No Meat, No Fuss

This is a terrific meatless dinner menu. The main course (which, can also work as an appetizer or side dish in another menu) is quite forgiving because the rice can be made ahead; the “leftovers” are made into little rice pancakes. The pancakes are cooked in a little olive oil in a non-stick skillet until browned and crisp on both sides. Oven-roasted sweet red peppers (roast with olive oil and thyme) and escarole with garlic are the sides. Arrange the cooked escarole in the center of a serving platter and surround with the roasted peppers. Serve with extra-virgin olive oil to drizzle over the vegetables. Finish off the meal with a plateful of refreshing sliced fresh pears.

RICE, PARMESAN AND DRIED TOMATO PANCAKES 1/2 cup chopped onion 1 tablespoon extra-virgin olive oil, plus more for frying 1 cup medium-grain California or Italian rice 1/4 cup snipped dried tomatoes 1 teaspoon dried rosemary 2 1/2 cups reduced-sodium chicken broth or water 1/2 teaspoon salt 1/2 cup grated Parmigiano-Reggiano cheese 1 egg, lightly beaten

Combine onion and olive oil in large, wide skillet with tight-fitting lid. Cook, stirring, over low heat until onion is tender, about 5 minutes. Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat.

Add chicken broth and salt. Bring to boil over high heat, stirring once. Cover and cook over low heat until liquid is absorbed, about 15 minutes. Uncover and stir in cheese. Let stand until lukewarm.

Add egg and stir to blend. Using 1/4-cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick. To keep rice from sticking to hands, rinse hands frequently with cold water.

Coat large non-stick skillet with thin film of olive oil. Heat skillet over medium heat. Add pancakes in batches and cook until golden brown on 1 side, about 5 minutes. Carefully turn pancakes, using wide spatula, and brown other side. (Pancakes can be made ahead and kept warm in oven at lowest temperature.) Makes 12 small pancakes or 4 servings.

ESCAROLE WITH GARLIC 1 large bunch escarole 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced Salt, pepper

Trim base of escarole. Separate leaves and rinse thoroughly. Drain. Stack leaves and cut into 1-inch lengths.

Meanwhile, bring large pan half-filled with water to boil. Add escarole. Cook, stirring occasionally, until escarole is tender but still bright-green, about 8 minutes. Drain well.

Wipe out pan. Add oil and garlic. Saute over low heat just until garlic begins to sizzle, 1 to 2 minutes. Add drained escarole and stir to coat with oil. Season to taste with salt and pepper. Makes 4 servings.