Vegetarian Cooking for Everyone 2

[Guest guest]

This is the last of the recipes that I scanned from Madisons’ book to share

with you. I edited them in 5.0 but copied them to Word and then ran them

through Buster to make sure that they would import for you. I had to

change the header so that Buster would acknowledge them.

 

Buster has placed a total of 2 MasterCook recipes in this file:

 

Mung Beans And Rice With Spicy Tomatoes

Stir-Fried Sprouts With Cashews

 

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* Exported from MasterCook Buster *

 

Mung Beans And Rice With Spicy Tomatoes

 

Recipe By :Madison's Vegetarian Cooking for Everyone, page 303

Serving Size : 4 Preparation Time :0:00

Categories : None

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup whole green mung beans

1 cup long-grain white rice

1/4 cup chopped cilantro

plus extra for garnish

3 garlic cloves

1 tablespoon peeled and roughly chopped ginger

1 teaspoon Garam Masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne

3 tablespoons ghee or mustard oil

OR clarified butter

1 onion -- finely chopped

3/4 teaspoon cumin seeds

1 1/4 teaspoons dill seeds

Salt

1 jalapeno chiles -- to taste (1 to 2)

seeded and finely diced

2 medium tomatoes -- cut into wedges

1/2 cup yogurt

 

SERVES 4 TO 6

 

This mixture of mung beans and rice--kichuri--makes an excellent main dish

and any leftovers are delicious browned in a skillet. When tomatoes aren't

in season, I replace them with steamed carrot coins seasoned with lime juice.

 

In separate bowls, cover the beans and rice with water and set aside.

Meanwhile, pound or puree the cilantro, garlic, ginger, and spices together.

 

Beat 2 tablespoons of the ghee in a 3-quart saucepan over medium heat. Add

the onion, 1/2 teaspoon cumin seeds, and 1 teaspoon dill seeds. Cook until

the onion starts to color, 5 to 7 minutes, then add the cilantro mixture

and cook for 3 minutes more.

 

Drain the beans and add them to the saucepan with 1 quart water and 1/2

teaspoons salt. Bring to a boil, then lower the heat and simmer, covered,

for 15 minutes. Drain the rice, add it to the pot, and cook for 18 minutes

more or until both the rice and beans are tender. Remove from the heat and

let stand for 10 minutes.

 

Heat the remaining ghee in a small skillet over medium heat. Add the

remaining cumin and dill along with the chile. Cook until the seeds start

to brown, then raise the heat, add the tomatoes, and saute until they begin

to soften, about a minute. Serve the rice and beans garnished with the

tomatoes, yogurt, and a sprinkling of chopped cilantro.

 

Converted by MC_Buster.

 

Per serving: 446 Calories (kcal); 12g Total Fat; (24% calories from fat);

15g Protein; 70g Carbohydrate; 30mg Cholesterol; 34mg Sodium Food

Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

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* Exported from MasterCook Buster *

 

Stir-Fried Sprouts With Cashews

 

Recipe By :Madison's Vegetarian Cooking for Everyone, page 273

Serving Size : 2 Preparation Time :0:00

Categories : None

 

Amount Measure Ingredient -- Preparation Method

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

6 Brussels sprouts

trimmed and sliced into 1/4-inch strips

6 ounces sprouted lentils or peas

OR adzuki or other firm sprouts

1 1/2 tablespoons sesame or mustard oil

1/4 teaspoon cumin seeds

3 garlic cloves -- finely chopped

1 bunch scallions -- chopped

including 2 inches of the greens

1 small quartered and thinly sliced onion

1/2 cup toasted cashews

Salt

2 tablespoons lime juice -- to taste

 

SERVES 2

 

Bharti Kirchner, an Indian-born cook, author, and world traveler, offered

this unusual stir-fry recipe in her book Indian Inspired, which has in turn

inspired me. Finally , here's a recipe that uses those hearty sprouts made

from peas, lentils, and beans to best advantage. This is delicious over

brown rice.

 

Steam the Brussels sprouts until barely tender, then rinse and set aside.

Steam the sprouted beans until they're tender, 3 to 5 minutes.

 

Heat the oil in a wok, add the cumin seeds, and fry until they're aromatic

and lightly browned. Add the garlic and, as soon as it begins to color,

add the scallions and onion. Stir-fry until the onion is translucent, 3 to

4 minutes. Lower the heat and add the Brussels sprouts, sprouted legumes,

and cashews. Cook, uncovered, for 1 minute more or until heated through.

Remove from the heat and season with salt and lime juice to taste.

 

Converted by MC_Buster.

 

Per serving: 341 Calories (kcal); 27g Total Fat; (65% calories from fat);

11g Protein; 21g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges:

1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other

Carbohydrates

 

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schuller