Baked Green Rice
This is a great old recipe from Lee Bailey’s “Country Weekends.” Yes, it has a cup of butter in it, perhaps that amount could be reduced. . . . It does make a nice loaf, which is easily sliced once chilled.
2 cups cooked rice, approximately 1 1/4 cups uncooked
1 4-oz. can chopped green chili peppers, not hot
1 small onion, chopped fine
2 cups grated cheddar cheese
1 cup finely chopped parsley
1 cup melted butter
1 cup milk
Preheat oven to 350. Grease a 4-by-5-inch ceramic paté loaf pan lightly and line the bottom with waxed or parchment paper, then grease paper.
Combine rice, chili peppers, onion, cheese, and parsley. Mix well. Add melted butter and mix again. Beat eggs with milk and add to other ingredients. Mix thoroughly.
Pour into the pan and bake for 40 to 45 minutes. Allow to cool completely, loosen sides, and turn out. Remove wax paper. Use a very sharp knife to cut into slices.
Asparagus Mint Slaw
This recipe is from Saveur magazine.
1/4 cup chopped mint
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 clove garlic, chopped
Salt and pepper to taste
5 small radishes, julienned
4 scallions, sliced
2 carrots, julienned
1 bunch asparagus, trimmed and shaved with a vegetable peeler
Whisk olive oil, mint, vinegar, garlic, and salt and pepper for dressing. Toss vegetables in dressing.
Sweet Potato Wedges With Lemongrass Creme Fraiche
This recipe is from my new most favorite cookbook, “Plenty” by Yotam Ottolenghi. I made this recently and did not have some of the ingredients; it doesn’t matter. If you’re being calorie-conscious, you can use Greek yogurt in place of the creme fraiche.
3 medium sweet potatoes, about 2 lbs. total, washed
4 Tbsp. olive oil
11/2 tsp. ground coriander
3/4 tsp. fine sea salt
1 fresh red chili, finely diced
1 cup cilantro leaves
1/2 lemongrass stalk
3/4 cup creme fraiche (or Greek yogurt)
Grated zest and juice of 2 limes
1 inch fresh ginger, peeled and grated
1/2 tsp. fine sea salt
Preheat oven to 400. Cut potatoes lengthways in half. Cut again lengthways into quarters, then again so you have eight wedges.
Place them in roasting pan lined with parchment paper and brushed with olive oil. Brush wedges with olive oil and sprinkle with coriander and salt. Roast about 25 minutes, until potatoes are tender and golden brown. Remove and cool.
To make dipping sauce, finely chop the lemongrass and whisk with other ingredients.
To serve, sprinkle potato wedges with diced chili and cilantro leaves. Serve sauce on side.