1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

2 teaspoons water
1 teaspoon finely minced garlic…

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

1 cup basmati rice
1/2 cup split peas — yellow…

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

5 cups thinly sliced zucchini
1 cup finely chopped onion…

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice…

2 cups cooked wild rice
1 red onion…

2 cups cooked wild rice
0.5 cup frozen green peas…

1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters…

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

1 can of tomatoes
2 handful of frozen green peas…

I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.