If ever you are in need of some vegetarian inspiration, Mark Bittman's How to Cook Everything Vegetarian
will provide a wealth of ideas, and then some. I was familiar with his other book, How to Cook Everything, so when I saw this vegetarian version, I had to get my hands on a copy. A quick trip to the local library satisfied my need, and now I just wish I had more time to look through the recipes.
I've only skimmed through the book, but already I'm intrigued. Bittman says that risotto can be made with brown rice. Really? Not just the arborio rice that, in my understanding, is essential for risotto? Considering our family's new-found love for risotto, the possibility of a healthier brown rice variation is exciting. Maybe even life-changing.
So hopefully I'll have some new recipes to try out in the next couple of weeks. I'll let you know if I find any keepers!
