RECIPE

The Vegetarian 5-Ingredient Gourmet

by Nava Atlas (Broadway)

RICOTTA AND GREEN CHILI BROWN RICE
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1 to 2 vegetable bouillon cubes
1-1/2 cups brown rice (see note 1)
1 (4-ounce) can chopped mild green chilies or 1 to 2 small fresh hot chilies, seeded and minced (see note 2)
1 cup part-skim ricotta cheese
1/4 cup minced fresh cilantro or parsley or 2 to 3 scallions, thinly sliced

Bring 4 cups water to a simmer with the bouillon cubes in a medium saucepan. Stir in the rice, cover and simmer gently until the water is absorbed, about 35 minutes.

Stir in the remaining ingredients and continue to cook until everything is heated through. Serve at once.

Note 1: To make a quicker version of this, use quick-cooking brown rice. Follow package directions for a 6-serving portion.

Note 2: When handling chilies, experts recommend wearing rubber gloves and not touching your eyes during or afterward.

Yields 6 servings.