Mock Risotto

1 T olive oil
1 med. onion, diced
1/4 tsp salt
2 c instant brown rice
4 cloves garlic, chopped
2 1/2 c vegetable broth
1 lb asparagus, cut into pieces
1 c frozen peas
4 oz Neufchatel cheese (also labeled light cream cheese)
1/2 c grated Parmesan or Asiago cheese

Heat oil in a large pan over medium heat. Add onion and salt and cook for 4-6 minutes or until the onion is soft and beginning to brown. Add rice and garlic and cook for 30 seconds to 1 minute.

Add the broth, bring to a boil, reduce to a simmer and cook for 5 minutes. Put the asparagus on top of the rice and simmer until crisp, or about 5 minutes. Add the peas and cream cheese, stir. Simmer and cook until the asparagus is tender, or about 5 more minutes. Stir in the Parmesan/Asiago.

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I made this tonight with Jasmine rice, and it was really good. The only thing is that you have to add about 1/2 a cup extra broth because the rice needs more liquid, and then you have to allow more time to cook. So basically, pay attention to the directions on the rice package if you're using something besides instant brown rice. Also, many other vegetables work well in this. If I don't have asparagus, I often just use more peas and add them near the end, but I've also used frozen broccoli and cauliflower, etc. This is so easy and so satisfying! Even better, all the ingredients are relatively inexpensive.

African Chickpea and Spinach Stew

I got this recipe from Vegetarian Times magazine. This is a delicious and easy meal to make. Lately, I've been leaving out the spinach entirely because there hasn't been any that looked fresh enough in stores. I have to say that I almost prefer it without the spinach. If you do decide to leave it out, it becomes almost like a curry, and it could be good served with rice, though I haven't tried that yet.

2 tsp olive oil
1 medium onion, chopped (about 1 c)
1 clove garlic, chopped (about 1 tsp)
1/4 c smooth natural peanut butter (I've also used crunchy with no discernible difference)
2 c low-sodium vegetable broth (or chicken broth), divided
1 tsp paprika
1 tsp coriander
1/4 - 1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 can diced tomatoes
2 oz. spinach, chopped (about 2 c)

Heat oil in large pot over medium heat. Add onion, saute 5 minutes until soft and golden. Add garlic, cook 2-3 minutes more until browned. Blend peanut butter and 1/2 c broth in food processor to make a smooth paste. Blend in remaining broth. Add paprika, coriander, and cayenne to onion mix. Saute one minute, until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes. Simmer 5 minutes. Season with salt and pepper. Add spinach just before serving.

257 calories, 13 g fat, 9 g fiber, 11 g protein per serving. Serves 4.