Tag Archives: vegetarian dish

Risoni and Wild Rice Salad


As you are already accustomed, here it is the original recipe that was translated before in Romanian. It is from a book called โ€œCooking for Twoโ€ , 1996 and writen by two chefs, Richard Olney and Simon Wheeler. I followed it years ago and I liked it. Simple. Now here it is.

Risoni and Wild Rice Salad

Serves 2 of course

Ingredients:

  • 1/4 cup risoni (a form of short-cut pasta, shaped like a large grain of rice)
  • 1/4 cup wild rice (you can replace it with other rice but remember the boiling time too)
  • 2 tsp oil
  • 4 green shallots, chopped (spring onions)
  • 3 tsp chopped fresh lemon grass
  • 1 tsp lime juice
  • 1/4 tsp fish sauce
  • 30 g butter

Method:

  • Add risoni to a pan of boiling water, boil, uncovered, until tender; drain. Add rice to a pan of boiling water, boil, uncovered, about 40 minutes or until tender; drain.
  • Heat oil in pan, add shallots and lemon grass, cook, stirring, until shallots are soft. Add risoni, rice, juice and sauce, stir until heated through; transfer to serving dish.
  • Add butter to same pan, cook until butter is lightly browned, pour over nice mixture; mix gently.

Enjoy your meal!

  • Risoni and rice can be cooked a day ahead.
  • Storage: Covered, in refrigerator.
  • Freeze: Not suitable.
  • Microwave: Risoni and rice suitable.

Ps: writing this it felt like a broken English to me today. I don’t know why. I may be tired but I do not realize I am. ๐Ÿ™‚

Elena G

English Pie


‘Good House Keeping Cookery Book’ from 1985 provides me again with another amazing pie. I admit it is one of the least favourite pie of mine. I don’t like some of the vegetables, but I know it is very healthy and good. And vegetarian. I made it once for the sake of someone dear and it was a success, as always. I almost wish to make it again, as I write about it for the second time (first time being in Romanian). I imagine a mother and a father and 2-3 kids, around the table and a hot dish pie in the middle of it, steaming, plus boiled French beans and Brussels sprouts or stir-fried spring beans, to serve. A…

Wholemeal Vegetable Pie

Serves 4

Ingredients:

  • ย 3 medium leeks, trimmed
  • 275 g (10 oz) swede, peeled
  • 225 g (8 oz) turnip, peeled
  • 4 medium carrots, peeled
  • 100 g (4 oz) butter
  • 225 g (8 oz) large flat mushrooms, sliced
  • 25 g (1 oz) plain flour
  • 300 ml (1/2 pint) vegetable stock
  • 175 g (6 oz) Cheddar cheese, grated
  • 30 ml (2 tbsp) chopped fresh herbs (e.g. parsley, chives, thyme, marjoram) or 10 ml (2 tsp) dried herbs
  • salt
  • freshly ground pepper
  • 175 g (6 oz) Wholemeal Shortcrust Pastry or a simple shortcrust pastry
  • beaten egg, to glaze

Method:

  • Cut the leeks into 2,5 cm (1 inch) lengths, then wash well under cold running water to remove any grit. Cut the swede, turnip and carrots into small bite-sized chunks.
  • Melt the butter in a large saucepan, add the prepared vegetables and fry over moderate heat for about 10 minutes until golden brown. Add the mushrooms and cook for a further 2-3 minutes.
  • Sprinkle in the flour and cook gently, stirring, for 1-2 minutes. Gradually blend in the vegetable stock. Bring to the boil, stirring constantly, then simmer for 5-10 minutes or until the vegetables are just tender.
  • Remove the pan from the heat and stir in the cheese, herbs, salt and pepper to taste. pour into a 1.1 litre (2 pint) pie dish and allow to cool for about 1 hour.
  • Roll put the pastry on a floured surface. Cut out a thin strip long enough to go around the rim of the pie dish. Moisten the rim with water and place the strip of pastry on the rim.
  • Roll out the remaining pastry to cover the pie. Moisten the strip of pastry on the rim of the dish, place the lid on top, trim off any excess pastry and press to seal.
  • Knock up and flute or crimp the edge. Decorate the top with any pastry trimmings. If you want to eat this as a ready meal, later, freeze it. If not, brush with beaten egg. Chill in the refrigerator for 15 minutes.
  • Bake the pie in the oven at 190ยฐC, 375ยฐF, mark 5 for 15-20 minutes until lightly browned. Serve hot, with vegetables.

Bon appetite!