Guest guest Posted November 21, 1999 Report Share Posted November 21, 1999 Couscous-Quinoa Tabouli Golden Rice Pie With Spinach Filling Mediterranean Yogurt * Exported from MasterCook * Couscous-Quinoa Tabouli Recipe By : Vegetable Heaven by Mollie Katzen, page 6 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked quinoa 1 1/4 cups water 1 cup uncooked instant couscous 3/4 cup boiling water 2 teaspoons cumin seeds 1 teaspoon coriander seeds 2 cups minced fresh parsley -- (packed) (flat or curly-leaf) 1 cup minced fresh mint 3 scallions -- finely minced up to 4 1 cup minced red onion (about 1 small onion) 1 small cucumbers -- (6-inch)up to 2 peeled and seeded if necessary -- and diced 1 teaspoon minced garlic 1/2 teaspoon cinnamon 1 teaspoon salt -- or more to taste 1/2 teaspoon freshly ground black pepper 6 tablespoons fresh lemon juice -- up to 8 extra virgin olive oil -- up to 3 tbls ***OPTIONAL GARNISHES*** Tiny cherry tomatoes -- for garnish A few toasted walnuts -- minced Toasted pita bread Yield: 6 to 8 servings, depending on what goes with it Preparation time: 30 minutes, plus time to cool and then to chill (15 minutes of work) Try this new variation on the traditional Mediterranean herb-and-grain salad. It's different and delicious—and it's a great way to slip some of that magical wonder-grain, quinoa, into your diet. This salad can be made with little or no oil. The olive oil is optional, and the dish tastes very good both with and without it. Get everything else ready while the grains cook. You can mince the parsley, mint, and scallions together in the food processor. Tightly covered and refrigerated, this keeps up to 5 days. It goes well on a bed of greens, with Persian Eggplant Appetizer or in a more elaborate scheme. Place the quinoa in a strainer and rinse under cold running water. Transfer to a small saucepan, add 1 1/4 cups water, and bring to a boil. Cover, turn the heat way down, and simmer for 20 minutes. Remove from heat, and fluff thoroughly with a fork to let heat escape. Set aside. (Continue to fluff the quinoa from time to time as you prepare the other ingredients, so the grains stay dry and separate.) Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the plate, and fluff with a fork as you did with the quinoa. Then add the quinoa to the couscous, and fluff thoroughly. (It's very important to the texture of this dish that the grains be separate and " tender-dry " . They will borrow moisture from the other ingredients, and you don't want the salad to turn to mush.) Meanwhile, lightly toast the seeds in a small dry skillet over medium-low heat until they are fragrant. Hover and stir often, so they don't burn. Transfer to an electric spice grinder or a mortar and pestle. Grind to a powder, and add this to the cooked grains. Set the bowl aside until the grains have cooled at least to room temperature. When the grains have cooled, use a fork to stir in all the remaining ingredients except the optional garnishes. Cover tightly and chill for at least 2 hours before serving. Serve cold, topped with cherry tomatoes and/or minced walnuts, and with some toasted pita bread on the side, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Rice Pie With Spinach Filling Recipe By : Vegetable Heaven by Mollie Katzen, page 126 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pies And Pastry Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups uncooked brown basmati rice 4 1/2 cups water 2 tablespoons olive oil 4 cups minced onion 1/2 teaspoon salt 2 tablespoons minced garlic 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 pound spinach -- cleaned, stemmed and minced 2 cups lowfat yogurt 1 large egg 1 tablespoon grated lemon zest 1 tablespoon fresh lemon juice 1 teaspoon salt 1/8 teaspoon white pepper Butter for the baking dish Lightly toasted pine nuts -- for garnish Pomegranate seeds -- (optional) Yield: 8 or more servings Preparation time: 2 hours (35 minutes of work) If you love rice dishes with a distinct flair, try this one. Brown basmati rice is blended with a tart, lemony custard, layered with boldly seasoned spinach, and baked until golden brown. For an exotic finishing touch, sprinkle some pine nuts and pomegranate seeds over the top of each serving. Place the rice and water in a saucepan with a tight-fitting lid, and bring to a boil. Reduce heat to a simmer, cover, and cook over very low heat until tender (about 40 minutes). Fluff with a fork to let steam escape, and set aside to cool a little. While the rice is cooking, heat the olive oil in a large, deep skillet. When it is very hot, add the onion and 1/2 teaspoon salt, and turn the heat to medium-low. Stir and cook for about 5 minutes, then cover and let it cook for another 30 minutes. After the onion has cooked for 30 minutes, stir in the garlic and spices, and cook for about 5 minutes longer. Turn the heat way up and add the spinach and another 1/2 teaspoon salt. Stir-fry for just a few minutes, or until all the liquid has evaporated. Remove from heat. Preheat the oven to 350ºF. Generously butter a 2-quart lidded casserole or ovenproof skillet, about 10 inches in diameter and 2 to 3 inches deep. Place the yogurt, egg, lemon zest, and lemon juice in a large bowl and sprinkle in 1 teaspoon salt and the white pepper. Beat well, the add the rice and mix thoroughly. Firmly press half the rice into the buttered casserole. Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice. Cover the spinach filling with the remaining rice, smoothing it firmly into place. Cover the casserole with foil or a tight-fitting lid that has been buttered. Bake for 45 minutes in the center rack of the oven, then for another 10 minutes on the bottom shelf. Remove the pan from the oven, and let it sit for about 10 minutes, then invert it onto a platter. It will have a beautiful golden crust. Serve hot or warm, cut into wedges, and sprinkled with toasted pine nuts and a few pomegranate seeds, if available. To streamline preparation time, cook the onions and rice at the same time. You will thank yourself for grating the lemon zest before juicing the lemon. This is a great choice for potluck dinners--it travels well and feeds a crowd. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Yogurt Recipe By : Vegetable Heaven by Mollie Katzen, page 169 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium clove garlic 1/3 cup parsley 1/3 cup cilantro leaves 1/3 cup fresh dill sprigs 1/3 cup fresh basil leaves 1/3 cup fresh mint leaves 2 tablespoons fresh thyme 3 dried apricots -- (3 to 4) (a soft -- tart variety) 1/3 cup golden raisins 1/3 cup lightly toasted walnuts 1 tablespoon fresh lemon juice 2 cups firm yogurt salt -- to taste cayenne -- to taste ***OPTIONAL GARNISHES*** A light dusting of cayenne 1 sprig parsley -- small sprig walnut halves -- lightly toasted Preparation time: 10 minutes Yield: 3 cups This sauce can be served alone, as an appetizer or a light lunch entree‚e. It is also amazingly compatible with a number of foods. You can serve it as a dip for raw or steamed vegetables, in pita bread with anything and everything, as a sauce for vegetables or grains... the list is endless. Mediterranean Yogurt keeps for about a week in a tightly covered container in the refrigerator. However the color won't hold past the first day. Place the garlic, all the herbs, the dried fruit, and the walnuts in a food processor, and pulse until it forms a paste. Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and cayenne to taste. Cover tightly and refrigerate until use. For a finished look, you can sprinkle a little extra cayenne on top and decorate with small sprigs of parsley and a few walnut halves, just before serving. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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