Vegetable fricassee. TNS

Fricassee is a traditional French stew. Fresh vegetables and wild mushrooms flavour this light, vegetarian version. Rice and lentils are added to make a hearty meal, which all cooks in one skillet.

Vegetable fricassee

1 1/2 cups microwaveable brown rice

1/2 tablespoon olive oil

1 cup sliced onion

1 cup sliced celery

1 cup sliced red bell pepper

3 garlic cloves, crushed

3/4 pound sliced shiitake mushrooms (about 2 cups)

1 tablespoon flour

1/2 cup rinsed and drained canned lentils

1 cup dry vermouth

1/2 teaspoon ground nutmeg

3 teaspoons dried rosemary

Salt and freshly ground black pepper

2 tablespoons chopped parsley, optional garnish

Recipe

Microwave rice. Measure 1 1/2 cups and save any extra rice for another meal. Set aside. Heat oil in a large nonstick skillet over medium-high heat, and add onion, celery, red bell pepper, garlic, and mushrooms. Saute 2 to 3 minutes. Sprinkle flour over the vegetables and stir until dissolved. Add rice and lentils. Stir to combine ingredients. Add vermouth and bring to a simmer for 2 minutes. Add nutmeg, rosemary and salt and pepper to taste. Divide between 2 dinner plates. Sprinkle with parsley If using.

French brie salad

4 cups washed, ready-to-eat salad

2 ounces brie cheese

1/4 cup walnuts

1 teaspoon olive oil

Salt and freshly ground black pepper

Place lettuce on Individual plates. Slice cheese, about 1/4 Inch by 2 Inches, and place on top of lettuce. Sprinkle with walnuts. Drizzle with oil. Add salt and pepper to taste.

Tribune News Service