White Bean, Lemon and Tomato
Combine 1 1/2 cups brown rice with 2 1/2 cups water over high heat. Bring to a boil, lower the heat and cook until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Chill if time allows. Toss with 1 cup cooked white beans, 1 cup halved cherry tomatoes, 1/4 cup chopped dill, 1/4 cup olive oil, 2 tablespoons lemon juice and 1 tablespoon minced garlic. Garnish: Chopped dill.
Grape and Ricotta
Substitute ricotta cheese for the white beans, grapes for the cherry tomatoes, basil for the dill and 1 chopped small shallot for the garlic.
Broccoli, Pine Nut and Sage
Steam 2 cups broccoli florets until just tender, about 5 minutes; shock in ice water, then drain and chop. Substitute 1/2 cup toasted pine nuts for the white beans, the broccoli for the cherry tomatoes and 1 tablespoon chopped sage for the dill.
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