Lentil and Rice Casserole

1 tbsp olive oil
1 large onion, chopped
2 tsp each cumin and coriander seeds
1 tsp peppercorns
2 garlic cloves, chopped
150g brown rice
150g green lentils
1/2 tsp salt
350g tomatoes, sliced
1 cinnamon stick, halved
850ml vegetable stock

Fry the onion and garlic in the oil for 5 minutes until lightly browned.

Crush the seeds and peppercorns with a pestle and mortar, add to the pan. Fry for 2 minutes, then stir in the lentils, rice and salt.

Take out half the mixture, and add a layer of tomatoes on top of the rest before putting the lentils back in. Then add the stock, bring to the boil, cover and simmer for 35 minutes. You might need a bit more water.

Serves 4.

Lemony Rice and Peas

A good standby, this one - I had everything in the cupboard except some spring onions which can easily be obtained on the way home from work. I didn't bother with the coriander because I didn't have any fresh, but it was still lovely. I also used small tins of lentils and chickpeas and made a half portion, as there blatantly aren't 10 of me!

Recipe link

Chick Pea and Aubergine Casserole

2 onions, chopped
2 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 garlic cloves, chopped
2 aubergines, chopped into chunks
1 red chilli, chopped
1 tsp saffron
1 tsp salt
2 x cans chickpeas
175g basmati rice
115g green olives
1 lemon, sliced
400ml vegetable stock
fresh coriander

Fry the onions in the oil for 5 minutes, add the cumin, coriander, garlic, aubergine, chilli, saffron and salt. cook for a couple of minutes. Add the chickpeas, rice, olives, lemon slices and stock. Bring the the boil, cover and cook gently for 20 minutes. Stand for 5 minutes then stir through the coriander and serve.

Herby pea risotto

Serves 1

80g arborio rice
250ml stock
1 onion
100g frozen peas (or a mix of peas, broad beans, green beans etc - whatever's in the freezer)
teaspoon lazy garlic
fresh chopped chives and basil
parmesan
knob of butter
splash of white wine

Melt the butter and gently fry the onion and garlic for a couple of minutes. Add the arborio and coat in the melted butter, then add the wine and stir until it evaporates. Add the stock slowly, stiring until each spoonful of stock is absorbed before adding more. A couple of spoonfuls of stock from the end add the frozen peas and stir in. When all the stock is absorbed and the rice is cooked add the cheese and herbs, stir, season, stir a bit more and serve.

Vegetable Biryani

Tonight I'm trying this baked veg biryani. I've modified the recipe a bit, I'm using carrot instead of sweet potato because that's what I have, I'm using a mix of sugar snap peas and green beans, and I've chucked some broccoli in because I can't think of anything else to use it in this week. I'm also using plain cashews rather than salted ones. But fingers crossed it should still turn out OK.

Update - it was good, but HOT. A medium or mild curry paste probably wouldn't do any harm...

Fennel and Leek Risotto

This is another Abel & Cole recipe. The one thing that annoys me about that website is that they rarely say how many it serves. I made roughly half of this, and it made two big portions, and was pretty good.

It also gave me an excuse to finish the bottle of wine...

Cabbage and Onion Rice

25g pine nuts
15g butter
15ml olive oil
500g onions, sliced
500g cabbage/spring greens/kale etc, shredded
250g brown basmati rice
25g parmesan (plus extra to serve)
1 - 2 tsp balsamic vinegar

Toast the pine nuts and set aside.

Heat the oil and butter in a large pan. Stir in the onions, cover and cook gently for about 20 minutes.

Meanwhile cook the rice according to the packet instructions.

Uncover the pan and continue to cook gently until the onions have turned golden. Add the balsamic vinegar and season well, then cook for a further 1 - 2 minutes. Remove from heat and set aside.

Blanch the cabbage in a pan of lightly salted boiling water for about 3 minutes. Drain well, add to the onions and cook over a low heat for 3 - 4 minutes.

Drain the rice and add it to the onions and cabbage. Toss thoroughly to mix.

Season and stir in the parmesan. Serve, scatter the pine nuts over the top and parmesan if you like.

Serves 4.

Lemon and Leek Risotto

This may not be the most diet friendly recipe around, but boy is it good...

50g butter
1 onion, chopped
2 garlic cloves, crushed
2 leeks, trimmed, washed and sliced
200g green beans, trimmed and chopped
250g risotto rice
6 bay leaves
150ml white wine
1 litre hot vegetable stock
juice and rind of 1 large lemon
50g marscapone
50g parmesan, grated
pepper

Melt the butter in a large pan and cook the onion, garlic, leek and beans until soft but not brown. Stir in the rice and bay leaves until the grains are glossy, add the wine and reduce by half.

Add the stock a spoonful at a time until absorbed, cook for about 20 minutes or until creamy but still with a bit of bite.

Add the lemon juice, rind and pepper and cook, stirring for about 5 minutes. Then add the cheese, stir, take off the heat, cover and rest until all nicely melted together.

Serve and drool.

Serves 2.

Vegetable Risotto

I was thrown tonight, I was expecting another helping of root veg and I came home to peppers, courgettes, tomatoes and green beans! Cue a bit of hasty rethinking of what to cook tonight. I ended up with this:

1 red pepper, chopped
2 tsp olive oil
1 small onion, chopped
1 clove garlic, crushed
150g brown rice
180ml vegetable stock
500ml water
2 medium courgettes
3 medium tomatoes, chopped
20g parmesan cheese, coarsely grated
1 tsp dried oregano

Heat oil in a large pan, cook onion and garlic until soft. Add rice, stock and water, bring to the boil, reduce heat and simmer for 30 minutes (until tender and almost all liquid absorbed).

Cut courgette into thin strips lengthways - a mandolin or vegetable peeler works well for this.

Stir courgette, pepper and tomato into rice. Cook for about 3 minutes or until vegetables soften. Stir in the cheese and oregano.

Serves 2.

Warm pumpkin, beetroot and alfafa salad

75g brown rice
3 beetroot
400g butternut squash
1.5 tbsp olive oil
1tsp cumin seeds
4 garlic cloves
1/2 tbsp red wine vinegar
50g alfafa sprouts
spinach

Heat the oven to 200c. Wrap the beetroot loosely with foil and roast for 45 minutes. At some point cook the rice and set it aside.

Peel the squash and scrape out the seeds. Cut it into chunks and put on a baking tray. Sprinkle with 1/2 tbsp oil and the cumin seeds, add the garlic and roast with the beetroot for 30 minutes.

Remove the veg, peel and chop the beetroot. Peel the garlic cloves. Mash one of them with the rest of the olive oil and red wine vinegar to make a dressing and season.

Put the rice, roast veg and remaining garlic cloves in a big bowl and mix together. Add the alfafa sprouts and stir in. Serve on a bed of baby spinach leaves. (The leaves from the beetroot would have been better, but mine didn't come with any).

Serves 2

Quinoa and rice with pumpkin seeds and broccoli

1 tbsp extra virgin olive oil
2 small onions, chopped
60g brown rice
60g quinoa
300ml vegetable stock
125g frozen peas
125g small broccoli florets
25g pumpkin seeds

Heat the oil in a pan and saute the onion for about 5 minutes. Add the rice, quinoa and stock , stir, bring to the boil and simmer for 20 - 25 minutes until the liquid has been absorbed and the grains are tender. I found it needed more liquid as it was cooking.

Add the peas and broccoli and cook for another 3 - 4 minutes. At this point I departed from the recipe, decided it needed a bit more flavour and added some soy sauce too.

Stir in the pumpkin seeds, season and serve.

Serves 2