Global Vegetarian--2 recipes

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Stove Top Quinoa Pilaf

Summer Vegetable Grill With Champagne Vinaigrette

 

* Exported from MasterCook *

 

Stove Top Quinoa Pilaf

 

Recipe By : Global Vegetarian, by Jay Solomon, page 113

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 small yellow onion -- chopped

6 medium button mushrooms -- sliced, up to 8

1 medium green or red bell pepper -- seeded and diced

1 small zucchini -- diced

2 cups water

1 cup quinoa -- rinsed

1 cup peeled and diced winter squash

OR sweet potato or carrot -- (something orange)

2 tablespoons chopped fresh parsley

(or 1 tablespoon dried)

1/2 teaspoon black pepper

1/2 teaspoon salt -- up to 1

 

Makes 4 servings

 

If you have never tried quinoa, this is a good dish to " test the waters. "

Quinoa is a protein-rich grain with a nutty flavor. It cooks up just like

rice.

 

In a medium saucepan, heat the oil. Add the onion, mushrooms, pepper, and

zucchini and saute for 5 to 7 minutes, until tender. Add the water,

quinoa, squash, and seasonings and cover. Cook over medium-low heat for 15

to 20 minutes, until all the liquid is absorbed. Fluff the quinoa (like

rice) and keep warm until ready to serve.

 

Rinsing the quinoa washes away its natural but unappetizing coating, which

has a bitter, soapy flavor. Quinoa is available in natural food stores and

in the grains section of well-stocked supermarkets.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Summer Vegetable Grill With Champagne Vinaigrette

 

Recipe By : Global Vegetarian, by Jay Solomon, page 102

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup olive oil

1/4 cup champagne vinegar

1/4 cup chopped mixture of mint & basil and

parsley

1 teaspoon brown sugar -- packed

2 large tomatoes -- halved

1 medium eggplant

cut widthwise into 1/2-inch-thick slices

1 large red onion -- peeled and halved

2 medium green or red bell peppers

cut in half and seeded

1 medium zucchini

cut widthwise into 1/2-inch-thick slices

10 medium whole button mushrooms -- up to 12

OR 2 large portobello mushrooms -- sliced

Salt and black pepper -- to taste

 

Makes 4 servings

 

Grilling is one of my favorite pastimes. It imparts a smoky, rustic

essence without a lot of namby-pamby fussiness. The champagne vinaigrette

in this recipe is perfect for the fun atmosphere that grilling provides.

 

First, make the vinaigrette: In a small bowl, whisk together the oil,

vinegar, herbs, and sugar. Set aside for about 30 minutes. (This can be

made a day in advance.)

 

Preheat the grill until the coals are gray to white.

 

When the fire is ready, place the vegetables on the grill. Cook each side

for about 5 to 7 minutes. When the tomatoes are ready to burst, pull them

off. Pull the other vegetables off as they become tender.

 

Coarsely chop the eggplant, red onion, and bell peppers, discarding any

charred parts. Add all of the vegetables to the vinaigrette and toss

thoroughly. Season with salt and pepper to taste. Serve with couscous,

brown rice, or pasta.

 

Converted by MC_Buster.

 

 

 

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