Pavilion Triple Double Recipe
Dinner for 2 available all day. Comes with 2 cups of soup, 2 small appetizers, 2 full-sized entrees and white or brown rice.
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Ingredients
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Soup
Appetizers
Entrees
Rice
Method
Soup
- 1
Prepare the Soup Base
In a large pot, combine the vegetable broth, diced carrots, diced celery, chopped onion, and minced garlic. Bring to a boil over medium-high heat.
- 2
Simmer the Soup
Once boiling, reduce the heat to low and add the dried thyme, black pepper, and salt to taste. Allow the soup to simmer for about 20 minutes, or until the vegetables are tender.
Appetizers
- 3
Prepare Bruschetta
Toast the bread slices until golden brown. Top each slice with a mixture of diced tomatoes, basil, olive oil, garlic, and salt. Serve immediately.
- 4
Prepare Stuffed Mushrooms
Remove stems from mushrooms and fill each cap with a mixture of cream cheese, garlic, and herbs. Bake at 375°F (190°C) for about 15 minutes until golden.
Entrees
- 5
Cook Grilled Chicken
Season the chicken breasts with salt and pepper. Grill on medium heat for about 6-7 minutes on each side, or until fully cooked and juices run clear.
- 6
Prepare Vegetable Stir Fry
In a large skillet, heat a tablespoon of oil over medium heat. Add vegetables of your choice (bell peppers, broccoli, snap peas) and stir fry for 5-7 minutes until tender.
Rice
- 7
Cook the Rice
Rinse the rice under cold water. In a pot, combine rice with water (1 cup rice to 2 cups water for white rice, or follow brown rice package instructions). Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until water is absorbed. Fluff with a fork before serving.
