Steve Mishos

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.