Here is a light, vegetarian summer supper that will keep your kitchen cool — no need to turn on the oven — and requires very little cleanup.
This nutty pilaf is made with orzo (rice-shaped pasta) instead of rice. It’s full of vegetables and flavored with cumin and coriander.
Chopped almonds add a nutty flavor and crunchy texture. It’s a one-pot meal that you’ll turn to again before summer’s over.
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• Slice the vegetables in a food processor fitted with a slicing blade.
• Make the pilaf.
• Chop the almonds using the same food processor bowl used for the vegetables. No need to wash the bowl first.
• Prepare all ingredients.
• Make the recipe.
Fred Tasker’s wine suggestion: With this mild pasta dish I would serve a nice, friendly pinot grigio.
To buy: 1 bunch celery, 1 package sliced carrots, 1 green bell pepper, 1 tomato, 1 bottle ground cumin, 1 bottle ground cayenne pepper, 1 bottle ground coriander, 1 can low-sodium diced tomatoes, 1 package frozen peas, 1 container low-sodium vegetable broth, 1 package orzo and 1 package unsalted whole almonds.
Staples: Olive oil, minced garlic, onion, salt and black peppercorns.
Find more of Linda Gassenheimer’s recipes on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.