5 Ridiculously Good Ways to Eat More Veggies
Mark Bittman, of the meal-kit service
Purple Carrot, shares some of his favorite healthy recipes. Bonus: They also happen to taste amazing.
By Lynn Andriani
Photo: Courtesy of Purple Carrot
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Proof That Risotto Isn't Hard to Make
This creamy, gorgeously green version of the classic Italian rice bowl is surprisingly easy to make and outrageously tasty, too, with a subtle saltiness from miso (Bittman says it's the Japanese equivalent of Parmesan) and a bit of a kick from cayenne and paprika. The finishing touch: a crumble you make by mashing canned chickpeas slightly and then roasting them at high heat until they're crispy. The chickpeas are a nice contrast to the soft rice, and also double as a protein-packed garnish you can use in many other dishes.
Get the recipe: Spinach Risotto Topped with Spiced Chickpea Crumble
Published 01/22/2016
