Recipe of the Week: Lemon Dill Vegetarian Chili with Green Rice

Very exciting, this is my favorite entree to order when I eat at Bronte Bistro at Davis Kidd. I order avocados on top instead of sour cream and cheese. I know that lemon dill in chili might not sound like perfection, BUT it is!!

Now, I asked my server and the cook at Bronte Bistro for this recipe and they gave it to me, but the proportions were for 50 people. I had to divide it down for a 10 serving. Also, I used brown rice, instead of white rice to make the green rice. Brown rice needs to be cooked longer, so if you do the same, make sure that you cook the brown rice a bit longer, add some water, ect.

My final tip is to buy a slim-cado to put on top. A slim-cado is a smooth skinned avocado from Florida that is in-season this time of year. I strongly encourage it.

Vegetable Chili

1/8 cup olive oil

2 zucchini or squash diced

2 yellow onions diced

1/8 cup minced garlic

2 green bell peppers (I used three; red, yellow and green)

2 10 oz cans diced tomatoes

1/8 cup chili powder

1 tsp dried basil

1 tsp pepper

1 tsp ground cumin

1 tsp oregano

1/2 cup dried parseley

10 oz can of kidney beans

10 oz can of garbanzo beans

1/2 cup dried dill

1/2 cup lemon juice

1) Sautee onions, garlic and peppers until onions are translucent

2) Add tomatoes, chili powder, cumin, basil, oregano and pepper. Stir well and cook on medium heat for 30 minutes

3) Drain and add both cans of beans

4) add in dill, lemon juice, and diced zucchini

5) Simmer and stir 10 or so minutes

6) Serve

Green Rice ( I used brown rice, so I needed to cook it more like 45ish minutes not 20)

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

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Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.