Category Archives: Vegetarian

October 21, 2014 · 2:55 am

Pasta with Red Sauce

The kosher link up for this month is “The One Food You Would Want If Stranded On An Island” (see below!) It was actually not hard for me to pick the recipe. My favorite food is easily Italian – pizza, pasta, ziti, lasagna. I love it all! The best part of Italian food is the red sauce. I don’t know what it is about this sauce – the garlic, the tomatoes, the basil. I am not sure but it is a combination that I love and crave. It is also nice in that it is so, so easy to prepare. Once I realized how simple it is to make this sauce I never went back to jarred sauce (many have a lot of sugar, salt and/or preservatives). That and my husband grew up in Brooklyn and eating jarred sauce is blasphemy. Hopefully, once you try the recipe you will feel the same.

Being that I make this once a week I try to make it as healthy as possible and change it up. I will use a high fiber/high protein pasta, a whole grain pasta or a vegetable fortified pasta. I will make it with meatballs or add ground meat, onions, mushrooms, eggplant, or anything else I have in the fridge. It is a great base sauce and is also delicious on its own.

The parsley is optional and if I do not have it in the house I will skip it. I do think it adds a really nice freshness to the dish. If you are going to use the parsley you will just want to be sure that it is very finely chopped. I am more careful these days about using canned tomatoes because of BPA in the lining and have found some really nice tomato products in cartons. All the more reason to eat this sauce often 🙂

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Yield: 4-8 servings

1 box of pasta

2 tablespoons olive oil

4-5 large garlic cloves, chopped (but still chunky)

1/4 teaspoon red pepper flakes

26 ounces of crushed tomatoes

5-6 large basil leaves, torn plus more for garnish

1 tablespoon finely chopped Italian flat leaf parsley

1/2 teaspoon Kosher salt

Freshly ground black pepper

In a large skillet add olive oil, garlic and red pepper flakes. Sauté over medium heat until the garlic has softened, but not browned about 2-3 minutes.

Stir in the tomatoes and basil. Season with salt and cracked pepper. Reduce heat to low and let simmer for 15-20 minutes.

Cook the pasta in a pot of heavily salted boiling water according to the package directions, or to al dente. Drain pasta.

Toss the pasta with the sauce. Garnish with torn basil leaves and chopped parsley.

3 Comments

Filed under Pareve, Pasta, Vegetarian

January 20, 2014 · 1:06 pm

Spinach Artichoke Dip

I am doing something I have never done before on this blog. I am posting a recipe that I have already posted once before. The reason is that the kosher link up for this month is Superbowl food (see below!). There are two recipes that I think are essential for the big game, my game day chili and spinach artichoke dip. Since I did the game day chili recipe last year for the Superbowl I decied that I would do the spinach and artichoke dip this year. Plus it has been two years since I posted this last and there are a lot more readers on the blog now. This dish is so good and I want everyone to try it!

Who does not like spinach and artichoke dip? With tender artichokes surrounded by a hot, bubbly and creamy spinach mixture, what is not to love? Whenever I am at a restaurant and I see spinach and artichoke dip on the menu I HAVE to order it. My recipe is an attempt at re-creating the dip that I love, but making it a bit more health conscious. That way I don’t feel guilty making it for my family and friends all the time. It’s made with spinach and artichokes which are good for you, right?

I am not going to say this is a fat free recipe, but I did reduce some calories and fat. My version is made with low fat dairy products as opposed to full fat cheese, cream and mayonnaise which are the typical bases for the recipe. The best part is that there is absolutely no sacrifice to the flavor. I have made this many times for lots of different people and no one has ever been able to tell that this is made with reduced fat products. It is always a huge crowd pleaser and is great for game day or any other day!

You can make the dip a day ahead, keep it refrigerated and bake it before you want to serve it. It can be served with tortilla chips, pita chips, baguette slices or crudites for an even healthier alternative.

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Yields: 6-8 servings

1 box frozen chopped spinach, defrosted

1 (14 ounce) can artichoke hearts packed in water (not oil)

8 ounces reduced fat cream cheese, softened

1 cup part-skim mozzarella cheese

8 ounces low fat sour cream

2 tablespoons reduced fat mayonnaise (not fat free)

2 tablespoons grated Parmesan cheese (optional)

1-2 cloves garlic, pressed or very finely chopped (depending on how garlicky you like things)

Freshly ground black pepper

Cooking spray

Bring your cream cheese to room temperature. Preheat oven to 350 degrees.

