. 

Pour the mixture into the dish and spread evenly. Cover tightly with aluminum foil.

Bake in a 350 degree oven for 40 minutes.  Remove foil, and bake another 10-20 minutes.

To serve, sprinkle with some parsley and Parmesan.

Orzo & Rice Salad

This delicious salad comes to me by way of a Middle Eastern friend of my daughter. It has become one of my favorite side dishes to make, and is chock full of a wonderful blend of textures and flavors. I especially like it for summertime barbeques or potluck gatherings as it is tasty either cold or at room temperature, and can be made a day in advance.  

The base of the dish is a mixture of orzo pasta and wild rice. The orzo serves as the dish's main ingredient, and is a great base to soak up the flavors of the vegetables and the balsamic vinegar/lemon juice/olive oil vinaigrette dressing.  The wild rice lends a nice, nutty, chewy texture to the mixture.

The vegetables can be varied to suit your taste, but some, like the green onions, parsley and red  pepper, in my opinion, are must-haves to either boost flavor or add wonderful color to the dish. Other essentials include the raisins and walnuts, raisins for their sweetness and walnuts for the crunch.

The salad is easy to prepare and is best after a few hours when the flavors have had a chance to blend and fully penetrate the rice and pasta. As you can see from the photos, it has a wonderful mix of colors and goes well with any grilled, broiled or roasted meat.

Orzo & Wild Rice Salad

1 cup dry orzo pasta, cooked according to package directions

1/3 c. wild rice, cooked separately according to package directions

1/3 c. sweet red pepper, chopped

1/3 c. green pepper, chopped

1/3 c. red onion, chopped

3 green onions, chopped (white & green parts)

2 cloves garlic, finely minced

1/3 c. raisins

1/3 c. walnuts, roughly chopped

Vinaigrette dressing:

2-3 T. extra-virgin olive oil

2-3 T. lemon juice

1-2 T. balsamic vinegar

salt and pepper to taste

Mix cooked and well drained orzo pasta and wild rice. Add all the chopped vegetables, the raisins, and walnuts and mix well together.

To season and dress the salad, add 1/2 tsp. salt and 1/4 tsp. black pepper. Add 2 T. of the olive oil, 2 T. of the lemon juice and 1 T. of the balsamic vinegar. Taste and adjust seasoning and dressing ingredients accordingly. 

Let the salad rest for at least an hour either in or out of the refrigerator to allow the flavors to blend together.