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From www.vegetariantimes.com in 12/99:

 

Almond And Ginger Two-Rice

Basmati Rice And Kale Gratin

Gingered Grains

 

* Exported from MasterCook *

 

Almond And Ginger Two-Rice

 

Recipe By : www.vegetariantimes.com 12/99

Serving Size : 8 Preparation Time :0:00

Categories : Rice Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups uncooked quick-cooking brown rice

1 cup uncooked quick-cooking wild rice

10 ounces frozen green peas -- thawed

1/2 cup thinly sliced scallions

1/4 cup chopped red bell pepper

1/4 cup tarragon vinegar -- up to 1/3

3 tablespoons Dijon mustard

1 1/2 tablespoons freshly grated gingerroot

1/2 teaspoon salt -- (optional)

1 teaspoon freshly ground black pepper

2/3 cup sliced almonds -- toasted

Lettuce for garnish -- (optional)

 

Call this a salad or a refreshing main dish or the perfect picnic food.

Anything that cooks up this fast and flavorful will get called to the table

all year round.

 

Prepare brown and wild rice in separate pans according to package

directions. Combine in a large bowl and allow to cool. Add peas,

scallions and bell pepper.

 

In a small bowl, whisk together oil, vinegar, mustard, ginger, salt (if

desired) and pepper until well blended. Stir into rice mixture: add

almonds and toss well.

 

Serve in a lettuce-lined bowl or on individual plates. Makes 8 servings.

 

Per Serving: 272 Cal.; 6g Prot.; 13g Fat; 31g Carb.; 0 Chol.; 310mg Sod.;

4g Fiber.

 

 

 

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* Exported from MasterCook *

 

Basmati Rice And Kale Gratin

 

Recipe By : www.vegetariantimes.com 12/99

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups vegetables stock

1 cup diced red bell pepper

1 cup whole-kernel corn

1 1/4 cups uncooked basmati rice

1 teaspoon dried thyme

4 pounds kale or mixed greens

1 1/4 cups part-skim ricotta cheese

2/3 cup grated Parmesan cheese

1/2 teaspoon salt

Freshly ground black pepper -- to taste

1/2 cup fresh bread crumbs

Olive oil cooking spray

 

This fragrant, creamy gratin provides a whopping 522 mg. of calcium per

serving.

 

Combine the stock, bell pepper, corn, rice and thyme in a saucepan. Bring

to a boil, lower the heat, cover and simmer until the rice is tender, about

15 minutes. Set aside.

 

Preheat oven to 400 degrees. Wash (but do not dry) the kale or greens, and

trim and discard the stems. Place the kale or greens in a large pot, cover

and cook over medium-high heat until it wilts, 5 minutes. (The water on

the leaves is sufficient to steam the greens.) Drain and coarsely chop.

Fluff the rice mixture with a fork.

 

In a large bowl, combine the cooked kale, the rice mixture, ricotta, half

the Parmesan, salt and black pepper. Place in an oiled, 2-quart gratin

dish. Sprinkle with the remaining Parmesan and bread crumbs, and spray

well with oil. Bake until golden and bubbling; 30 minutes. Makes 8 servings.

 

Per Serving: 308 Cal.; 15g Prot.; 6g Fat; 46g Carb.; 17mg Chol.; 424mg

Sod.; 15g Fiber.

 

 

 

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* Exported from MasterCook *

 

Gingered Grains

 

Recipe By : www.vegetariantimes.com 12/99

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup peas -- fresh or frozen

1/2 cup diced carrots

1/2 cup corn -- fresh or frozen

3 cups cooked brown rice

OR other cooked grains

1/2 cup diced plum tomatoes

1/4 cup thinly sliced scallions

***GINGER DRESSING***

2 tablespoons peeled and grated fresh gingerroot -- up to 3

1 tablespoon tamari or natural soy sauce

1 tablespoon toasted sesame seeds

2 teaspoons red or brown miso

(brewer's yeast may be substituted)

1/4 cup spring or filtered water

1 teaspoon toasted sesame oil

 

Here brown rice and vegetables form the foundation of a hearty meal. Fresh

ginger is added to open up stuffy sinuses and ward off bacteria. Serve it

on its own or as a side dish with marinated and baked tempeh.

 

Steam peas, carrots and corn just until tender. In medium bowl, combine

brown rice, tomatoes and scallions. Add steamed vegetable and mix well.

 

Dressing: In small bowl, mix ginger, tamari or soy sauce, sesame seeds,

miso, water and sesame oil until well-blended. Add to rice mixture and

toss to coat. Serve warm or at room temperature. Makes 4 servings.

 

Per Serving: 244 Cal.; 7g Prot.; 4g Fat; 46g Carb.; 0 Chol.; 328mg Sod.; 6g

Fiber.

 

 

 

 

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