McDougall

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Vegetables And Barley

Wild Hash

* Exported from MasterCook *

 

Vegetables And Barley

 

Recipe By : McDougall Program for Women, page 290

Serving Size : 4 Preparation Time :0:20

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables Mcdougall Program For Women

 

Amount Measure Ingredient -- Preparation Method

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6 cups vegetable broth

1 onion -- chopped

1 stalk celery -- chopped

1 medium red bell pepper -- chopped

1/2 teaspoon fresh minced garlic

1 cup barley

1 zucchini

cut in half lengthwise -- then sliced

1/2 cup frozen corn kernels -- thawed

1 cup packed coarsely chopped fresh spinach

2 tablespoons soy sauce

freshly ground black pepper -- to taste

1 dash or two of Tabasco sauce -- (optional)

 

Preparation Time: 20 minutes

Cooking Time: 1 hour, 15 minutes

Servings: 4 to 6

 

Place 1/2 cup of the broth in a large pot. Add the onion, celery, bell

pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add the

remaining broth and the barley. Bring to a boil, cover, reduce the heat,

and cook for 60 minutes, stirring occasionally. (Add a little more broth

if the barley begins to stick to the bottom of the pot.) Add the remaining

ingredients and cook an additional 10 minutes, stirring frequently. Serve

hot.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Wild Hash

 

Recipe By : McDougall Program for Women, page 294

Serving Size : 6 Preparation Time :0:20

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Rice Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup Lundberg Wild Blend

2 1/3 cups water

1 onion -- chopped

1 red bell pepper -- chopped

1/2 pound mushrooms -- sliced

1 stalk celery -- chopped

1 3/4 cups vegetable broth

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon parsley flakes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried sage

1/2 teaspoon dried marjoram

1/4 teaspoon dried rosemary

freshly ground black pepper -- several twists

12 ounces packaged Yves Veggie Ground Round

 

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Resting Time: 10 minutes

Servings: 6

 

Place the rice blend in a saucepan with 2 cups of the water. Bring to a

boil, reduce the heat, cover, and cook for 45 minutes. Let rest for 10

minutes. Meanwhile, place the remaining water in a large nonstick frying

pan. Add the onion, bell pepper, mushrooms, and celery. Cook, stir- ring

occasionally, for 5 minutes. Mix the broth, cornstarch, soy sauce, and

seasonings in a separate bowl. Add to the vegetable mixture while

stirring. Cook and stir until the mixture boils and thickens. Add the

Ground Round and cooked rice mixture. Cook, stirring occasionally, for 5

minutes.

 

Hint: To cut down on cooking time, use leftover cooked rice, preferably a

combination of wild rice and brown rice. Yves Veggie Ground Round is a

meatless burger substitute found in natural foods stores and some

supermarkets.

 

Converted by MC_Buster.

 

 

 

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