Drain artichokes and rinse. Finely chop and let dry. Defrost spinach and squeeze ALL excess liquid from the spinach.

Mix cream cheese, sour cream, mayonnaise, cheeses and garlic in a large bowl. Add artichoke hearts, spinach, cracked pepper and stir until well combined.

Spray either a square 8 inch baking dish, or 9 inch round glass baking dish with cooking spray. Pour mixture into dish and bake until mixture is hot and bubbly, about 30-35 minutes.

2 Comments

Filed under Dip, Vegetarian

Tagged as spinach artichoke dip, Spinach dip

January 6, 2014 · 3:37 am

Edamame Salad

I want to start off by wishing everyone a happy new year! ‘Tis the time for new year’s resolutions. This year I made the same two resolutions that I make every year – to loose weight and to eat healthy. That is why my first posting of the year is a fabulous recipe that can help accomplish both of these goals.

This salad is colorful, delicious and good for you too! It has lots of healthy veggies – red pepper (which has more vitamin C than an orange), lettuce, carrots and cucumber. It also has protein with the edamame. For those of you who are not familiar with edamame you really must try it. I love it steamed or dry roasted as a snack or salad topper. It is low in calories and fat, and provides lean protein as an added bonus.

Another great thing about this salad is that it is very easy and quick to prepare. I use pre-washed lettuce as well as pre-shredded carrots to save on time. You just have to do a little chopping, make a quick dressing and voila! A pretty, healthy and delicious salad that is ready in no time. This can be a nice starter salad or even a main course. If you are serving it as a main course it would be great with some grilled chicken or salmon. When you are trying to keep a new year’s resolution this is exactly the kind of food that can help you stick to it!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: 4 – 6 servings

5 oz. bag of mixed salad greens (I like a sweet butter lettuce mix for this recipe)
1/2 cup of shredded carrots
1/2 red bell pepper, diced
1/2 English cucumber, diced
4 scallions, chopped on a diagonal
1 cup shelled frozen edamame, defrosted
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons canola oil
1/4 teaspoon sesame oil
1 tablespoon sesame seeds

Defrost the edamame (I usually defrost in the microwave for 2-3 minutes).

In a large bowl toss the lettuce, carrots, red pepper, cucumber and scallions. Pile the cooled edamame on top of the salad.

Combine the sugar, rice vinegar and soy sauce in a bowl. Whisk to combine. Add the sesame oil and sesame seeds and whisk some more. Slowly stream in the canola oil while whisking vigorously.

Dress the salad right before serving.

2 Comments

Filed under Pareve, Salads, Vegetarian

December 8, 2013 · 2:07 pm

Carrot Ginger Soup

After long last – a new post! For those of you who regularly follow this blog I must thank you for coming back to the site even though I have not posted in months. It is amazing that I am still getting traffic and that people are telling me to keep posting new recipes. I actually really miss blogging, but my priority these days are taking care of my two little ones and my day job. I have so many recipes that I am dying to put pen to paper, but alas, there are just not enough hours in the day!

So, why a new recipe now? I have been making this dish a lot lately. I love soups and the fall/winter time is the perfect time for it. The reason I am finally getting around to writing this recipe up is because my mom is taking it to a “Sweets, Snack and Soup Swap”. Everyone at the party is supposed to bring either a sweet, snack or a soup for every person at the party and then they all get to take home the treats along with the recipes. Cute idea! My mom loves this soup so I told her I would make it for the party. Since she needs the written recipe I figured I might as well post it here. I have been meaning to anyway….

I know I am not the first person to make carrot ginger soup. However, I believe my recipe is unique and one of the best out there (at least I think so!). There is a restaurant that I really like, and makes a great carrot ginger soup. One day I had a craving for it, but did not have time to get to the said restaurant, and to be honest the place charges an arm and a leg for a bowl of soup. So, I did what many people do and went to the internet to find a good recipe. I found one that I thought fit my three criteria – it has to be easy, it has to be quick and has to be GOOD. The recipes I found were quick and easy, but not really good. In fact, most were pretty blah. They just seemed to be missing something. So, I started from scratch and came up with my own creation.

