Here's one that I can actually give you a recipe for - because it's adapted from somebody else's actual recipe. This was really good - a creamy risotto-style rice dish with onions, celery and broccoli. I say risotto-style because it's cooked like risotto, adding the hot broth gradually, but it's made with a long-grain rice, unlike proper Italian risotto. Although it probably would be really good made with a short grain rice, I'll have to try it sometime.
The kids had this for dinner with just some diced chicken and parmesan cheese on top. Danny and the little girls liked it. Callie took one bite and declared she wasn't eating it - she doesn't like celery. Jim and I had ours with just a simply pan grilled piece of fish - olive oil, salt, pepper, lemon juice.
The original recipe is Celery and Rice with Peas, from Marion Morash's Victory Garden cookbook - the best vegetable cookbook ever written, and sadly, out of print. But I don't eat peas, and we had broccoli.
So here's our version:
Celery and Rice with Broccoli:
5 1/2 cups chicken broth
6 Tb butter
1 Tb oil
1/2 cup chopped onions
1/2 cup finely chopped celery leaves
2 cups finely chopped celery
1 cup finely chopped broccoli
salt and pepper
1 1/2 cups rice
Bring broth to a boil, turn down to simmer. Meanwhile, in a 4-quart saucepan, melt 4 tablespoons butter and add the oil; add onions and cook over medium heat for 3-4 minutes. Add celery leaves, 1 /2 cups of the celery and 1/4 teaspoon salt and cook for 5 minutes. Add the rice, stirring to coat with butter; cook for 1 minute or until rice turns translucent. Pour in 2 cups of the stock and boil slowly for approximately 5 minutes, stirring occasionally until the rice absorbs most of the liquid. Add 1 cup stock and cook, stirring, until it is absorbed; repeat with 1 cup stock and remaining celery and broccoli. When this cup is finally absorbed, add the fifth cup. Cook until all the liquid is gone. (if rice is still not tender, add additional 1/2 cup of broth and more water as needed). The whole process should take 25 - 30 minutes. Stir in 2 tablespoons of butter.