Vegetarian Dinner in Minutes

[Guest guest]

Gassenheimer suggests doubling the rice dish and then freezing half for

another time. Menu contains 765 calories per serving with 21 percent of

calories from fat.

 

Arroz Con Garbanzo (Spanish Rice And Beans)

Tossed Greens

 

* Exported from MasterCook *

 

Arroz Con Garbanzo (Spanish Rice And Beans)

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 125

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

19 ounces canned chickpeas -- (2 cups)

drained and rinsed

1/2 teaspoon cayenne pepper

1 medium yellow onion. diced -- (2 cups)

10 medium garlic cloves -- crushed

1 cup uncooked long grain white rice

1 1/2 teaspoons saffron strands

2 cups vegetable broth

1 cup dry sherry

1 ripe medium tomato -- diced (1 cup)

14 ounces canned sliced red pimientos -- (1 cup)

drained and diced

1 cup frozen petite peas

20 pitted black olives -- cut in half

1 loaf Cuban bread

Salt and freshly ground black pepper -- to taste

 

Preheat oven to 350 degrees F. Heat olive oil in a large nonstick frying

pan. Add chickpeas and cayenne and saute on high 1 minute. Remove to a

plate, lower heat to medium-high, add onion and garlic, and saute 5

minutes. Add rice to frying pan. Saute a few seconds. Sprinkle saffron

over rice and add broth. Bring to a simmer and add sherry, tomato, and

pimientos. Return chickpeas to frying pan. Cover and simmer 15 minutes.

Add peas and olives and cook 1 minute. Add salt and pepper to taste.

Place bread in oven to warm through, 5 to 7 minutes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tossed Greens

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 125

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons red wine

4 teaspoons Dijon mustard

1 tablespoon diced yellow onion

1/4 cup vegetable broth

4 teaspoons olive oil

1 small head bibb lettuce -- (4 cups)

1 small cucumber -- (1 1/2 cups)

drained and diced

4 medium stalk celery sliced -- (2 cups)

Salt and freshly ground black pepper -- to taste

 

To make dressing, whisk vinegar and mustard together in a salad bowl. Add

onion and mix thoroughly. Add broth and oil and season with salt and

pepper. For salad, wash and drain lettuce leaves. Tear into bite-sized

pieces, and add to bowl. Add cucumber and celery to bowl and toss with

dressing.

 

Converted by MC_Buster.

 

 

 

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