Variety for vegetarians - recipes

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Copy of ss carrot and cabbage stir frynu INDEPENDENT NEWSPAPERS CARROT AND CABBAGE STIR-FRY

PEARL BARLEY RISOTTO

Serves 4-6

30ml olive oil

15g butter

1 onion, chopped

2 cloves of garlic, crushed

300g pearl barley

150ml white wine

1 litre vegetable stock

125ml grated Parmesan cheese

100g feta cheese

6 tomatoes, skinned, seeded and chopped

Heat the oil and butter and gently fry the onion until soft. Add garlic and barley and cook for 5 minutes. Add wine and cook until the liquid has evaporated. Add stock a ladle full at a time, stirring continuously.

Cook until barley is soft and the stock has been used.

Stir in the Parmesan and feta cheese. Fold in half the chopped tomatoes and heat through.

Serve topped with the remaining tomatoes and some extra Parmesan cheese.

CARROT AND CABBAGE STIR-FRY

Serves 4

25ml sesame oil

25ml peanut oil

10ml grated ginger

10ml chopped garlic

2 small Savoy cabbages, sliced

3 large carrots, cut into ribbons

grated rind of 1 lemon

15ml lemon juice

15ml soy sauce

60ml chopped coriander

Heat the oil in a wok and fry the ginger and garlic for a minute. Add the cabbage and carrot and stir-fry until just soft. Add the lemon rind, juice and soy sauce.

Serve sprinkled with coriander.

SPINACH AND FETA STUFFED BUTTERNUT

Serves 4

1 whole butternut, halved and seeds removed

15ml olive oil

200g spinach, cooked drained and chopped

125g feta, crumbled

50ml sour cream

salt and pepper

grated nutmeg

Rub the butternut with oil, put it on a baking tray and bake at 180°C for 20-30 minutes until tender. Remove and cool slightly.

Scoop out the flesh of the butternut and place into a bowl. Add the spinach, feta and sour cream. Mix to combine. Season with salt, pepper and a good grating of nutmeg. Divide the filling between the two butternut halves. Place on a baking tray and return to the oven for 15-20 minutes to heat through.

BROWN RICE SALAD WITH WASABI DRESSING

Serves 6-8

500ml brown and wild rice mix

10ml salt

180ml frozen sweetcorn

250ml chopped celery

1 red pepper, diced

2 courgettes, diced

2 tomatoes, seeded and diced

1 red onion, thinly sliced

125ml dried cranberries

50ml chopped mint

50g flaked almonds, lightly toasted

Dressing:

50ml rice vinegar

30ml wasabi sauce (or to taste)

50ml soy sauce

30ml sesame oil

50ml olive oil

15ml brown sugar

50ml orange juice

5ml crushed garlic

10ml grated ginger

salt and pepper

Cook the rice with salt until just tender. Drain and cool. Combine with all the remaining ingredients and toss with the dressing.

Dressing: Put all the ingredients in a screw-top jar and shake until well combined or place in a blender and mix until smooth. Pour over salad and mix well.

(Adjust the amount of wasabi to your liking, adding a little at a time.) - Saturday Star

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