Roasted-Pepper Pasta Salad

Roasted-Pepper Pasta Salad


Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, sstemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ouces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Baked Brown Rice

Bake Brown Rice

Ingredients

         1 1/2 cups uncooked long-grain white rice

         1 (14 ounce) can beef broth

         1 (10.5 ounce) can condensed French onion soup

         1/4 cup butter, melted

         1 tablespoon Worcestershire sauce

         1 tablespoon dried basil leaves

Directions

1.             Preheat oven to 350 degrees F (175 degrees C).

2.             In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.

3.             Bake covered for 1 hour, stirring once after 30 minutes.

Quinoa and Black Beans

Quinoa and Black Beans

Ingredients

         1 teaspoon vegetable oil

         1 onion, chopped

         3 cloves garlic, peeled and chopped

         3/4 cup uncooked quinoa

         1 1/2 cups vegetable broth

         1 teaspoon ground cumin

         1/4 teaspoon cayenne pepper

         salt and pepper to taste

         1 cup frozen corn kernels

         2 (15 ounce) cans black beans, rinsed and drained

         1/2 cup chopped fresh cilantro

Directions

1.             Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2.             Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.