Help from all you cookers...

How about asparagus - I don't know why that just popped into my head.
Or even a vegetable medley of some kind?

Starch:
* Mushroom Risotto
* Spinach rice (I have a great recipe)

Veggie:
* Asparagus with breadcrumb, garlic & parmegean cheese
* string beans with garlic & oil
* spinach with garlic & oil
* escarole with white beans

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Posted by Jan05Bride

Starch:
* Mushroom Risotto
* Spinach rice (I have a great recipe)

Veggie:
* Asparagus with breadcrumb, garlic & parmegean cheese
* string beans with garlic & oil
* spinach with garlic & oil
* escarole with white beans

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SPINACH RICE RECIPE PLEASE!!!!

Greek Rice With Spinach
Side dish: Serves 4

Ingredients
1 1/2 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups chopped clean fresh spinach
3 tablespoon lemon juice
4 cups cooked long grain rice
1 to 2 tablspoon minced fresh basil
Salt and pepper to taste
1/4 cup crumbled feta cheese

Directions
* In a skillet, sautee onion and garlic on medium-high heat until onion is softened and transparent.
* Add spinach, lemon juice and rice
Cook together, stirring frequently, until spinach is limp and rice is thoroughly heated.
* Toss in basil.
*Add salt and pepper to taste.
Optional: Crumbled Feta Cheese on top

mmm, spinach rice!

Thanks for the recipe--I was going to ask as well!

Mushroom rissotto sounds like it would go really well with Veal marsala, but seems difficult to make. Maybe that's just me & my fear of the rissotto. . .I had excellent mushroom rissotto at a fancy corporate function once though. . .mmmmmm.

what about rice and peas???

Yummy!! and so easy!!

I found this online - not sure if it's as good as the one where you have to stir for 45 minutes but it may be worth a try for convienence sake!

A Baked Version of Mushroom Risotto:

Although traditional risottos use refined arborio rice, you can achieve excellent results in this oven-baked version with short-grain brown rice and take advantage of its whole-grain benefits.

Prep time: 10 minutes
Start to finish: 1 hour 20 minutes
Degree of difficulty: moderate

1. Combine porcini and water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt. Set aside.

2. Meanwhile, preheat oven to 425°F.

3. Heat 2 teaspoons oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add leek and the porcini; cook, stirring often, until leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add the reserved porcini liquid and chicken broth. Bring to a boil.

4. Cover the pan and place in the oven. Bake until the rice is just tender but still has a little resistance and the risotto has a creamy consistency, 40 to 50 minutes. If it seems soupy, place on the stovetop over medium heat and simmer for a few minutes, stirring, until risotto reaches desired consistency.

5. While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fresh mushrooms and cook, stirring occasionally, until tender and browned, 5 to 7 minutes. Remove from the heat.

6. When the risotto is ready, stir in the mushrooms, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle remaining parsley on top and serve immediately.

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Posted by BMD'sPeanut

do you think if i make the mushroom rice then it's too much mushrooms (being that there are mushrooms in the veal marsala?)

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i think it's compliemntary. But if you have guests that HATE mushrooms you may have a problem! I did that once. Served grilled portobello as appetizer, chicken & mushrooms for dinner with mushroom & peas rice. My poor guest was just stitting there, I ended up making her a plain chicken breast.

I learned my lesson - Know your audience!

I would stick to rice and a veggie. But steer from mushroom rice/risotto - too much mushrooms - for the pure reason some people don't love them even if they do eat them. The spinach rice above sounds interesting. Or you can keep it simple and do a yellow rice. I would do a fresh veggie on the side asparagus or broccoli. And some yummy fresh cripsy bread on the side too.

If you want to do a potato, maybe some kind of twice baked (my mom makes them with bacon and mozzerella and broccoli - so good but a lot of work) or mashed potatoes - maybe a garlic mashed. I made these parmeseam cheese baked potatoes that were very simple and good. I think the recipe in from allrecipes.com.