Since my daughter is home from university for the summer, I’ve been trying my hand at more vegetarian dishes ~ which she loves. It’s hard for someone like me to “embrace” vegetarianism wholly, especially when you grew up with red meat still crawling off the grill. But as I get older I do like some of the meatless dishes I prepare.
I found this gem out of the book Simply Delicious Vegetarian, by Carla Bardi. It was one of those Barnes and Noble Bargain priced books only $9.98. Everything that I’ve tried out of it so far has been pretty darn good. The wonderful thing about trying recipes is that you can “change” them to meet your own specifications. I don’t like peas or lima beans for that matter. Que the wavy screen and music and go into the past….I can still remember sitting at the dinner table (for hours) because I refused to eat peas or lima beans. Thank goodness I had Daisy the dog…good dog. So, unless hell is freezing over…uh no peas or lima beans for me. I’m and adult!
I replaced the red pepper with hot peppers I’m growing in my garden ~ lots of possibilities for sure. I really loved the gherkins and capers in this dish. The combination of sweet and salty is great and just enough. This is a wonderful dish. It kept well for work the next day ~ definitely a keeper. Here’s the recipe and enjoy. Happy miles to you.
Baked Rice Salad
With peas, green beans, and corn
1 small onion
1/3 cup extra-virgin olive oil
1-1/2 cups short-grain rice
Generous 2-1/3 cups vegetable stock, boiling 5 oz fresh or frozen green beans, chopped
5 oz fresh or frozen peas
1 large red pepper
6 pickled gherkins, drained and chopped
1 tablespoon salt-cured capers, rinsed
3 tablespoons white wine vinegar
5 oz canned corn (sweetcorn)
4 oz arugula (rocket), chopped