Broccoli and Rice Casserole

6 cups cooked brown rice

2 cups broccoli florets, chopped small and steamed until crisp tender

6 ounces cremini mushrooms, chopped

1 small onion, diced

2 cloves garlic, minced

1/3 cup flour

2 2/3 cups lowfat milk

6 ounces sharp cheddar cheese, shredded

3 ounces Parmesan cheese, shredded

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/4 teaspoon cayenne pepper

1/2 teaspoon dry mustard

Drizzle enough olive oil in a small skillet to brown mushrooms. Cook them over medium-medium high heat until they are golden brown. Add onions and garlic, cooking over low heat until caramelized. Combine with rice and set aside.

In a medium saucepan, whisk together the flour and the milk. Cook, stirring constantly, over medium heat until thickened. Remove from heat, and add cheeses (reserve 1/2 cup) and spices. Combine with rice mixture and turn into oiled casserole dish. Sprinkle reserved cheese over the top. Dust with seasoned bread crumbs and paprika if desired.

Wild Rice Pilaf

Copyright Ina Garten-2002

3 tablespoons unsalted butter, divided
½ cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
¼ cup finely chopped scallions, white and green parts (2 scallions)
1 ½ teaspoon freshly ground black pepper

Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.

Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 ½ teaspoons salt, and the pepper. Taste for seasonings and serve hot.

Swiss Chard with Garlic and Pine Nuts

Copyright 2007, Robin Miller: Quick Fix Meals

1/4 cup pine nuts
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
8 cups chopped Swiss chard leaves (cut away all thick stems)
2 tablespoons reduced-sodium soy sauce
Salt and freshly ground black pepper

Place the pine nuts in a large, dry skillet, set over medium heat, and toast until golden brown, 2 to 3 minutes, shaking the pan frequently; watch them carefully--then can go from toasty to burned in the time it takes to answer the phone. Remove the nuts from the pan and set aside.

Heat the oil in the same skillet over medium heat. Add the garlic and ginger and cook, stirring, for 1 minutes. Add the Swiss chard and soy sauce, cover, and steam until the leaves wilt, about 1 minute. Season to taste with salt and pepper. Top with the pine nuts just before serving.