Guest guest Posted October 16, 1999 Report Share Posted October 16, 1999 These recipes are from Deborah Madison's Inspired Vegetarian column in the October 1999 Cooking Light Magazine. Brown Rice And SautéedVegetables Garden Potatoes And Root Vegetables With Greens Macaroni-And-Cheese Pasta With Asparagus And Mushrooms Sauteed Carrots with Seaweed, Ginger, and Tofu Spicy Carrot Salad Wheat Berry Soup With White Beans And Rosemary * Exported from MasterCook * Brown Rice And SautéedVegetables Recipe By : Cooking Light Magazine, October 1999, page 182 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 cups chopped onion 1 1/2 teaspoons dried basil 1 cup diced red bell pepper 1 cup thinly sliced carrot 4 cups torn spinach 1 cup chopped mushrooms 1/4 teaspoon salt 3 garlic cloves -- minced 2 tablespoons low-sodium soy sauce 1/4 teaspoon black pepper 3 cups hot cooked long-grain brown rice This is a dish designed for leftovers and improvisation based on the odds and ends in your refrigerator. You can substitute other crunchy vegetables such as parsnips and fennel for the carrot and bell pepper. 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes Quote Link to comment Share on other sites More sharing options...
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