Summer Shares a Fall Recipe
She wears many hats (don’t we all?). She’s my friend, but most of her days are spent running around as mom, woman, teacher, writer, lover, and chef.
Have I described nearly every toddler-toting female that you know? This certainly could be applied to numerous friends in my life. But only one of them is cool enough thus far to send me a vegetarian recipe for my Fall Feastival - Miss Summer, whose wisdom you can currently find at Mom is Teaching and Creative Mom Cafe.
Summer has put together this little yummy side dish recipe for four to six people, which
she whipped up last Thanksgiving. “Everyone loved it,” she says, “and it’s super healthy.”
So, here goes …
Summer’s Baked Fall Rice
1/3 c. rice
1/4 c chopped onion
1/4 c diced green pepper
1/4 c diced celery
2 1/2 c vegetable broth
1/4 tsp thyme
1 med. diced tomato
1/4 c crushed almondsPreheat your oven to 325 *F. In a pan saute rice, onion, pepper, and celery until rice is golden and vegetables are tender. Stir in the broth and thyme slowly. Add the diced tomato and mix well. Pour into baking dish and sprinkle crushed almonds over top. Bake for 25-30 minutes.
To my palate, and my cooking norms, this sounds awesomely different! How about you?
vegetarian thanksgiving recipes, rice side dish, vegetarian side dishes, sidedish recipe
October 24th, 2007 at 12:11 pm
Awww, you’re too sweet!
October 24th, 2007 at 12:39 pm
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