Enjoy Chef Janet's delicious rice and side dish recipes.

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Quinoa Pilaf

If you enjoy rice or couscous, then you should try quinoa, which makes a wonderful alternative to these grains. And if you suffer from wheat allergies or gluten-intolerance, then quinoa makes a nice change from rice, potatoes and corn. Always rinse quinoa before using, to get rid of its bitter coating.

Ingredients:

2 teaspoons vegetable oil
1 bunch scallions, cleaned and chopped
1 large carrot, diced
1 large red pepper, diced
2 stalks celery, chopped
2 cups quinoa, thoroughly rinsed
2 cups fat-free, low-sodium vegetable broth plus 2 cups water
¼ cup washed parsley chopped

Preparation:

1. Heat oil in a medium saucepan. Sauté vegetables for 5 minutes.

2. Add broth and water, bringing to a boil, cover and simmer for 15 to 20 minutes, or until all the water is absorbed and the quinoa is tender.

*Note you can also add nuts, dried cranberries or raisins

Deep Fried Mozzarella

About 5 cups vegetable oil

• 1 pound drained marinated bocconcini (small mozzarella balls), patted dry
• 3 large eggs, beaten
• 1 cup plain fine dry bread crumbs
• Deep fat thermometer

1. Heat about 11/2 inches oil (about 5 cups) to 360°F in a 3 1/2-to 4-quart heavy saucepan.

2. Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

3. Refrigerate at least 1 hour then put in freezer for 10 minutes prior to frying.

4. Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

5. I served with a fresh tomato marinara sauce and fresh pesto for dipping.

As for the nutritional info – helllooo - it is Fried Cheese. - Enough said.

Cheddar Crisps with roasted Grape relish

For Cheddar crisps
1 cup coarsely grated extra-sharp Cheddar (preferably white)
1/2 cup all-purpose flour
1/8 teaspoon cayenne
2 tablespoons unsalted butter, softened

For grape relish
1 lb seedless red grapes, stemmed and halved lengthwise (3 cups)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons plus 1 teaspoon olive oil
1/2 cup finely chopped pitted green olives (2 1/2 oz)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/2 teaspoon finely chopped fresh jalapeño chile
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh orange zest
1 tablespoon red wine vinegar
1/3 cup pine nuts (1 3/4 oz), toasted

Special equipment: a nonstick mini muffin tin with 24 (1/8-cup) cups

Preparation
Make Cheddar crisps:

Put oven rack in middle position and preheat oven to 400°F.

Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.

Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.

Make grape relish:
Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.

Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil.

Spoon relish onto cheese crisps and serve immediately.

Cook's note:
Cheddar crisps can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

Simple Pasta with Prosciutto and Parmesan - Serves 4

Great use of the herbs that are in full bloom

½ pound pasta, cavatappi or Rotini
3 tablespoons vegetable oil or olive oil
1 yellow onion, peeled and chopped
2 cloves of garlic, finely chopped
1 tablespoon fresh parsley
1 tablespoon fresh basil, chopped
1 ounce Prosciutto, cut into thin strips
¼ cup (1 oz) freshly grated Parmesan

1. Cook Pasta according to package instructions until “Al Dente” which means cooked but still firm in the inside.
2. Reserve 3 tablespoons of cooking water.
3. Heat sauté pan with 1 tbsp of oil and cook onion until translucent then add garlic and cook only 1 minute.
4. Add cooking fluid and pasta to the pan. Let stand 2 minutes to re warm.
5. Add fresh herbs, oil, salt & pepper to taste, oil and prosciutto.
6. Serve with cheese to top pasta.

Serving size is 1 cup.

Vegetarian Gluten Free Casserole

Serves 6 to 8

Ingredients:

Brown rice, cooked, approx. 2 cups (or if you are trying to cut carbs, substitute quincoa)

Sauce:
2 tbsp veg oil
1 tbsp butter
1 cup chopped roasted red onion
3 cloves garlic, chopped finely
3 roasted shallots, chopped finely
3 roasted red peppers
3 roasted yellow pepper
3 stalks of peeled and chopped celery
2 –28 oz cans of organic tomatoes
1-5 oz can tomato paste
3 tsp brown sugar
¼ cup chopped fresh Italian parsley
2 bay leaves
½ cup good red wine
Hint of Leah and Perrins
Salt and pepper to taste
*pan fried mushrooms optional

Cheeses:
3 – 4 cups mozzarella cheese, grated
¼ cup freshly grated parmesan cheese

Wild Rice/Cranberry Stuffing or Side Dish

1 cups chopped yellow onion
2/3 cup chopped celery
1/4 cup butter
3 1/2 cups chicken stock
1 cup wild rice, washed and drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup brown rice
1 cup dried cranberries

1/2 cup roasted chopped walnuts
1 tablespoon fresh lemon juice
1 tsp dried thyme, 1 tsp savory

Saute onion and vegetables in butter until soft. Bring chicken broth to boil. Add two rices and simmer 15 min or until "al dente." Mix all ingredients together and bake in casserole dish at 350 oven for 30 minutes, adding 1/2 cup hot water. Or stuff into turkey or chicken as filling.