Green and Red Rice Pilaf

Ingredients

1 cup wild rice mix
2 cups vegetable stock or water
2-3 tbs apple cider vinegar
3 green onions, sliced
1/2 lb green beans, trimmed, cut, and steamed
1 cup cherry tomatoes
1/2 cup cabbage, sliced
Salt and Pepper

 

How to make Green and Red Rice Pilaf

This is a yummy dinner or a hearty side dish that can be served both hot and cold.  The wild rice in the mix tends to turn the other rices a light purple/red color.

In a medium pan, bring rice and stock/water to boil, then reduce to a simmer.  Put the lid on, and cook for about 30 minutes or until tender.  (If using fresh green beans, you can steam them on top of the rice when the rice is about 10 minutes away from being cooked).

When rice is cooked, fluff with a fork and add the beans, cabbage, onions, tomatoes, S&P, and vinegar.  If serving cold, put in refrigerator.

Pasta with White Wine Sauce

 

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1/2-1 tbs olive oil
1/4 cup dry white wine
1/2-1 cup vegetable stock
3/4 lb asparagus
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
1 pinch salt (plus more for pasta water)
6-8 grape tomatoes, halved
Asiago and Parmesan cheese

How to make Pasta with White Wine Sauce

Serves 3-4

This recipe has become a staple in my house because of how easy it is to make and how DELICIOUS it is when you're done.

Be sure that you use good quality pasta in the dish because the sauce is so simple.  I used garlic basil linguine from Trader Joe's.  You can also use different vegetables, if you like.  I sometimes use green beans or broccoli; just be sure to adjust your cooking time a bit.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Add the trimmed and cut asparagus.  Make sure that there is just enough liquid to cover the asparagus.  Add the lemon pepper and salt.  Reduce heat to medium low and cover. 

When asparagus is crisp tender, add the pasta, tomatoes, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce.

Serve topped with cheese.  Enjoy!