When I first saw this recipe in the New York Times almost two months ago, I was salivating. It sounded like the perfect, light summery dish — with a white wine reduction, to boot. Who doesn’t love a white wine reduction? I remember the first time I made one: a few summers ago, with sauteed ramps; it was divine.
I know what you’re thinking: why the quote marks around the word rice in the headline? What is she trying to trick me into eating here? I wish it were more exciting, but I’m afraid it’s only quinoa, my loves — a food you must get familiar with if you’re not already.
That’s what Phil, one of my dinner guests, told me after scarfing down these delicious veggie balls. B echoed that, telling me that they satisfied what he thought was his need for a meaty Italian meal. But enough of their testimonials, here’s what I loved about these guys. They’re versatile enough to make with pasta, in a sandwich, or over a salad, but they’re hearty enough to be a meal all their own. And they’re healthy! It’s lentils, veggies, herbs, walnuts and eggs.
So where did I find the recipe?