How about a rice pilaf? Saute some onion, season with a minced or sliced garlic clove and a few pinches of dried thyme and basil, then add a cup and a half of chicken broth and a cup of rinsed rice. Bring to a boil, reduce, cook on LO for 15 minutes, then remove from heat and allow to sit another ten minutes. I usually make my rice drier, 1:1, but you need this softer than the low liquid ratio.
Or how about a green pea mousse? Cook some frozen peas, reserve a little of the cooking water, mash, then add some of the cooking water back until you have a pleasing consistency. Season with butter, or give it a Middle Eastern twist by topping the peas with a little chopped fresh or dried mint and a drizzle of olive oil.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov