Adapted from Fine Cooking (Oct/Nov 2010)
This hearty vegetarian dish stands alone beautifully. However, I also think it goes well with the Moroccan-spiced skirt steak with roasted carrots! It can also be enjoyed cold right out of the fridge for a lunch in a hurry.
Preparation time: 15 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 4 – 6
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