Rice and Artichoke Soup
Rice and instant polenta simmer with garlic and onion to make a thick soup. Artichoke hearts are warmed through and balsamic vinegar is added at the finish.
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Rice and Cannellini Soup with Polenta
Rice, cannellini beans and lentils form a thick soup with instant polenta, garlic and onion. Parsley is added before serving.
Rice and Courgette with Potato
Potato, courgette and onion cook until tender, then rice, pasta and couscous are folded in. Parsley and basil finish the dish.
Seared Aubergine and Polenta with Sage
Firm polenta cubes, small cooked pasta and pan-seared aubergine are combined with rosemary and sage. Serve warm on crisp pita spread with natural yogurt.
Seared Aubergine and Rice with Basil
Tender pan-seared aubergine and white rice are folded with Parmesan and herb yogurt. Basil, parsley and crisp bread cubes finish the small plates.
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.
Tomato and Mushroom Rice Salad
Chilled brown rice, tomato, mushrooms, courgette and cucumber are tossed with parsley and a balsamic and red wine vinaigrette.
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.