broccoli, mushroom, cheese risotto

2-3 cups of broccoli

1 cup cooked brown rice

4 oz Colby Jack

½ cup milk

16 oz vegetable stock

1 T. garlic minced

Salt, pepper to taste

1-2 T vegetable oil or margarine

Preparation: 

Preheat oven to 350 degrees.

Heat the oil in skillet over medium heat. Add broccoli, garlic, and season. Sprinkle cheese and add milk. Reduce heat and cover for 10 minutes.  Add rice. Stir. Add vegetable stock. 

Stir. Cover and place in heated oven for 20-30 minutes or until liquid is reduced. You may stir after 20 minutes.

Remove from heat and stand for 10 minutes before serving. This can be paired with veggie loaf or as a stand-a-lone casserole.

broccoli vegetarian pasta salad

Hot days drive your desire for cooler foods. Here's a salad that you make your very own way. As a vegetarian I of course took the vegetarian route. But you can use chicken breast if you choose. You can substitute other vegetables, such as rainbow peppers, tomatoes, and cucumber.

2 cups tri-color rotini uncooked (cook al dente)

1 cup vegetarian (meatless chicken) strips (about 4-5 pieces)

1-2 cups broccoli cut in pieces steamed (1-2 minutes)

1 T minced garlic

2 T diced red onion

2 T diced celery

1 T minced carrot

¼ c sharp cheddar cheese

Salt, dill weed, black pepper, bacos, and parsley to taste

Preparation. Sautee strips in garlic, cool, then slightly pulse in food chopper.  Mix ingredients. Season to your taste. Chill. Serve with Vegetable Crackers.

You can use coleslaw dressing to your desired taste or make your own.

Dressing:

3 T mayo/salad dressing

1 T sour cream

1 T Caesar Dressing

1 T acv

1 T sugar

1 t honey

dill weed, black pepper