Recipe: Mushroom and Rice Loaf, Greek Rice Stuffed Tomatoes, Mediterranean Chicken, Cheese and Pasta Delight - Dinner buffet menu suggestions for Khemi.

MUSHROOM AND RICE LOAF
(excellent centerpiece for a vegan dinner)
Source: Recipe for Mushroom and Rice Loaf, contributed by Alison Young

The quantities given here will make 2 - 3 substantial portions.

1 cup (5.5 oz, 150 g) brown rice (raw)
1 large onion
3 cloves garlic
4 tbsp olive oil
1/2 cup (2 oz, 50 g) cashew nuts, chopped
3 - 4 large mushrooms
1 tsp. yeast extract (Marmite, Vegemite or similar)
1 tbsp. tahini

Oven: Pre-heat to 300F, 150C.

Start by boiling the rice in plenty of salted water until cooked. This will take 20 to 30 minutes, depending on the type of rice.

While the rice is cooking, slice the onion and garlic, and fry these gently in the heated olive oil until they begin to caramelize. Add the chopped mushrooms and the cashew nuts and cook for a few more minutes.

When the rice is ready, drain it, and then wash it with cold water in a sieve. Add the rice to the onion and mushroom mixture, then add the remaining ingredients. Mix well.

Place the mixture in an oiled loaf tin and cover with cooking foil. Bake it in the oven for about an hour, removing the foil for the last ten minutes. Turn it out onto a warmed plate for serving.

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GREEK RICE STUFFED TOMATOES
Servings: 8 servings
(Vegetable Main Dish)

8 large tomatoes
3 cups cooked rice
1/2 cup minced red onion
3/4 cup crumbled feta cheese
1/2 cup chopped parsley
1 tablespoon salt
1/3 cup vegetable oil

Slice off tops of tomatoes; scoop out insides. Turn over on paper towels; drain. In a large bowl, combine rice, onion, feta, parsley and salt. Spoon equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425F for 20 minutes.

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MEDITERRANEAN CHICKEN
Servings: 6 servings

1 1/2 pound peeled butternut squash, cut bite-size (4 cups)
1 pound skinless, boneless chicken thighs, fat trimmed, cut in 1-in. chunks
1 large red bell pepper, cut in
1-in. pieces
1/2 cup salsa
1 can (14 1/2 ounces) diced tomatoes in juice
1/4 cup raisins
1/2 teaspoon each cumin, minced garlic and salt
1/4 teaspoon ground cinnamon
1 can (15 ounces) chickpeas, rinsed
1/4 cup chopped fresh parsley

Mix all ingredients except chickpeas and parsley in a 3-qt or larger slow-cooker.

Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.

Stir in chickpeas and parsley.

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CHEESE AND PASTA DELIGHT (CROCK POT)
Servings: 4 servings

1 jar alfredo sauce
1 can healthy request cream of mushroom soup
1 (7 oz) can white tuna or chicken, drained, or use leftover cooked chicken or meat
1/4 teaspoon curry powder
1 to 1 1/2 cups frozen mixed vegetables
1 1/2 cups shredded Swiss cheese
4 cups cooked pasta (macaroni, bow ties, shells)

Combine first 5 ingredients; cover and cook for 4 to 5 hours on LOW. Add Swiss cheese to the mixture during the last hour. Cook pasta according to package directions; drain and add to slow cooker/Crock Pot. This would be just as good with cooked or canned chicken, leftover ham or just add extra veggies!