Discover and save creative ideas
    Visit site
    • Laura Enoch

      Confit Garlic & Green Beans w/ Mushroom Risotto - reversed.

    • Stefanie Murrer

      Garlic Confit. eat it like candy.

    • Janice Harris

      Reverse Risotto Recipe | Vegetarian Times - Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for other varieties. The green beans could become Swiss chard, mustard greens, or even borlotti beans,"

    • Taylor M Downs

      Reverse Risotto Recipe | Vegetarian Times #vegetarian #recipes #healthy

    • Rhia Mei

      Reverse Risotto with roasted mushrooms and garlic green bean confit

    Related Pins

    Mediterranean Wrap | Vegetarian Times

    Hoisin-glazed Tempeh with Green Beans and Cashews Recipe | Vegetarian Times

    ½ tbs olive oil 1 cup eggplant (cut in bite size chunks) 1 med sweet onion (chopped) 3-5 sprigs of fresh thyme (or ½ tsp dry) ½ clove of garlic (crushed/minced) ½ tsp Kosher salt ½ cup sliced crimini mushrooms (baby portabella) 1 cup precooked quinoa 2 tbs. white wine ⅓ cup roasted red and yellow peppers (chopped) 5-6 fresh basil leaves (chopped)

    Recipe: Baked Mushroom Risotto with Caramelized Onions. Dutch oven recipe

    Zucchini-Quinoa Lasagna Recipe | Vegetarian Times - High protein, no gluten, no pasta

    You’ll Need: 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups 2 large carrots, peeled, trimmed and cut into matchstick-size pieces 8 ounces fresh or dried chow mein noodles 3 tablespoons vegetable oil 1 (2-inch) piece fresh ginger, peeled and minced 3 garlic cloves, minced …

    Zucchini-Artichoke Stuffed Potatoes | Vegetarian Times