Hello there my fine Meatless Monday friends! I hope you didn’t feel too neglected in the daily slog that was the 31 days challenge. I had nary a molecule of motivation left in me to write after I got through all that, so the food fell by the wayside somewhat. Well, no more! I briefly considered giving the Meatless Monday linkup the flick, but hey. I like it, and I’m sure it will forge on, steady in its noble cause. Or something.
Now this recipe does call for risoni and I’m not sure how accessible it is if, like me, you like the pasta, but not the message of Barilla, and have chosen to avoid it. Being a bit slack means I haven’t found another brand so I can’t point you in the right direction (if you know of one, do please let me know!). Regular or brown rice works fine though, and let’s be honest, so does any other type of pasta. I just had a box of risoni to use up before we move (I’m trying to eat the entire contents of my pantry, which is unearthing such random items), and made it out of that.
I like to eat it for lunch (awesome for the lunch box, I love a good vinaigrette pasta salad the next day!) or as a dinner side with some grilled mushrooms or eggplant right off the barbecue. Yum.