VEGAN DAY

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Rice Casserole With Pine Nuts

Green Minestrone--leave off the optional parmesan cheese

 

* Exported from MasterCook *

 

Rice Casserole With Pine Nuts

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- chopped

1 green bell pepper

cut into 1/2-inch squares

1 large carrot

quartered lengthwise and chopped

3 small ribs celery

cut into 1/2-inch pieces

3 cloves garlic -- minced

2 bay leaves

1/4 teaspoon thyme

1 teaspoon dill weed

1/2 cup chopped fresh parsley

1 teaspoon brown sugar

1 1/2 teaspoons paprika

1 teaspoon salt

1 cup long-grain brown rice

1 1/2 cups diced tomatoes

1 cup water

1/4 cup currants or raisins

1/2 cup toasted pine nuts or slivered almonds

 

This soothing and simple casserole is a great family-style meal that can be

easily modified. For varied flavors and textures, experiment with

different kinds of rice, such as white or brown basmati.

 

Preheat oven to 350 degrees. Lightly grease an 8 x10-inch baking dish.

 

In large skillet, heat oil over medium-high heat. Add vegetables, garlic,

bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often,

6 minutes. Add sugar, paprika, salt and rice. Cook, stirring, 1 minute.

Add tomatoes, water and currants or raisins; bring to a simmer.

 

Transfer to prepared baking dish; cover and bake until rice is tender,

about 11/2 hours. Toss with pine nuts or almonds and remaining parsley.

Serve warm. Makes 6 servings.

 

Per Serving: 209 Cal.; 5g Prot.; 6g Fat; 37g Carb.; 0 Chol.; 29mg Sod.; 3g

Fiber.

 

 

 

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* Exported from MasterCook *

 

Green Minestrone

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 pound leeks

(white and pale green parts)

well rinsed and diced -- (41/2 cups)

1 cup diced carrots

1 tablespoon water

6 cups vegetable broth -- up to 8

1/2 cup small pasta shapes

19 ounces canned cannellini beans -- drained and rinsed

1 cup sliced green beans

1 cup diced zucchini

1 cup fresh or frozen small green peas

1 cup fresh asparagus

diagonally sliced and trimmed

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

2 green onions -- coarsely chopped

1 clove garlic -- minced

Salt and freshly ground black pepper -- to taste

Grated Parmesan cheese -- (optional)

 

This traditional Italian soup is chock-full of vegetables. You can make it

with any small pasta shape, such as ditalini or orzo.

 

Meal plan: While soup is cooking, warm a loaf of Italian bread and prepare

a simple fresh tomato and cucumber salad.

 

In large pot, heat oil over medium heat. Add leeks, carrots and water.

Cover and cook until the leeks are very tender, about 15 minutes. Do not

brown.

 

Add 6 cups of broth and bring to a boil. Add pasta and cook, stirring

occasionally, until almost tender, about 10 minutes. Add beans, green

beans, zucchini, peas and asparagus. Simmer, uncovered, over medium heat,

until vegetables are tender, about 8 minutes.

 

In small bowl, mix parsley, basil, green onions and garlic. Stir into

simmering soup. Add additional broth to thin soup if necessary. Season

with salt and pepper. Serve with grated Parmesan if desired. Makes 6

servings.

 

Per Serving: 397 Cal.; 17g Prot.; 7g Fat; 70g Carb.; 0 Chol.; 1,500mg Sod.;

13g Fiber.

 

 

 

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