Tuesday: Rice with Vegetables, Apple-Potato Gratin

Tonight somehow ended up being a mostly vegetarian meal (except for the chicken stock in the rice).

One piece was an apple-potato gratin from a recipe in Kaltenbach. This is pretty simple: potatoes, tart apples (both ordered from our farm), onions, butter, salt, pepper, and marjoram. Layered in a gratin dish, topped with buttered bread crumbs, and baked. It's just excellent.

The other component was a rice and vegetable dish I improved: leek, carrot, celery, radicchio, and peas with rice (parboiled+wild). I cooked the vegetables (except the peas) in some olive oil, then added the rice and peas along with chicken stock and white wine and simmered until the rice was done. We served it topped with grated sbrinz.

Another very nice meal.