Food recipes
Tossed Green Vegetables
Tossed Green Vegetables
Ingredients:
1 teaspoon Dijon mustard
2.5 ounces (70 grams) raw almonds, roughly chopped
9 ounces (250 grams) green beans, topped and tailed
1 bunch asparagus, woody ends removed
1 tablespoon olive oil
2 cups baby spinach
Directions:
1. Preheat the oven to 350°F (180°C).
2. Place the arborio rice, stock, and orange juice in a baking dish and stir to combine. Cover with a tight-fitting lid or with foil
and bake in the preheated oven for 40–45 minutes until nearly all liquid is absorbed and rice is al dente.
3. Whisk the stock, orange juice, and Dijon mustard for the vegetables in a small jug or bowl until smooth, and set aside.
4. To prepare the green vegetables, heat a good-sized frying pan or wok and add the almonds. Dry roast, tossing continually,
over a medium heat for 1–2 minutes until just brown.
5. Add the beans and asparagus and drizzle with olive oil, tossing in the pan to coat with oil. Increase the heat, adding the
stock, mustard, and orange juice mixture and cooking for 2–3 minutes.
6. Add the orange zest and spinach and cook for another minute or until the spinach is just wilted.
7. Serve immediately accompanied by spoonfuls of warm baked risotto.
104
Dal Kofta Balls and Curry
PREP TIME: 80 MINUTES • SERVES: 4–6 AS A MAIN OR 8 AS AN APPETIZER (MAKES 25 KOFTA BALLS)
This kofta takes a little time and effort to prepare, but the amazing flavors of the dish are well worth it. The
kofta can be prepared ahead of time and kept covered in the refrigerator; simply pop in the oven to cook while
you prepare the curry. Use your favorite good-quality curry paste in this recipe—anything from vindaloo, korma,
tandoori, or madras. For something different try serving the kofta balls as an appetizer with the Tofu-tzatziki.
PERFECT FOR NEW VEGETARIANS • LEGUME PROTEIN •
GREAT FOR ENTERTAINING • DIFFICULTY LEVEL ***
DAL KOFTA BALLS
3 cups water
105
Ingredients:
1 teaspoon Dijon mustard
2.5 ounces (70 grams) raw almonds, roughly chopped
9 ounces (250 grams) green beans, topped and tailed
1 bunch asparagus, woody ends removed
1 tablespoon olive oil
2 cups baby spinach
Directions:
1. Preheat the oven to 350°F (180°C).
2. Place the arborio rice, stock, and orange juice in a baking dish and stir to combine. Cover with a tight-fitting lid or with foil
and bake in the preheated oven for 40–45 minutes until nearly all liquid is absorbed and rice is al dente.
3. Whisk the stock, orange juice, and Dijon mustard for the vegetables in a small jug or bowl until smooth, and set aside.
4. To prepare the green vegetables, heat a good-sized frying pan or wok and add the almonds. Dry roast, tossing continually,
over a medium heat for 1–2 minutes until just brown.
5. Add the beans and asparagus and drizzle with olive oil, tossing in the pan to coat with oil. Increase the heat, adding the
stock, mustard, and orange juice mixture and cooking for 2–3 minutes.
6. Add the orange zest and spinach and cook for another minute or until the spinach is just wilted.
7. Serve immediately accompanied by spoonfuls of warm baked risotto.
104
Dal Kofta Balls and Curry
PREP TIME: 80 MINUTES • SERVES: 4–6 AS A MAIN OR 8 AS AN APPETIZER (MAKES 25 KOFTA BALLS)
This kofta takes a little time and effort to prepare, but the amazing flavors of the dish are well worth it. The
kofta can be prepared ahead of time and kept covered in the refrigerator; simply pop in the oven to cook while
you prepare the curry. Use your favorite good-quality curry paste in this recipe—anything from vindaloo, korma,
tandoori, or madras. For something different try serving the kofta balls as an appetizer with the Tofu-tzatziki.
PERFECT FOR NEW VEGETARIANS • LEGUME PROTEIN •
GREAT FOR ENTERTAINING • DIFFICULTY LEVEL ***
DAL KOFTA BALLS
3 cups water
105
Printed from https://recipe.bluelayer.org/recipe/67716/tossed-green-vegetables