Guest guest Posted October 10, 1999 Report Share Posted October 10, 1999 These recipes were on the vegetariantimes website in September: Garden Rice Jasmine Rice Almondine Pullao Rice With Corn And Peas Pumpkin And Apple Risotto * Exported from MasterCook * Garden Rice Recipe By : www.vegetariantimes.com 9/99 Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 small onion -- chopped 1 clove garlic -- chopped 1/2 red or green bell pepper -- chopped 1 small carrot -- chopped 1 tomato -- diced 1/2 cup zucchini cut into thin 2-inch sticks (or 1/2 cup cauliflower florets) 1/2 cup bean sprouts 3/4 cup uncooked brown rice 1 1/4 cups water 2 tablespoons low-sodium soy sauce 1 bay leaf 1/4 teaspoon salt 1 cup green peas (or snow or snap peas or green beans cut into 1-inch segments) A walk through the garden will provide nearly all the ingredients for this robust dish, seasoned to perfection. Heat oil in a 3-quart pot and saut‚ onion and garlic until tender. Add pepper, carrot, tomato and zucchini or cauliflower florets. Saut‚ 5 minutes more. Add sprouts, rice, water, soy sauce and bay leaf. Bring to a boil, cover and simmer for 15 minutes. Add salt, replace cover and cook until tender, about 30 minutes. Add peas or green beans and cook 10 minutes more. Discard bay leaf. Serve immediately. Makes 4 servings. Per Serving: 258 Cal.; 7g Prot.; 4g Fat; 48g Carb.; 0 Chol.; 856mg Sod.; 6g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jasmine Rice Almondine Recipe By : www.vegetariantimes.com 9/99 Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable stock or water 1 cup uncooked jasmine rice -- rinsed and drained 1/2 cup fresh orange juice 1/2 cup slivered almonds -- toasted 2 tablespoons snipped fresh parsley 1 teaspoon grated orange peel Salt to taste The fragrant qualities of jasmine rice are enhanced with orange peel and toasted almonds. Enjoy this dish as an accompaniment for many meals. In a 3-quart saucepan, combine stock or water, rice and juice. Bring to a boil over high heat. Cover. Reduce heat to low. Simmer for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Stir in remaining ingredients. Serve immediately. Makes 6 servings. Per Serving: 165 Cal.; 4g Prot.; 5g Fat; 24g Carb.; 0 Chol.; 488mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pullao Rice With Corn And Peas Recipe By : www.vegetariantimes.com 9/99 Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon canola oil 1 teaspoon cumin seeds 1 cup basmati rice -- well rinsed 2 1/2 cups water 1/2 cup frozen peas -- thawed 1/2 cup frozen corn -- thawed Salt to taste Pullao, from the Persian word " pullo, " describes a grain dish that is cooked with many ingredients. Pullao rice can be served with almost any Indian meal. For special occasions, this dish is often tinted yellow with turmeric or saffron. In medium saucepan, heat oil over medium heat. Add cumin seeds and cook until medium brown in color. Add rice and water and bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Add peas and corn and simmer for 2 minutes. Add salt. Fluff with a fork and serve right away. Makes 4 servings. Per Serving: 216 Cal.; 5g Prot.; 3g Fat; 49g Carb.; 0 Chol.; 20mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin And Apple Risotto Recipe By : www.vegetariantimes.com 9/99 Serving Size : 1 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups baked pumpkin -- pureed 2 cups unfiltered apple cider or apple juice 2 tablespoons olive oil 2 cups Arborio rice 2 1/2 cups hot water -- divided, up to 3 1/2 cup chopped onion 1/2 cup apple -- peeled seeded and diced 1/4 cup roasted red bell pepper -- peeled seeded and diced 1/2 Scotch bonnet chili -- seeded and minced OR 1 tsp. bottled hot sauce -- (see Note) 1/4 cup roasted poblano chili -- peeled, seeded and diced 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 tablespoons minced fresh marjoram or 1 tsp. dried 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/4 cup shelled pumpkin seeds This dish is hot and sweet at the same time. The heat is packed by half a Scotch bonnet chili, reputedly one of the hottest. The chili is closely related to the habanero, which can be substituted. Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer; cook until hot, about 2 minutes. Set aside, keep warm. In separate saucepan, heat half of oil over medium-low heat. Add rice; saut‚ until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm. In medium saut‚ pan, heat remaining oil over medium-low heat. Saut‚ onion until soft, about 2 minutes. Add apple; cook 1 to 2 minutes more. Stir in bell pepper, chilies, spices and remaining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasonings. Makes 8 servings. Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto. Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth. Per 1-Cup Serving: 296 Cal.; 6g Prot.; 7g Fat; 53g Carb.; 0 Chol.; 7mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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