Guest guest Posted October 10, 1999 Report Share Posted October 10, 1999 These recipes were on the vegetariantimes website in September: Royal Risotto With Asparagus And Artichokes Sweet Rice, Butternut Squash And Ginger Toasted Rice With Sprouts, Saffron, Red Pepper And Mint Wild Rice With Cranberries And Caramelized Onions * Exported from MasterCook * Royal Risotto With Asparagus And Artichokes Recipe By : www.vegetariantimes.com 9/99 Serving Size : 1 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium red onion -- diced 10 white button mushrooms -- sliced, up to 12 4 cloves garlic -- minced 1 1/2 cups Arborio rice 4 1/2 cups water 1/2 cup dry white wine 1/2 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon ground turmeric 10 asparagus spears -- up to 12 trimmed and cut into 1-inch sections 14 ounces canned artichoke hearts -- rinsed and coarsely rinsed and coarsely chopped 1/2 cup grated Parmesan cheese If there was a hall of fame for dishes, risotto would have to be a charter member. Asparagus and artichokes endow this classic rendition with regal flavors. Heat oil in large saucepan over medium heat. Add onion, mushrooms and garlic. Cook, stirring, for 6 minutes. Add rice, 2 cups water, wine and seasonings. Bring to a simmer; cook, uncovered, over medium-low heat about 8 to 10 minutes, stirring frequently. Stir in another 2 cups water, asparagus and artichokes. Bring to a simmer. Cook, stirring, until rice is al dente, about 12 to 14 minutes more. Adjust heat so rice doesn't burn on the bottom, and add remaining 1/2 cup of water if needed. Remove from heat; let stand for a few minutes before serving. Fold in cheese. Makes 6 servings. Helpful Hint: For an herbal nuance, sprinkle chopped fresh parsley or basil over the risotto at the last minute. Per 1-Cup Serving: 289 Cal.; 9g Prot.; 5g Fat; 48g Carb.; 25mg Chol.; 489mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Rice, Butternut Squash And Ginger Recipe By : www.vegetariantimes.com 9/99 Serving Size : 5 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups short-grain or medium-grain sweet rice 6 cups warm water 3 cups butternut squash peeled and chopped in 1/4-inch chunks 1/3 cup golden raisins 1/4 cup chopped scallions (white and green parts) 1 tablespoon finely grated fresh ginger 1 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon white pepper -- (preferably ground) 1 tablespoon tamari Used mostly for sweet dishes in Asian cookery, sweet rice has a delicious taste and lends itself to aromatic flavors, warm spices and unusual vegetable combinations. This recipe can serve as a side dish or entree, preceded by a rich soup such as cauliflower curry soup, and accompanied by a green salad garnished with toasted nuts, and a basket of whole grain buns. Combine rice and water in large bowl; soak 4 hours, or cover, refrigerate and soak overnight. Drain rice. In large bowl combine rice with squash, raisins, scallions, ginger, salt, cinnamon and pepper; toss to mix well. Spread a layer of cheesecloth in electric steamer or over 1 layer of stackable metal or bamboo steamer. Cover rice mixture and steam over boiling water 30 minutes. Remove rice to serving bowl; toss with tamari. Serve immediately. Makes 10 side-dish servings or 5 main-dish servings. Variation: If sweet rice is not available, boil 2 cups jasmine or basmati rice 10 minutes with 2 cups water. Drain water and finish cooking rice in steamer with vegetables and seasonings. Helpful Hint: Peel squash with carrot peeler, then cut in half lengthwise, scoop out seeds and dice. Per Side-Dish Serving: 176 Cal.; 3g Prot.; 0 Fat; 40g Carb.; 0 Chol.; 317mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Rice With Sprouts, Saffron, Red Pepper And Mint Recipe By : www.vegetariantimes.com 9/99 Serving Size : 8 Preparation Time :0:00 Categories : Pork Side Dishes Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water 2 cups uncooked jasmine rice 1 cup vegetable stock 2 tablespoons low-sodium soy sauce 1/4 teaspoon crumbled saffron threads 1 tablespoon dried lemon grass 2 tablespoons minced garlic 1 cup fresh mint leaves 1 cup diced red bell pepper 12 ounces fresh bean sprouts 1 cup sliced scallions Bring water to boil; add rice. Reduce to simmer and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Turn off heat; allow rice to stand 5 minutes. Fluff rice with fork. Preheat oven to 350 degrees. Lightly oil baking sheet; spread rice evenly over sheet without pressing down too firmly. Bake until rice forms slight crust and becomes crispy, about 45 minutes. In a wok or large soup pot, heat stock, soy sauce, saffron, lemon grass and garlic until simmering. Turn heat off. Add rice, mint, red pepper, sprouts and scallions; stir to combine all ingredients. Serve immediately. Makes 8 servings. Per 1-Cup Serving: 134 Cal.; 4g Prot.; 1 Fat; 29g Carb.; 0 Chol.; 167g Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice With Cranberries And Caramelized Onions Recipe By : www.vegetariantimes.com 9/99 Serving Size : 4 Preparation Time :0:00 Categories : Fruits Grains And Cereals Side Dishes Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vegetable broth 1/2 cup brown rice -- uncooked 1/2 cup wild rice -- uncooked 2 tablespoons vegetable oil 3 medium onions sliced into thin wedges 2 teaspoons brown sugar 1 cup dried cranberries 1/2 teaspoon finely grated orange zest The sweet-tartness of dried cranberries really shines through in this dish. Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes. Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 servings. Per Serving: 327 Cal.; 7g Prot.; 9g Fat; 54g Carb.; 0 Chol.; 756mg Sod.; 6g Fiber. Recipe from Ocean Spray Cranberries, Inc. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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