Featured Cookbook

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1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

Book Description

With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

Authors: Moosewood Collective

Date: October 2005

ISBN: 0609609122

Publisher: Clarkson Potter

Hardcover

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Serves 6
Time: 35 minutes

• 1 quart vegetable broth

• 3 garlic cloves, minced or pressed

• 2 tablespoons olive oil

• 1 1/2 cups arborio rice

• 1 cup dry white wine

• 1 (14 ounce can) artichoke hearts, drained and quartered

• 1 tablespoon dried dill (2 tablespoons chopped fresh)

• 10 ounces baby spinach, rinsed and drained

• 1/2 cup chopped scallions

• 1 cup crumbled feta cheese (4 ounces)

1. In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

2. In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds.

3. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed.

4. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.

5. When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary.

6. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

More From This Book:

1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

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