Ultimate Vegetarian - Parsnip and Wild Rice Mulligatawny

[Guest guest]

Due to my lousy memory, since I don't remember if I sent the recipe for

Vegetable Stock yesterday, it will follow-

 

 

* Exported from MasterCook *

 

Parsnip & Wild Rice Mulligatawny

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup wild rice

3 tablespoons butter

1 onion -- chopped

1 garlic clove -- crushed

1 pound parsnips -- diced

1/2 teaspoon turmeric

2 tablespoons curry powder

5 2/3 cups Vegetable Stock

1 green apple -- peeled and diced

1/2 cup unsweetened coconut milk

4 tablespoons chopped fresh cilantro leaves

salt and freshly ground pepper

 

Place the wild rice in a large pan. Add 2 cups of water, or enough to cover the

rice, bring to a boil, reduce the heat, and simmer 30 - 40 minutes, until the

rice is tender. Drain.

 

Heat the butter in a separate pot. Add the onion and garlic and cook over low

heat for 5 minutes, until soft. Add the parsnips, turmeric, and curry powder

and cook for 2 - 3 minutes longer, to allow the spices to release their

fragrances.

 

Pour in the stock and add the diced apple. Stir well, then simmer for 40

minutes, until the parsnips are tender.

 

Puree the ingredients until smooth in a blender or food processor. Strain

through a coarse strainerr or sieve, and season to taste. Return the soup to

the pan and stir in the coconut milk, reserving 4 tablespoons. Bring almost to

the boiling point, remove from the heat, and stir in the wild rice and cilantro.

Serve with a swirl of reserved coconut milk.

 

 

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Per serving: 465 Calories (kcal); 15g Total Fat; (28% calories from fat); 13g

Protein; 73g Carbohydrate; 27mg Cholesterol; 2405mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0