There are a couple of elements that make my version of this dish easy, quick and GOOD. Using baby carrots is key. They save time on peeling carrots and I also find them to be sweeter. Another big time saver is using already pureed ginger. You can find this in a jar or tube in most grocery stores. Another alternative is to use frozen crushed ginger. Dorot is a brand that I like and can be found in the freezer section of the grocery store. The easiest way to puree the soup is to use one of my favorite kitchen tools, the immersion blender. If you do not have an immersion blender you can use a blender or food processor.

I have a few ingredients in this recipe that are not typical to carrot ginger soup, but I think make a big difference. I love the sherry in this soup as it adds a certain warmth. I have made it without, and it is still a delicious soup, but is even better with the sherry. The sweet potato is not traditional in this recipe, but I think it makes a big difference to the texture and layering of flavors. At this point I even like this soup better than the one I had at the restaurant! Another perk is that it is low in fat, high in vitamins (actually good for you!) and pretty filling. It makes an excellent starter dish or main course with a piece of crusty whole grain bread. I am so happy to finally be able to share this recipe as I have been making it so often. Stay tuned next week as I am planning a new posting so that I can participate in the kosher link up for December – comfort food – yum!

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Yield: 4 – 8 servings

1 tablespoon olive oil

1 medium yellow onion, chopped

1 clove of garlic, chopped

1 lb. baby carrots, chopped

2 tablespoons of ginger puree or grated ginger (if using frozen ginger cubes you need 6)

1 tablespoon sherry (optional)

1 small sweet potato, peeled and cubed

32 oz. of vegetable broth (I like the Imagine brand)

1 teaspoon kosher salt

Ground black pepper

Heat the olive oil in a large stock pot over medium heat. Add the onions and garlic, and cook until they just begin to soften (about 5 minutes) stirring often. Lower the heat if the onions begin sticking to the pot. Add the ginger and sherry and cook for another 5 minutes, stirring often, until the onions are translucent, but not brown.

Add the chopped baby carrots and sweet potato, salt and ground black pepper. Cook for 5 minutes, stirring often and then add the vegetable stock. Raise the heat to high and bring to a boil.

After the soup has come to a boil, give the soup a good stir, lower the heat to medium and cover the pot. Cook covered for 20 minutes. You want to be sure that the soup is still simmering, but not at a rolling boil.

Use an immersion blender to puree the soup until it is a smooth consistency. Serve hot.

3 Comments

Filed under Pareve, Soups, Vegetarian

July 8, 2013 · 1:51 am

Lemon Ginger Stir Fry

This post was supposed to be published last week. Unfortunately, it was derailed by my son getting sick. For all you parents out there, I think you will agree that there is nothing more stressful than your child getting sick. You can have stress in your job, your relationship, or any area in your life, but there is nothing as stressful as watching your little one ill. Last week was my son. This week is my 6 month old baby. To say I am at my wits end is an understatement!

Since I have both kids in bed right now I decided to go ahead and write this post. This is actually one of the first recipes that I created back in college. I used to make lots and lots of stir fries in college and this one became a favorite. I remember a visit to London where I was staying with a friend who lived in a flat with several roommates. As a thank you for letting us stay I made this for everyone for dinner. It was such a hit that people were literally licking their plate clean. I knew I had a winner at that point! Recently I gave this recipe to my sister and her husband. They liked it so much they decided to make it again and photograph it for me – thanks Ro and Bill! (notice the adorable dog in the picture – that’s Wrigley)

My original version of this recipe was made with chicken so that is how I always make it. However, you can leave the chicken out for a vegetarian dish. You can also change up the vegetables for whatever looks good, or you happen to really like. Different colored peppers and zucchini are also great in here. With all the veggies, little fat and lean protein this is as healthy as it is tasty. I like to serve this over white or brown rice. Delicious!

