Ve(getari)an Lemon-Basil Orzotto

After seeing this recipe pop up on my blog roll yesterday, I just knew I had to make it... with a few little tweaks.

I'm definitely no stranger to making risotto the traditional way and here's what I've learned: It's not so much about the ingredients as it is about the technique. Once you understand that, you can have fun playing around with the ingredients and change things up from the standard arborio rice (which, truth be told, I'm not a huge fan of rice if another option is available) that the Italian's use. Essentially, you start by toasting your grain of choice in a little bit of olive oil or butter, add in a splash of white wine (or not), stir it until the liquid has absorbed, and then add your liquid of choice in small doses, stirring occasionally while the liquid absorbs and starches are released from your grain of choice thereby creating a rich, creamy dish without a drop of cream. I've used this technique with the standard rice, but also with orzo, barley, and spelt, each time with the same rich results.

Ve(getari)an Lemon-Basil Orzotto

that brand of veg stock gives a deep color to the dish

Ingredients:
1 Tbs. olive oil
1 cup orzo (that's the little pasta that looks like rice)
1 shallot, diced
3 Tbs. lemon juice (that's about how much I got from 1 lemon)
2 cups of vegetable stock (you might need more or less depending on how long you let the orzotto cook)
asparagus, sliced on the bias (I used 6 spears, but you can use more or less depending on your taste)
peas (you guessed it- straight from the freezer!)
3 Tbs. parmesan, grated *omit for vegan
1 Tbs. lemon zest (from the lemon I juiced)
2 Tbs. fresh basil, shredded
salt & pepper to taste

Directions:
In a heavy-bottomed saute pan over medium heat, toast the orzo in the olive oil until it starts to turn golden brown and smells nutty, about 2-3 minutes. Add in the shallot and lemon juice, stirring until absorbed, another minute or so. Now, here's where you need a little patience: Add 1/2 cup of vegetable stock at a time, stirring occasionally, until the liquid has been absorbed before making the next addition. Each addition will take a little bit longer to absorb (orzo cooks MUCH quicker than arborio rice does- about half the time), but you need to resist the urge to add the liquid too soon. With the 4th addition, toss in the asparagus and peas, as well as the parmesan if you're using it. Continue to stir until the liquid is mostly absorbed, then remove from the heat and add in the lemon zest and basil. By the time it makes it to the plate, your orzotto will have this amazing creaminess... and you didn't have to add a single drop of cream.

Enjoy!

Quinoa & Chick Pea Salad

Another no-recipe recipe coming at you... the beauty of this particular dish is that you can use whatever fresh produce you have on hand and make as much or as little as you want. (I made enough for 1-2 servings, depending on whether you count it as a side-dish or entree.) This "recipe" lends itself beautifully to swap outs so you can make it with just about anything in your pantry if you don't like quinoa: couscous, bulgar wheat, wheat berries, barley, brown rice, or any short cut pasta.

Quinoa & Chick Pea Salad

Ingredients:
quinoa
cooking liquid of choice (water, vegetable stock, chicken stock... whatever floats your boat)
carrot, diced
shallot, diced
cucumber, diced
roasted red pepper, diced
cherry tomatoes, diced
chick peas, drained and rinsed
extra virgin olive oil
red wine vinegar
any combination of fresh/dry herbs (I used parsley, thyme, basil, pinch of oregano)
salt & pepper to taste

Directions:
In an appropriately sized pot, cook the quinoa in your liquid of choice, adding the carrots about half through the cooking time. (For my single entree serving, I used 1/4 cup quinoa + 1/2 cup veg stock.)

Meanwhile, combine the rest of the ingredients in a large bowl. (I like to make my vinaigrette with 1 part vinegar to 2 parts oil.) Stir in the quinoa once it's absorbed all of the liquid and then cooled slightly. Finish with fresh herbs and enjoy at room temperature or, if you have the patience to wait, it's even better after it's been refrigerated for a couple of hours.

Enjoy!