Famous Recipe Wednesday Special

Famous Recipe Wednesday Special -: For a wonderful Wednesday evening, try these five unique vegetarian recipes:

Table of Contents

Roasted Vegetable Quinoa Bowl Recipe – Famous Recipe Wednesday Special

Ingredients:

1 cup quinoa
Assorted vegetables (such as bell peppers, zucchini, carrots, broccoli, and cherry tomatoes)
2 tablespoons olive oil
1 teaspoon dried herbs (such as thyme or rosemary)
Salt and pepper to taste
Lemon wedges for serving

Set the oven’s temperature to 400°F (200°C).
The packaging should be followed for preparing quinoa.
Cut the veggies into bite-sized pieces and mix them with salt, pepper, dried herbs, olive oil, and dried herbs.
On a baking sheet, distribute the veggies equally, and roast for 20 to 25 minutes, or until they are soft and have developed a little caramelization.
Layer the cooked quinoa and roasted veggies in serving dishes. Garnish with fresh herbs, if preferred, and squeeze some fresh lemon juice over top. Serve warm.

Ingredients:

The enormous pasta shells should be prepared according to the package instructions until they are al dente. Drain, then set apart.
An egg, cooked spinach, half of the Parmesan cheese, salt, and pepper should all be put in a dish with the ricotta cheese.
Set the oven’s temperature to 375°F (190°C).
In a baking dish, apply a thin layer of marinara sauce.
Place the cooked shells on the baking dish after stuffing them with the ricotta-spinach mixture.
The leftover Parmesan cheese has to be sprinkled on top of the shells with marinara sauce.
Bake for 20 to 25 minutes, or until the cheese is bubbling and melted.
Serve hot with fresh basil leaves as a garnish.

Ingredients:

2 cups basmati rice
Assorted vegetables (such as carrots, peas, potatoes, bell peppers, and cauliflower), chopped
1 large onion, thinly sliced
4 cloves of garlic, minced
1-inch piece of ginger, grated
2 teaspoons biryani masala powder
1 teaspoon cumin seeds
1 cinnamon stick
4 green cardamom pods
4 cloves
1 bay leaf
1/4 cup plain yogurt
1/4 cup chopped cilantro
Salt to taste
Ghee or vegetable oil for cooking

Basmati rice should be cleaned and given a 30-minute soak in water. Drain, then set apart.
Ghee or vegetable oil should be heated in a big saucepan over medium heat. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté until fragrant for one minute.
Once the onion has become golden brown, add it.
Add the grated ginger and garlic powder after mixing. one more minute of cooking.
Add the biryani masala powder and the chopped veggies. The veggies should be somewhat tender after a few minutes in the sauté pan.
Fill the saucepan with the drained and soaked basmati rice. Mix well to evenly distribute the herbs, veggies, and grains.
Add salt to taste and 4 cups of water to the saucepan.
Heat should be turned down once the mixture comes to a boil. Once the rice is cooked and the water has been absorbed, cover and boil the pot for 15 to 20 minutes.
Take it off the heat, cover it, and let it stand for five minutes.
Lightly fluff the rice with a fork, then sprinkle chopped cilantro on top . Serve warm with yoghurt or raita on the side.

Ingredients:

Set the oven’s temperature to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Place aside.
In a large bowl, add cooked quinoa, black beans, corn, minced onion, cumin powder, paprika, salt, and pepper.
Place the bell peppers in a baking dish after stuffing them with the quinoa mixture.
Over the filled peppers, scatter some shredded cheese.
Bake the dish for 30 minutes with the foil covering.
Bake for 10 to 15 minutes, or until the peppers are tender and the cheese is golden and bubbling, after removing the foil.
Serve hot and garnish with fresh cilantro leaves.

Ingredients:

Warm up the veggie broth in a saucepan over low heat.
Melt the butter and olive oil over medium heat in a separate, big saucepan.
Add the minced garlic and onion, both chopped. Sauté the onion until it turns translucent.
Sliced mushrooms should be added and cooked until they release moisture and turn brown.
The Arborio rice should be added and cooked for a few minutes until the edges are transparent.
White wine should be added and stirred until absorbed.
Stir constantly as you add the heated vegetable broth to the saucepan, one ladle at a time, and wait for the rice to absorb some of it before adding more. Continue doing this for 20 to 25 minutes, or until the rice is al dente and creamy in consistency.
Add the grated Parmesan cheese after seasoning to taste with salt and pepper.
Take it off the heat, cover it, and let it a few minutes to cool.
As the hot mushroom risotto is being served, fresh parsley should be garnished on top.

Enjoy your special vegetarian dinner on Wednesday!

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