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Serves 4

Some time ago, ARIEL ambassador Graham Kerr noticed a lack of focus in vegetarian meals, often finding them to be composed of a collection of prosaic side dishes. With veggie foodies in mind, Graham designed a dish to hold its own as the main event in a meat-free meal. He called it the MEV, or Moulded Ethnic Vegetable. In this MEV, Graham throws a spin on a springy, Northern Italian classic. Try this Venetian treat tonight with a glass of ARIEL Chardonnay in hand.


  • 2 cups cooked rice
  • 12 sundried tomato halves
  • 1 medium sweet onion, finely diced
  • ½ tsp. light olive oil, with a dash of toasted sesame oil
  • 3 cups frozen petite peas
  • 1 cup chopped arugula leaves
  • 1 Tbsp. chopped parsley
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 12 large basil leaves
  • ½ cup ARIEL Chardonnay
  • 2 Tbsp. freshly grated Parmesan cheese
  • ½ tsp. balsamic vinegar

To Prepare

For the MEV

Preheat the oven to 350°F. Soak the sundried tomato halves in hot water to cover in a small saucepan for 10 minutes, and then chop into ½ inch slices. Fry the onion in the oil in a high-sides pan over medium high heat for 1 minute. Add the sun-dried tomatoes, and stir until the onions are transparent, about 1 more minute. Add 1 cup of the peas to the onions and tomatoes and cook for 2 minutes. Add the arugula, 1 cup of the rice, the parsley, salt and pepper, and mix thoroughly. Gently tear 6 of the basil leaves into the rice and pea mixture and leave on low heat. Spray 4 one-cup molds with vegetable oil cooking spray. Using a wet spoon, press ¼ cup of the remaining rice into the bottom and sides of each mold. Divide the rice and pea mixture among the molds and press down hand with the back of a ladle or large spoon. Bake in preheated oven for 30 minutes, or until heated through. Cook the remaining 2 cups of peas in 2 tablespoons of water in a small saucepan for 3 minutes. Drain off the liquid and pour the peas into a blender. Add the remaining basil leaves, the wine, Parmesan cheese and balsamic vinegar. Blend on high speed until very smooth.

To Serve

Invert each mold onto a plate and release. Drizzle sauce around each rice mold with a spoonful on top, garnish with a basil leaf and serve with steamed broccoli and acorn squash. Take it all in with a glass of ARIEL Chardonnay.

Nutritional Profile (per serving)
Calories 349
Cholesterol (mg)
Sodium (mg) 480.9
Protein (g)
Carbohydrates (g) 49.6
Fat (g) 11
Saturated Fat (g) 3.7
Fiber (g) 8