You can always tell when Lent is near because fast food companies start inundating the airwaves with ads for their fish sandwiches. Last night I saw a commercial for Wendy’s fish sandwich six times in less than two hours. Personally, I can’t stand those deep-fried filets and question whether they contain actual fish. But I digress.
With Ash Wednesday just a week away, Catholics will undoubtedly be looking for meatless dishes to serve up on Friday night. The following recipes are great additions to meatless meals. What’s more, they’re almost as easy to make as pulling into a drive-thru.
SPINACH ORZO
Ingredients:
1 teaspoon butter
1 clove garlic, minced
1/4 cup finely grated carrot
2 cups vegetable broth
1 cup uncooked orzo pasta
1 cup julienned fresh spinach
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh basil
Salt and pepper, to taste
Directions:
Melt butter in a 1-quart saucepan over medium heat.
Saute garlic and carrots in butter for 1 to 2 minutes, stirring occasionally. When carrots are tender, stir in broth, orzo and spinach. Bring to boil, stirring constantly. Reduce heat and simmer slowly, stirring constantly for 10 to 15 minutes or until broth is absorbed.
Remove from heat and stir in Parmesan cheese, basil, salt and pepper.
Makes 3 servings.
ASPARAGUS RISOTTO
Ingredients:
1 pound asparagus (cut into 1-inch pieces)
3 pints vegetable stock
2 ounces minced onion
3 ounces olive oil
14 ounces Arborio rice
1 1/2 ounces minced flat leaf – parsley leaves
4 ounces whole butter (room temperature)
4 ounces grated Parmesan
Pepper as needed
Directions:
Cook the asparagus in boiling, salted water until tender and bright green, about 3 to 4 minutes. Drain and rinse in cold water to stop the cooking. Drain again and reserve.
Bring the stock to a simmer and season with salt.
Sweat the onions in the olive oil until softened and translucent, about 6 to 8 minutes. Add the rice and mix thoroughly with the olive oil. Cook, stirring about one minute. Add one third of the stock to the rice and cook, stirring constantly, until the rice has absorbed the stock. Repeat with another third of the stock. Add the remaining stock and the asparagus pieces and cook until most of the liquid is absorbed.
Remove from the heat and stir in the parsley, whole butter and Parmesan.
Season risotto with salt and pepper to taste and serve immediately.
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