Prep Time: 10 Minutes

Cook Time: 15 – 20 Minutes

Yield: 4 – 6 servings

2 tablespoons canola oil

2 scallions, chopped

1 tablespoon freshly grated ginger

Juice of 1 large lemon, or 2 small lemons

1/4 cup soy sauce (I prefer low sodium)

2 large chicken breasts, cut into chunks

1 head of bok choy, washed well and chopped

2 cups chopped broccoli

1 cup sliced mushrooms

1 cup and a half snap peas, halved

Sesame seeds (optional)

Put up water for whatever rice you plan to make. Prepare the rice.

In a large skillet heat the canola oil over medium heat. Place the ginger and scallions in the pan and sauté until the scallions just begin to soften, about 2 minutes. Add the lemon juice and soy sauce and stir.

Place the chicken into the pan and let cook for four to five minutes.

Add the broccoli and let cook for two or three minutes, until it begins to soften. Add the bok choy and stir. Once that softens a bit add the snap peas and mushrooms. The idea is to add the vegetables in order of which will take the longest to cook.

Sauté over medium heat until the chicken is cooked through and the vegetables are tender. Garnish with sesame seeds and serve over whatever rice you like best.

4 Comments

Filed under Meat, Poultry, Vegetarian

June 24, 2013 · 1:08 am

Carrot Slaw

In my previous post I mentioned that I was working on some summer time recipes. This is one of them. When the weather is hot outside I love easy and no-cook recipes. This is a nice dish to take on the go, for a picnic or outside party as it does not have any mayonnaise and can sit out for a while.

This recipe came about when I was really wanting salad one night, but was out of lettuce. I did have a bag of grated carrots in the fridge. I started looking through my pantry, putting things into a bowl and Wallah!

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Yield: 4 – 8 servings

10 oz package of pre-shredded carrots

½ cup cashew nuts

½ cup dried cranberries

5 scallions, chopped

2 tablespoons red wine vinegar

1 tablespoon honey

3 tablespoons canola oil

½ teaspoon kosher salt

Ground black pepper

Place the carrots, nuts, cranberries and scallions into a large bowl.

Dissolve the honey and salt into the vinegar in a smaller bowl. Add the pepper and whisk in the canola oil.

Add the dressing to the carrot mixture and mix well.

2 Comments

Filed under Pareve, Salads, Vegetarian

June 17, 2013 · 1:08 pm

Pea and Mint Soup

The kosher link up this month is cold soup (see below). At first this theme gave me pause as I LOVE soup, but seldom eat cold soup, unless it is gazpacho. I could have done a gazpacho recipe, but thought about my mint and pea soup which I have made hot, and wondered if it would be good cold. So, I tried it and found that it is still really good cold and very refreshing as well. Phew!

Now that summer is here and the heat is on it is nice to have some cold recipes that do not require much time in front of a stove. I am working on a few “summery” recipes and cold soup fits right in. Stay tuned for a few salad and slaw recipes that I hope to post this summer.

A nice thing about this recipe is that it is so easy and quick to make. There are really only 3 ingredients so it is easy to shop for. You can find some great vegetable broths on the market which also make this soup a cinch to make. I prefer to use one with low sodium so that I can control the amount of salt in the recipe, and there are a few organic ones which make a nice base for this soup. It is a perfect make ahead dish and as I said before it can be served cold or hot. If you happen to have an immersion blender (one of my all time favorite kitchen gadgets) then this recipe is a total breeze. If you do not then you can use a blender, but I highly recommend investing in an immersion blender. My one just died after 8 years and I purchased a new one for only $30. Totally worth it!

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Yield: 4 – 6 servings

32 oz. vegetable broth

16 oz. frozen peas

1 tablespoon fresh mint finely chopped

Plain Greek yogurt or sour cream for garnish (optional)

1/2 teaspoon Kosher salt

Ground black pepper

Pour the vegetable broth into a pot and heat over medium heat. Stir in frozen peas and chopped mint. Bring to boil and simmer for five minutes.

Puree the soup with an immersion blender or in a blender.

Serve hot or cold and garnish with a dollop of plain Greek yogurt or sour cream.

2 Comments

Filed under Pareve, Soups, Vegetarian

May 20, 2013 · 11:50 am

Caesar Salad With Garlic Bread Croutons

Alas, my maternity leave has come to an end. I have gone back to work (my day job) so now I figure it is time for me to start blogging again. I decided to make my return with the Kosher Link Up (see below). This month the theme is croutons. I would love to say that I have a really creative use for croutons in a recipe, but my recipe is for a traditional use for the little crouton – salad. I have a FANTASTIC salad recipe with really delicious croutons. I do not like most store bought croutons. I find them to be overly salty and hard as rocks. These have no sodium and you can make them as crisp as you like. The reason I call the them “garlic bread croutons” is because this is actually how I make garlic bread and just do not cook it as long. I use both whole wheat and white bread only because I think it looks pretty. However, you can use any bread you would like.

My recipe is close to a traditional Caesar salad, but without the raw egg yolk. Truthfully, I have made it with the egg and do not find there to be much of a difference. Since that is the case I would rather leave it out and save on the calories and salmonella risk! Yes, there are anchovies in it. If you are really freaked out then you can leave them out, but I HIGHLY recommend that you try it! It is not fishy at all! Whenever someone sees me making the dressing they get nervous about the anchovies and I have to promise that they will never know they are there. The trick is to really chop and work the anchovies into a paste with the fresh garlic and then incorporate the paste into the dressing. They add a great flavor without the fishy taste. Trust me, my husband and sister would not touch it if it were fishy at all and they are my biggest fans of this dish 🙂

I make this salad all the time because it is very easy and so, so good. I am always getting requests for it so I am glad I will finally be able to share the recipe. It is great as a starter salad or main course with a piece of grilled or blackened fish.

Prep Time: 15 Minutes

Cook Time: 10 – 15 Minutes

Yield: 4 – 6 servings

4 slices bread (I use 2 whole wheat and 2 regular, but you can use all the same)

butter

2 large heads of romaine lettuce washed and dried (or 3 packages pre-washed)

1 tablespoon garlic powder

Juice of one large lemon

3 anchovy fillets

1 large garlic clove

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/4 cup finely grated Parmesan cheese, plus a little more for garnish

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Preheat oven to 400 degrees F

Lay all four slices of bread on a large plate or cutting board. Butter one side of each piece of bread. Sprinkle that side with garlic powder. Cut the crusts off the bread and then cut them into bite size squares to make the croutons. Place the croutons on a foil lined baking sheet sprayed with cooking spray (quick clean up). Cook in the oven for 5 minutes, then toss and cook another 5-10 minutes until the croutons are crunchy.

Juice the lemon into a large bowl. If you are not getting a lot of juice from the lemon use another one. Finely mince the garlic clove. Once chopped add the anchovy fillets on top of the garlic. Continue to mince and chop the garlic and anchovy together until the two are integrated into a paste.

Add the Worcestershire sauce, mustard, 1/4 cup Parmesan cheese, salt and pepper and whisk together until everything is combined. Pour the olive oil in a stream into the mixture while whisking until there is a thick dressing consistency.

Chop the lettuce and add it to the bowl with the dressing. Toss until the lettuce is covered with dressing. Add the croutons to the top and sprinkle with some additional Parmesan cheese.

3 Comments

Filed under Salads, Vegetarian

January 29, 2013 · 3:55 pm

Game Day Chili

I love chili and I make lots of different versions of it. They all stem from this basic recipe. This recipe is so easy and delicious that you can easily make it for game day or any other day of the week. The version I am posting here is a vegetarian recipe using veggie crumbles which you can find in any grocery store. I like Morningstar Farms. I use this recipe when I want a lighter chili and also when I want to load it up with sour cream and cheese 🙂 Of course you can always use a lean ground meat or turkey as well. I try to use reduced fat (not nonfat) sour cream and cheese to also keep it on the lighter side.

