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Short-grain brown rice stands in for the usual arborio in this hearty vegetarian risotto, which is worth the wait! Feel free to adapt the recipe according to whatever seasonal produce is available to you.
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Chunks of beef, lentils, and a mix of vegetables comprise this hearty, vegetable soup. I make a batch of this and warm it up all week.
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The real spring vegetable here is the spinach, lush and beautiful at this time of year You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.