Tonights Dinner

[Guest guest]

This was tonights dinner. It was quite good. The only thing I would

change, if I made it again, would be cooking the rice separately and

then adding it in at the end just to warm up. It got a bit mushy. I also

might add some hot sauce or some chopped jalapenos or serranos in with

the other milder green chiles. But it was pretty good. DH liked it too.

 

* Exported from MasterCook *

 

Middle Path Gumbo (variation)

 

Recipe By : Middle Path Cafe, Route 66 Cookbook, p. 75

Serving Size : 12 Preparation Time :0:00

Categories : Chilis & Stews Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup raw brown rice

7 cups water

1 1/2 tsp vegetable bouillon

1/2 cup green pepper -- diced

1/2 cup celery -- chopped

1/2 cup onion -- diced

1 1/2 tbsp butter or margarine

1 1/2 cups fresh tomatoes -- chopped*

1/2 cup green chiles -- chopped**

2 cups tomato sauce

1 tsp salt

1 tsp black pepper

1/2 cup corn

2 cups okra (fresh or frozen) -- sliced

 

In a skillet, stir-fry rice without oil until golden. In a large pot,

combine water and bouillon and bring to a boil. Add rice and simmer. In

skillet, saute green pepper, celery and onion in butter or margarine

until tender-crisp. Add tomatoes and chiles and bring to boil. Add to

rice in soup pot.

 

Add salt, pepper and tomato sauce; simmer until vegetables are tender.

Add corn and okra and simmer until done. Garnish servings with parsley

if desired.

 

Risa's note: Variation on garnish, use cilantro.

 

* I used a can of diced tomatoes.

 

** I used a 4 oz can of chopped green chiles.

 

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

 

NOTES : From The Route 66 Cookbook by Marian Clark, Council on Books,

Tulsa., Tulsa, OK 74120. Copyright 1993. ISBN #0-933031-80-7 (cloth) or

ISBN 1-57178-020-3 (paper).

 

Middle Path Cafe was a vegetarian and health food restaurant at 11th and

Yale Avenue where the Golden Drumstick was from the late 40's to the

60's. It was a victim of the oil recession in the 70's but its food is

well remembered. " The recipe makes a thick soup. Thin it with broth it

you like. Vegetable stock may be substituted for the water and

bouillon. "

 

RisaG