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Linda's recipes

Wild Rice and Peas

From: Linda McCartney’s Home Cooking, p. 133

A mixture of wild and white rice, cooked in vegetable stock, with petits pois.

A quick and easy rice dish with ingredients usually at hand. It is full of flavours but subtle enough to be eaten with a main course.
I used frozen peas and added them when the rice had finished cooking and just warmed them through.

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Linda's recipes

Mushroom and Rice

From: Linda McCartney’s Home Cooking, p. 112

This is a more basic variation of the “Rice in Tasty Vegetable Stock” on p. 118. It is great served with a main course and is a more interesting side dish than just rice- the mushrooms add a lovely umami flavour.

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Linda's recipes

Rice in Tasty Vegetable Stock

From: Linda McCartney’s Home Cooking, p. 118

This is a recipe for a vegan risotto with mushrooms. Reliable, easy to make and very tasty. Great to accompany a salad or main course.

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Linda's recipes

Stuffed Peppers

From: Linda McCartney’s Home Cooking p. 126

This is a recipe for peppers, stuffed with rice, TVP mince and tomato sauce, and baked in the oven.

A few days ago, when discussing what to eat on the weekend, my husband mentioned that he would love to have some Stuffed Peppers- a dish he knows from meals at his grandfather’s. As with many dishes we both know from our families, there was of course a recipe for Stuffed Peppers in Linda’s cookbook. And one more reason to prepare Stuffed Peppers.
My husband prepared the peppers and they were just delicious. Definitely a recipe we will ask him to use again 🙂 .

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Linda's recipes

Rice Pudding

From: Linda McCartney´s Home Cooking, p. 165

Baking the rice pudding in the oven makes it possible to enjoy rice pudding withhout having to stir it for 30 minutes, as you would have to do when cooking it in a saucepan. It also gets a lovely golden crust. Yummy!

The rice pudding can be served warm with seasonal fruit compote, such as apple or plum. You can also try it chilled with some sweetened red berry or cherry compote.

I have reduced the amount of sugar and butter to 20g each, and would recommend mixing the milk and cinnamon before pouring it over the rice (to avoid the cinnamon forming lumps or a hard crust on the milk).

Vegan: This rice pudding is great cooked with coconut drink instead of milk. You can use the cinnamon if you like, or leave it out and sprinkle 3 tablespoons desiccated coconut over the top.