Even though this is vegetarian, it is still extremely hearty due to the veggie crumbles and all the beans. The texture is perfect as well. Another really nice thing is that it is extremely easy to make and quick cooking. It is great on its own, with toppings such as scallions, cheese, sour cream, tortilla chips, pickled jalapeno, fresh cilantro, etc. In fact, a really fun way to serve this is to make a chili bar where you put out the pot of chilli and lots of different toppings and let people make their own bowl. Another favorite way to eat this is to put them over cheese nachos and make chili cheese nachos. I will have to post that recipe some time soon. In the meantime, this is a great recipe that you can get really creative with.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: 6 – 8 servings

1 tablespoon canola oil

1 small onion, diced

2 cloves garlic, minced

1 (12 ounce) package veggie crumbles

2 (15 ounce) cans of black beans, rinsed and drained

1 (15 ounce) can of kidney beans, rinsed and drained

1 (28 ounce) can of crushed tomatoes

1 tablespoon dried chili powder

1 tablespoon dried oregano

1 teaspoon cumin

½ teaspoon cayenne pepper

1 tablespoon red wine vinegar

Kosher salt and freshly cracked pepper

Heat oil in a large pot over medium heat. Add onion and garlic and sauté until translucent, about 3-4 minutes. Add veggie crumbles and beans and stir to combine.

Add tomatoes, spices, vinegar, salt and pepper. Reduce heat and simmer on low until all flavors are combined, about 15-20 minutes.

1 Comment

Filed under Beans, Pareve, Vegetarian

November 19, 2012 · 5:07 am

Jewish Indian Stuffed Vegetables (Mahashas)

So, it has been a while since I have posted a recipe. I apologize for the delay. I have had some technical difficulties (computer died), a crazy work schedule, school and my child with a stomach virus. Also, I am pretty pregnant at this point and not so quick on my feet…. The good news is that I have a few recipes that I have been working on and am planning to post in the upcoming weeks.

This recipe that I am posting today is a really great one. This month the Kosher Connection Link Up theme is “stuffing” (see below). My all time favorite stuffed anything is my Aunty Seemah’s Mahashas. This is a classic Jewish Indian dish and family recipe. Although it has been years since I have had these, I have always remembered how delicious they are. Thanks to a Sykpe session with my aunt I have the recipe to share with all of you.

For today I have chosen to stuff tomatos and peppers, but onions are another common vegetable used. I just thought these would be easiest. These vegetables can either be a side dish or a main dish. If you would like to make them vegetarian then just omit the ground chicken. They are extremely flavorful and divine either way!

Prep Time: 45 minutes

Cook Time: 1 hour

Serves: 5 to 10

5 medium bell peppers – any color

5 large firm tomatoes

¾ cup basmati rice (you can use regular long grain, but basmati is SO much better)

½ pound ground chicken

½ – ¾ cup canola oil – depends how large your pan is

Juice of one lemon

3 tablespoons fresh mint leaves, finely chopped

1 teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon garlic powder

½ teaspoon ground tumeric

Preheat oven to 375 degrees F.

Rinse the rice in a strainer until the water runs clear. Place the rice in a bowl and over it with cold water to soak.

Cut the tops off the tomatoes about ¾ of an inch from the top. Save the tops. With a pairing knife gently cut around the edges of the tomato to loosen the veins and seeds from the outer shell. With a spoon scoop out the seeds and flesh from the inside of the tomato. Place the juice and seeds into a large bowl and the flesh on a cutting board.

Cut the tops off the peppers about ¾ of an inch from the top. Save the tops. Discard the ribs and seeds from the inside of the pepper.

You can either finely chop the tomato flesh or puree it in a food processor or with an immersion blender. Add to the bowl with the tomato juice and seeds. Add the juice of one lemon, 2 tablespoons canola oil, salt, tumeric, garlic, ginger and mint. Stir well. Drain the rice. Add the rice and ground chicken to the mixture and stir well again. You want the chicken and rice to be completely integrated into the tomato mixture. You also do not want any big pieces of chicken to be stuck together and you want a thick soup consistancy so that the rice has enough liquid to cook in.

Coat the bottom of a foil pan or baking dish with canola oil. Place the tomato “shells” and the peppers in the pan. Fill each tomato or pepper ¾ of the way to the top. Do not fill completely to the top as the rice will swell as it cooks. Drizzle the filled vegetables with a bit of canola oil on top. Place the tops back on the tomatoes and peppers.

Cover the dish tightly with tin foil. Cook in the pre-heated oven for 45 minutes. After 45 minutes take the tin foil off of the dish and cook for a remaining 15 minutes. The vegetables should be tender, the rice should be cooked through. The internal temperature should read at least 170 degrees F. Enjoy!