Rice & Pasta
Asparagus & Broad Bean Risotto
Chicken & Chickpea Pilau
Eggplant & Tomato Pilau
Feta Pasta Bake
GF Kreplach or Ravioli Dough
Red Risotto with Roasted Pumpkin
Rice & Cheese Latkes
Rice Flake Porridge
Savoury Noodle Kugel
Smoked Salmon Pasta
Stuffed Succot Pumpkin
Vegetarian Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, Dairy, Naturally Gluten Free
(if you use parve cheese will be parve)
This makes a very generous dish for 4
or 8 as a starter.
10 slices of pumpkin roasted in the oven with a little olive oil, seasoning and a sprinkling of cinnamon for about 40 minutes. (Roast more it is delicious hot or cold with other things). I am using mugs here as an easy measure the actual size is not too important it's the proportion of rice to liquid.
Large red onion and 2 cloves of garlic
20 stems of ruby chard (reserve the leaves for a side dish)
2 mugs of risotto (Arborio rice)
Handful of fresh parsley
5 mugs of hot vegetable stock
Little olive oil
Generous handful of grated Parmesan
Chop the onion, garlic and the chard stems Fry these off in a large saucepan for 3-4 minutes in the olive oil
Add the rice and stir so that it is coated and season with a little salt.
Pour in 2 mugs of stock and cook on simmer until almost absorbed, add 2 more mugs of stock remaining stock. You will need to stir this to stop it from sticking.
Remove the pumpkin from the oven (or you could pre-cook this) and roughly chop. Chop the parsley
Continue to cook; when the majority of the liquid has been taken up by the rice, stir in the pumpkin and the remaining mug of stock.
The risotto rice is almost cooked - it should be al dente, stir in the parsley and the Parmesan, season again to taste. The parmesan will give it a creamy taste.
Serve with the Wilted Chard Leaves
Simply chop the leaves either finely or coarsely as you wish. Heat 2 tbsp of butter with 2 tbsp of olive oil (prevents the butter burning) and throw in the chard. Grate a little nutmeg over and a generous amount of black pepper. Toss together until wilted and serve.