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ARIEL Risi Bisi MEV

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.

Ingredients

• 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.