Prescient Cooking

The following one-dish meals may take some time to get together, but they’re good for entertaining--once they’re ready to reheat, most of the work is done.

The chili rice is vibrantly flavored and can be as spicy as you desire (or pass hot sauce at the table to accommodate different preferences). The baked linguine is also deeply flavored but without the spiciness.

A slightly chilled light red wine enhances each dish. Try a light Italian red wine or one of the newly popular light red wines from the south of France, such as Corbieres or Minervois.

SKILLET CHILI RICE WITH PORK AND SHRIMP

1 (7-ounce) pork tenderloin

2 tablespoons oil

2 tablespoons chili powder

2 tablespoons chile sauce

1 teaspoon ground cumin

3/4 teaspoon salt

1 1/4 cups diced onion

1 1/4 cups diced celery

1 green pepper, diced

1 cup long-grain rice

1 1/3 to 1 2/3 cups chicken broth

1 (14-ounce) can peeled tomatoes

Cayenne pepper

18 large shrimp

Trim tenderloin of any fat or gristle and cut into 1-inch chunks.

Heat oil in 12-inch nonstick skillet over medium-high heat. When hot, add chili powder, chile sauce, cumin, salt and pork tenderloin. Stir-fry until lightly browned, 1 minute. Add onion, celery and green pepper. Cook, uncovered, until heated through, about 3 minutes, stirring often.

Add rice, 1 1/3 cups broth, tomatoes with juice and dash cayenne pepper. Simmer, covered, until rice is just cooked, about 20 minutes. Add remaining broth as needed for moisture. Can be made to this point up to 2 days ahead and refrigerated in skillet, covered with foil. When ready to serve, gently reheat, covered, about 5 minutes, stirring occasionally and adding broth or water as needed.

Peel shrimp, split lengthwise and devein.

To serve, stir in shrimp. Cook, covered, until shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and cayenne pepper. Serve hot.

Makes 4 servings.

Each serving contains about:

523 calories; 1,505 mg sodium; 142 mg cholesterol; 21 grams fat; 54 grams carbohydrates; 30 grams protein; 2.58 grams fiber.

BAKED LINGUINE WITH CHICKEN, MUSHROOMS AND FRESH BASIL

1/2 pound linguine

2 1/2 tablespoons dried porcini mushrooms, broken into small pieces

2 1/2 tablespoons hot water

2 tablespoons olive oil

2 teaspoons minced garlic

1/2 medium onion

1/2 pound fresh mushrooms, thinly sliced

3/4 teaspoon dried oregano

1 teaspoon salt

1/4 cup flour

2 cups plus 2 tablespoons chicken broth

1/3 cup dry white wine

1/2 cup grated imported Parmesan cheese, divided

3 large skinned, boned chicken breast halves

Freshly ground pepper

2 tablespoons thinly sliced fresh basil leaves

In large pot of rapidly boiling water cook linguine until al dente. Put dried mushrooms and water in small bowl to soak. Set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until heated through and fragrant, about 2 minutes, stirring often. Add fresh mushrooms, oregano and 1/2 teaspoon salt. Add dried mushrooms and liquid. If liquid is gritty, strain through filter paper or triple thickness of cheesecloth placed in small strainer. Cook, uncovered, until mushrooms have cooked through completely and mixture has thickened, about 5 more minutes, stirring often.

Stir 2 tablespoons flour into 1/4 cup chicken broth. Add to skillet along with remaining broth and wine. Simmer, uncovered, until liquid has reduced by 1/3, about 7 minutes. Remove from heat. Stir in linguine and 1/3 cup cheese. Transfer to greased 10-cup-capacity shallow baking dish. Wash and dry skillet.

Trim chicken breasts of fat and gristle. Cut into 1-inch dice. Rinse and pat very dry with paper towels. Combine remaining 2 tablespoons flour, remaining 1/2 teaspoon salt and pepper to taste in large plastic food bag. Add diced chicken in batches. Separate pieces, if stuck together. Shake to coat chicken. Set aside.

Heat remaining oil in skillet over high heat. When very hot, add chicken. Stir-fry until light-brown on all sides, about 5 minutes. Stir into linguine mixture. Adjust seasonings to taste. Can be made 2 days ahead and refrigerated, covered with foil.

Stir in fresh basil leaves. Lightly compress ingredients to flatten surface. Sprinkle remaining cheese over. Bake on center oven rack, uncovered, at 350 degrees until browned, about 45 to 50 minutes. Serve hot. Spoon some of liquid in bottom of dish over each serving.

Makes 4 servings.

Each serving contains about:

568 calories; 1,294 mg sodium; 68 mg cholesterol; 21 grams fat; 55 grams carbohydrates; 36 grams protein; 0.94 gram fiber.