Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.
To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
- For the rice layer:
- cooked brown rice
- chopped fresh cilantro leaves
- olive oil
- red wine vinegar
- Kosher salt and freshly ground black pepper
- For the chickpea layer:
- olive oil
- minced fresh ginger
- turmeric
- ground cinnamon
- cayenne pepper
- Zest of 1 lemon
- white wine
- Kosher salt and freshly ground black pepper
- For the eggplant layer:
- Kosher salt and freshly ground black pepper
- olive oil
- chicken broth
- grated Gruyere
- grated Parmesan
- Farro:
- Kosher salt and freshly ground black pepper
- warm whole milk
- all-purpose flour
- Sauce:
- Vegetable cooking spray
- chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- plain dried bread crumbs
- finely chopped onions
- dried quinoa
- extra virgin olive oil
- water
- Salt and pepper
- Freshly chopped parsley for garnish
“Welcome spring—or vegetarian guests—to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.”
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
- frozen green peas
- cooked quinoa
- rolled oats
- Salt and ground black pepper to taste
- chopped fresh parsley and/or 1 tablespoon minced fresh thyme
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.
- dried porcini mushrooms
- boiling water
- whole or pearl barley
- chicken stock or water
- Freshly ground pepper to taste
- whole-wheat couscous
- extra-virgin olive oil
- Dijon mustard
- chopped fresh thyme or 1 teaspoon dried thyme leaves
- freshly grated orange zest
- salt
- boiling water
- chopped fresh parsley
- lemon juice
- Freshly ground pepper to taste