Green Veggie Risotto–vegetarian

This recipe used green veggies; green beans, asparagus, peas. 
I also used a mixture of wild rice, brown rice and red Bhutanese Red Rice.  This made the risotto really nutty and flavorful. 
1/2 cup chopped onion
1/2 cup peas
1  1/2 cup cut green beans about 1 1/2 inch
1 cup cut asparagus
1 cup rice (mixture of anykind you like)
1 can vegetable stock
fresh cut basil
2 T olive oil

Saute onion in olive oil for about 2 minutes.  Add green vegies and saute until tender–about 5 minutes.   Measure vegetable stock and add enough water to equal 2 cups of liquid.   Add this to veggies.  Chop up fress basil to equal about 1 tsp.  Cover and simmer until rice is fully cooked.  Continue to cook until creamy adding water to keep from sticking.
Cook about 10 to 15 minutes until rice is creamy.  Season with salt and pepper and Parmesan cheese.  This can be served as a side dish or main course.  I absolutely loved the wild rice in this dish.  Of course, if you are trying to go Vegan leave out the Parmesan cheese and substitute veggie cheese. 


Roasted Green Beans

Roasted Green Beans, add some Color to your Main Dish.

Roasted Green Beans

1 pound fresh green beans, ends trimmed
1 Tbsp garlic, minced
2 Tbsp olive oil
salt and pepper to taste
1 tsp lemon zest
parmesan cheese for serving


  1. Preheat your oven to 400F.
  2. In a bowl add the green beans, garlic, olive oil, salt and pepper and lemon zest. Toss with your hands to coat the beans.
  3. Spread out green beans in a single layer on a baking sheet. Roast for 25 minutes, stirring half way through. Remove from baking sheet and sprinkle with Parmesan cheese if desired.

This roasted green beans side dish recipe is a simple way to enjoy green beans and add some green to your main dish. Green beans are such a wonderful side dish to compliment many main entree’s. Roasting green beans is such a easy way to cook this veggie and it really brings out the flavor of the green beans. Simple enough to add to any weeknight meal!


Red Quinoa with Green Beans

Red Quinoa with Green Beans- Looks pretty and tastes GREAT!

Red Quinoa with Green Beans

1 cup red quinoa
2 cups vegetable or chicken broth
1 Tbsp olive oil
1/2 onion
1/2 pound green beans, cut into 1 inch lengths
2 cloves garlic, chopped finely
2 eggs, beaten
salt and pepper to taste


  1. Place 1 cup red quinoa and 2 cups of vegetable or chicken broth in a saucepan and bring to a boil. Reduce to simmer, cover and cook for 15 minutes. When done, the grain appears soft and the red becomes translucent.
  2. While the quinoa is cooking, heat oil in a skillet over medium heat. Saute the onion in the skillet with the olive oil for about 3 minutes or until onion is tender. Add the green beans to the skillet and cook for 5 to 10 minutes depending on your desired crunchiness. Add the garlic the last minute and saute together.
  3. Position the green bean mixture around the sides of the skillet making a well in the middle, add the beaten eggs to the middle of the skillet. Allow eggs to cook a bit before mixing all together.
  4. Once the egg is cooked add the cooked quinoa to the skillet and mix all together. If dry, you can add a drizzle of olive oil to add a bit of moisture to the final product. Finally, add some salt and pepper to taste or desired seasonings. Enjoy!

This is a great dish that can be served as a meal or a side dish. I love the slightly added crunch of the green beans. This dish is flavorful and the colors look so pretty together!