One of the main reasons I haven’t been posting much lately is that hubby and I are subscribed to Purple Carrot, which is one of those meal kit services. This one does vegan meals (if you want to try it out, you can use my referral link: http://fbuy.me/fr-7u and get $25 off your first order). Sometimes, though, our busy schedule doesn’t allow us to make all the meals, so we’ll store the things we can store and try to eat the produce in a speedier fashion (such as in an omelette, a salad, or a sandwich). A few weeks ago, that happened with a grain bowl recipe, so as my mom and I were rooting around to figure out what to make for dinner, we ran across the little bag of fregola rustica. I had to google it to find out what it is (apparently, it’s a mix of wild rice, quinoa, and a small, toasted pasta). So we used the fregola rustica as the base of our dish, which turned out surprisingly delicious. I would totally make this again, though I would have to find some fregola rustica first. My vision was sort of a patty, but I didn’t want to go to the trouble of frying, so I put it all in a casserole dish. The result is something that holds together well. This recipe is minus a lot of lactose, minus meat, minus troublesome fiber, and minus high smartpoints. Mom, hubby, and I all agreed it was delicious and very filling.
Broccoli & Fregola Rustica Patty/Casserole
3/4 cup fregola rustica, uncooked
~ 1 1/2 cups leftover roasted broccoli (we used the extra broccoli that we roasted for super upsetting veggie burgers the night before–this quantity really isn’t critical, use whatever amount of broccoli you want), chopped into smallish pieces
2 Tbsp nutritional yeast
1 clove garlic, minced (my garlic press was in the dishwasher–pressed would be fine, too)
1 cup egg whites
1 1/2 ounces shredded parmesan
pepper and Maggi seasoning to taste (those aren’t in the original picture because I didn’t think of them until I tasted and decided it needed something else)
(I know you know what pepper looks like, but I thought some folks out there might be unfamiliar with Maggi seasoning, since it’s mainly used in northern Europe and southeast Asia)
Preheat the oven to 350F. Cook the fregola rustica according to package directions (basically, put it in a small pot with 1 1/4 cups water, bring to a boil, cover, reduce to a simmer, and simmer 15-20 minutes until the water is absorbed, the quinoa has done its tail-bursty thing, and everything is tender). Put the cooked fregola rustica in a bowl, and mix in the broccoli, nutritional yeast, garlic, and pepper and Maggi. Make sure it’s mixed well. Mix in the egg whites. They probably won’t mix super well. Pour into a greased 9″x13″ casserole dish, and flatten out. Sprinkle with parmesan. Put in the oven for 30 minutes, until the egg whites are set (everything is firm) and the parmesan is somewhat melted. 1/4 of the dish (a very satisfactory serving) is 5 smartpoints. Hubby says it’s also really good with the vegetarian bacon mayo on top.