Brown Rice Pilaf with Pine Nuts

A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightly toasted pine nuts add more flavor along with some crunch.

RECIPE:

1 tablespoon pine nuts
1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.

Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.

Uncover, add the pine nuts, and toss lightly.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings

Polenta with Wine-Glazed Mushrooms

For this recipe, I simply topped some Pan-Grilled Polenta Rounds with my Wine-Glazed Mushrooms. The combination is elegant and delicious!

RECIPE:

1 tube of prepared polenta (plain)
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound fresh white or brown (crimini) mushrooms, or a mixture, sliced
Generous pinch of dried thyme leaves
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the shallot and garlic, and saute for a minute or two, until fragrant. Do not let the shallot or garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

To serve, arrange polenta slices on serving plate(s). Top with the mushroom mixture, and sprinkle with the remaining 1/2 tablespoon of parsley.

-- 4 servings (2 polenta slices per serving)

Saffron-Parmesan Risotto

For this risotto, I started with my vegan recipe for Saffron Risotto and added some Parmesan cheese to make it more authentically Italian.

I love both versions. Which do you prefer?

RECIPE:

4 cups (1 quart) vegetable broth
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
1/2 teaspoon saffron threads
2 tablespoons grated Parmesan cheese
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley

In a large saucepan, heat the broth over medium heat almost to a boil. Reduce the heat to low or medium-low, and keep the broth at a slow simmer.

In a separate large saucepan or Dutch oven, heat the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

Add the rice to the onion mixture, and saute for a minute or two, until all the rice is coated.

Add the wine and the saffron to the rice mixture, and saute over medium heat until most of the liquid is absorbed.

Add the hot vegetable broth to the rice mixture, 1/2 cup at a time, stirring constantly each time until most of the liquid is absorbed before adding more.

Repeat until the rice is tender and creamy, but still slightly firm in the middle (al dente). The process will take at least 20-35 minutes. You may not need to add all of the broth, or you may need to add some water or more broth to achieve the desired consistency. The finished risotto should not be runny, but should also not be stiff.

Stir in the Parmesan, along with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

Polenta with Stewed Peppers, Tomatoes, and Green Beans

For this dish, I started with my beloved recipe for Polenta with Stewed Peppers, Tomatoes, and Chickpeas and substituted fresh green beans in place of the chickpeas. It turned out to be a delicious variation.

Serve with some crusty bread to soak up all the delicious sauce.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 small yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
8 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)

In a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, green beans, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 45 minutes, or longer as needed, until the green beans are tender.

Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.

Meanwhile, cut the polenta into 8 slices. Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

To serve, arrange polenta slices on serving plate(s). Top with the vegetable mixture.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings (2 polenta slices per serving)

Polenta with Spinach and Pine Nuts

For this dish, I started with my recipe for Polenta with Spinach, Raisins, and Pine Nuts and simply left out the raisins, since several of my friends dislike those sweet, chewy morsels.

This variation is just as good.

RECIPE:

1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

To serve, arrange polenta slices on serving plate(s). Top with the spinach mixture.

-- 4 servings (2 polenta slices per serving)

Polenta with Stewed Peppers, Tomatoes, and Chickpeas

My Italian grandmother used to top polenta with stewed meats. I like to replace the meat with vegetables and beans.

Add a green salad and perhaps some crusty bread for a healthy and satisfying meal.

RECIPE:

2 tablespoons extra virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)

In a deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.

Meanwhile, cut the polenta into 8 slices. Heat the remaining1 tablespoon of olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

To serve, arrange polenta slices on serving plate(s). Top with the chickpea mixture.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings (2 polenta slices per serving)

Saffron Risotto

This recipe was inspired by the classic Risotto Milanese. Here I use vegetable broth instead of the traditional chicken broth, substitute good olive oil in place of the traditional butter, and omit the Parmesan cheese to make it vegan-friendly.

While saffron is quite expensive, a little bit goes a long way. And having some on hand is a good excuse to enjoy this delicious risotto frequently.

RECIPE:

4 cups (1 quart) vegetable broth
2 tablespoons extra virgin olive oil
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
1/2 teaspoon saffron threads
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley

In a large saucepan, heat the broth over medium heat almost to a boil. Reduce the heat to low or medium-low, and keep the broth at a slow simmer.

In a separate large saucepan or Dutch oven, heat the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

Add the rice to the onion mixture, and saute for a minute or two, until all the rice is coated.

Add the wine and the saffron to the rice mixture, and saute over medium heat until most of the liquid is absorbed.

Add the hot vegetable broth to the rice mixture, 1/2 cup at a time, stirring constantly each time until most of the liquid is absorbed before adding more.

Repeat until the rice is tender and creamy, but still slightly firm in the middle (al dente). The process will take at least 20-35 minutes. You may not need to add all of the broth, or you may need to add some water or more broth to achieve the desired consistency. The finished risotto should not be runny, but should also not be stiff.

Season with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

Brown Rice Pilaf with Cashews

While I was growing up, the cooks in the family made rice pilaf using white rice. Here I substitute brown rice, because I like the texture and the extra nutritional value.

In this version, cashews add a delicious crunch.

RECIPE:

1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/3 cup roasted, salted cashews (or more to taste*), coarsely chopped

In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.

Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.

Uncover, add the cashews and toss lightly.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings

* Note: If you’re a big fan of cashews (as I am), feel free to increase the quantity to 1/2 cup.

Mushroom Risotto

This is my favorite risotto recipe. The mushrooms add a deep earthy flavor to the rich, silky rice, while a sprinkling of parsley adds a fresh, green overtone.

RECIPE:

4 cups (1 quart) vegetable broth
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped onion
1 cup Arborio rice
1/4 cup dry white wine
8 ounces fresh crimini (brown) mushrooms, coarsely chopped*
Salt and freshly ground pepper to taste
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

In a large saucepan, heat the broth over medium heat almost to a boil. Reduce the heat to low or medium-low, and keep the broth at a slow simmer.

In a separate large saucepan or Dutch oven, heat 2 tablespoons of the olive oil over medium to medium-low heat. Add the onion, and saute for 4-6 minutes, until the onion is soft and translucent. Do not let the onion burn.

Add the rice to the onion mixture, and saute for a minute or two, until all the rice is coated.

Add the wine to the rice mixture, and saute over medium heat until most of the liquid is absorbed.

Add the hot vegetable broth to the rice mixture, 1/2 cup at a time, stirring constantly each time until most of the liquid is absorbed before adding more.

Repeat until the rice is tender and creamy, but still slightly firm in the middle (al dente). The process will take at least 20-35 minutes. You may not need to add all of the broth, or you may need to add some water or more broth to achieve the desired consistency. The finished risotto should not be runny, but should also not be stiff.

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-high heat. Add the mushrooms, along with salt and pepper to taste. Saute for 3-4 minutes, until the mushrooms are cooked through.

When the rice is almost done, stir in the cooked mushrooms, along with any mushroom juices in the pan.

Continue cooking, adding more liquid as needed, until done. Stir in the Parmesan, along with salt and pepper to taste. Cook, stirring, for another minute or two to blend all the flavors.

Sprinkle with the parsley, and serve.

-- 3-4 servings

* Note: Crimini mushrooms are sometimes sold as “baby portobellos” or “baby bellas”. If you cannot find them, feel free to substitute other wild mushrooms or regular white mushrooms.

Polenta with Broccoli

In the Italian-American home where I grew up, my Grandma Marianna would serve this dish on a regular basis, only she made her own polenta. Here I opt for the shortcut of using prepared polenta that is sold in tubes, which I slice and pan-grill.

The flavors of polenta and broccoli complement each other so well that the final product is far greater than the sum of its parts.

RECIPE:

1 tube of prepared polenta (plain)
3 tablespoons extra virgin olive oil, divided
4 cups fresh broccoli florets (approx. 1 pound)
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, blanch the broccoli by boiling in water until crisp-tender, about 3-6 minutes. The cooking time will depend on the size of the florets. (Alternatively, you can microwave the broccoli with 1/4 cup of water for a similar length of time until crisp-tender.) Rinse the cooked broccoli under cold water to stop the cooking, and drain.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the garlic, and saute for a 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Add the broccoli to the skillet, and season with salt and pepper to taste.

Saute over medium to medium-high heat for 3-5 minutes to heat the broccoli and blend the flavors.

To serve, arrange polenta slices on serving plate(s). Top with the broccoli.

-- 4 servings (2 polenta slices per serving)

Simple Turmeric Rice

Many years ago, my ex-mother-in-law taught me this trick: Adding some ground tumeric to basic steamed white rice adds an exotic color and flavor element for very little extra cost or effort.

I like to top the finished product with some chopped fresh parsley for even more color and flavor.

RECIPE:

2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1 cup long-grain white rice
1/2 tablespoon chopped fresh parsley for garnish (optional)

In a medium saucepan, bring the water to a boil over high to medium-high heat.

Stir in the salt, turmeric, and rice. Return to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is absorbed.

Transfer to serving dish. Sprinkle with chopped parsley, if desired.

-- 4 servings

Polenta with Spinach, Raisins, and Pine Nuts

This elegant dish combines two of our favorite recipes - our Spinach with Raisins and Pine Nuts and our Pan-Grilled Polenta Rounds. Baby spinach is sauteed in garlic-infused olive oil with toasted pine nuts and wine-soaked raisins, and then served over lightly toasted polenta slices.

The result is impressive enough for a special holiday feast, but easy enough to make anytime.

RECIPE:

1/4 cup raisins, black or golden
1/4 cup white wine (or water, if you don’t want to use wine)
1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste

In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

To serve, arrange the polenta slices on serving plate(s). Top with the spinach mixture.

-- 4 servings (2 polenta slices per serving)

Pan-Grilled Polenta Rounds

I always keep a tube or two of polenta in my pantry. Slicing it up and lightly browning the slices on the stove results in an easy and delicious side dish - a delightful alternative to potatoes, rice, or pasta.

It's also good as a meal base. Just top the browned polenta rounds with stewed or sauteed veggies, or cheese, or a hearty sauce.

RECIPE:

1 tube of prepared polenta
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil

Cut the polenta into 8 round slices. Sprinkle each polenta slice on both sides with salt and pepper to taste.

Heat the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

-- 4 servings (2 polenta slices per serving)