Posts Tagged ‘olive oil’

Chestnut and Rice Casserole

Ingredients:

1 cup shelled raw chestnut meats 
2 cups uncooked white rice or brown rice 
4 cups vegetable broth or water 
1 tablespoon olive oil or butter 
10 ounce package of frozen chopped spinach, thawed 
1 cup grated cheddar cheese 
salt and pepper to taste 

Casserole Topping:
1/8 cup seasoned bread crumbs 
1/8 cup parmesan cheese 

Directions:

Boil shelled chestnut meats in liquid of choice about 9 minutes or until slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer. 
Combine the rice and olive oil with the liquid in the glass dish. Cook at full power in microwave for about 15 minutes. There will probably be some extra liquid after cooking rice, do not discard it. Add the spinach, chestnuts and cheddar cheese to the rice and liquid. Mix topping ingredients and sprinkle on top. Bake uncovered in oven at 350 degrees for 30 to 45 minutes. Makes 8 servings.

Saucy Beans and Spring Greens Over Couscous

Ingredients:

Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.