You are cordially invited … - wedding menus - Recipe

Vegetarian Times, June, 2000 by Susan Jane Cheney

2. Meanwhile, in small bowl, crumble feta with fork. Add pine nuts, olives, oil, currants, lemon peel, oregano and pepper. Mix well.

3. To assemble, with spoon or melon bailer, scoop out center from each potato half. Fill each with heaping teaspoon feta mixture. Garnish with parsley.

DO AHEAD: The feta mixture can be made up to 2 days ahead and refrigerated, but don't add pine nuts until the last minute. Bring the mixture to room temperature before stuffing potatoes. The potatoes can be stuffed up to 4 hours in advance.

PER POTATO: 32 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 5G CARB.; 2MG CHOL.; 80MG SOD.; 1G FIBER

Adapted from Cocktail Food by Mary Corpening Barber and Sara Corpening Whiteford (Chronicle Books, 1999).

Trio of Rices and Beans with Fresh Apricots

50 SERVINGS

EGG- & DAIRY-FREE

You can use different combinations of grains and legumes for flavor and texture in this savory recipe. Fruit and vegetables embellish the dish and add even more interest.

Wild rice

1/2 cup vegetable oil
2 medium onions, diced
12 sprigs fresh thyme, leaves stripped
2 lbs. uncooked wild rice, well rinsed
2 tsp. salt

Basmati rice

1 cup vegetable oil
4 pinches saffron threads
  (see glossary)
6 cups uncooked basmati rice
1 tsp. salt

3 1/4 cups vegetable oil
5 leeks (white part only), rinsed well and
  finely diced
2 Tbs. minced garlic
1 cup chopped fresh oregano
  (2 bunches)
1/2 cup chopped fresh thyme (2 bunches)
3 sprigs fresh rosemary, leaves stripped
  and chopped
4 cups dried white beans, soaked in cold
  water to cover 3 to 24 hours, then
  drained
7 cups vegetable broth or water
24 fresh apricots, pitted and cut into 4
  to 6 pieces each
2 bunches celery, cut into small diagonal
  pieces
3 cups finely chopped fresh chervil
  (6 bunches)
2 cups sherry vinegar

1. Wild rice: In 6-quart pot, heat oil over high heat. Add onions and thyme and cook, stirring often, until onions are just wilted. Add wild rice, stir to coat and cook, stirring, 3 minutes. Add salt and 4 quarts cold water. Cover and bring to a boil. Reduce heat to medium and cook until liquid has evaporated and rice begins to pop open, 35 to 40 minutes. Remove from heat and set aside to cool.

2. Meanwhile, make basmati rice: In 4-quart pot, heat 1/2 cup oil over high heat. Add saffron and cook, stirring, 30 seconds. Add rice and stir to coat. Add salt and 2 quarts plus 1 cup cold water, stir and bring to a boil. Stir in remaining 1/2 cup oil, reduce heat to medium and simmer, uncovered, until liquid has evaporated and rice is tender, 12 to 15 minutes. Transfer to tray, spreading rice out to cool; set aside.

3. In 4-quart pot, heat 1/4 cup oil over high heat. Add leeks and cook, stirring often, until wilted, about 2 minutes. Add garlic, oregano, thyme and rosemary and cook, stirring, 1 to 2 minutes. Add beans and stir to coat, then stir in broth. Cover and bring to a boil. Reduce heat to low and simmer until beans are tender but not mushy, about 40 minutes. Remove from heat and cool.

4. In very large bowl, combine both rices, beans, apricots, celery and chervil. In medium bowl, whisk together vinegar and remaining 3 cups oil and sprinkle over rice mixture to taste. Toss gently to combine and serve at room temperature.