Guest guest Posted April 22, 2001 Report Share Posted April 22, 2001 Soups/Stews: Brown Rice and Mushroom Soup Fragrant Brown Rice and Mushroom Soup Hearty Vegetable-Rice Soup Mjeodrah or Esau's Lentil Soup Split Pea and Brown Rice Soup with Curry Vegetarian Sierra Stew * Exported from MasterCook * Brown Rice and Mushroom Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long grain brown rice 1/2 pound mushrooms -- finely chopped 1 onion -- finely chopped 1 celery stalk -- finely chopped 1 teaspoon ground mustard 1 teaspoon fresh ground pepper 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon ground cardamom 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 quart plus 2 cups vegetable stock 1/3 cup fresh cilantro -- chopped 1/2 cup nonfat plain yogurt or sour cream Combine first 12 ingredients in slow cooker. Cover and cook on low 5-6 hours, or until rice is tender. Stir in cilantro. Serve topped with a dollop of yogurt and sprinkled with scallions. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Source: " http://www.mixingspoon.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (8.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fragrant Brown Rice and Mushroom Soup Recipe By :Mable Hoffman, Healthy Crockery Cookery Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long-grain brown rice 6 ounces mushrooms (about 2 cups) -- finely chopped 1 medium onion -- finely chopped 1 large stalk celery -- finely chopped 1 teaspoon ground mustard 1 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon ground cardamom 1/8 teaspoon ground cinnamon 1/8 teaspoon ground clove 6 cups bouillon or stock 1/3 cup chopped fresh cilantro leaves 1/4 cup nonfat plain yogurt 3 tablespoons finely chopped green onions -- including tops Combine all ingredients, except cilantro leaves, yogurt, and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW 5 to 6 hours or until rice is tender. Stir in chopped cilantro. Ladle into soup bowls and garnish each serving with a dollap of yogurt and chopped green onion. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 1g Fat (6.8% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearty Vegetable-Rice Soup Recipe By :Vegetarian Times, October, 2000 Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried shiitake mushrooms -- (1/2 cup) 1 large onion -- chopped 1 medium carrot -- diced 1 medium turnip -- diced 1 medium parsnip -- diced 1 large stalk celery -- sliced 4 cloves garlic -- (to 6) minced 1/2 cup uncooked long-grain brown rice 1/2 cup uncooked wild rice -- rinsed well 7 1/2 cups low-sodium vegetable stock -- or water 8 ounces button mushrooms -- very thinly sliced 1 tablespoon fresh chopped dill OR 1 tsp. dried dill mellow barley miso or salt to taste chopped fresh parsley for garnish In a small bowl, combine shiitakes and boiling water to cover. Let stand 30 minutes. Drain shiitakes though fine-mesh strainer fitted with cheesecloth into bowl; set water aside. Trim off shiitake stems and discard; slice caps. In a 3 1/2-quart or larger slow cooker, combine reserved water, sliced shiitakes, onion, carrot, turnip parsnip, celery, garlic, both rices, and broth. Mix well. Cover and cook on low until vegetables and rices are tender, about 8 hours. Stir in button mushrooms and dill. Season with miso mixed with a little hot soup stock or salt to taste. Serve hot, garnished with fresh parsley if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 2g Fat (8.3% calories from fat); 9g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 209 1651 0 0 3360 0 0 0 * Exported from MasterCook * Mjeodrah or Esau's Lentil Soup Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good Serving Size : 8 Preparation Time :0:00 Categories : Fix-It and Forget-It Cookbook Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped carrots 1 cup diced celery 2 cups chopped onions 2 tablespoons olive oil or butter -- divided 2 cups brown rice 6 cups water 1 pound lentils -- washed & drained garden salad vinaigrette Saute carrots, celery, and onions in 1 tablespoon of oil or butter in skillet. When soft and translucent, place in slow cooker. Brown rice in 1 tablespoon of oil or butter until dry. Add to slow cooker. Stir in water and lentils. Cover. Cook on high for 6 to 8 hours. When thoroughly cooked, serve 1 cup each in individual soup bowls. Cover each with a serving of fresh garden salad (lettuce, spinach leaves, chopped tomatoes, minced onions, chopped bell peppers, sliced olives, sliced radishes). Pour favorite vinaigrette over all. S(ISBN): " 1-56148-317-6 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 2g Fat (4.4% calories from fat); 20g Protein; 74g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Split Pea and Brown Rice Soup with Curry Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups vegetable broth or water -- (6 to 7 cups) depending on desired thickness 1 large onion 2 large potatoes -- peeled & cut into 1/2 " cubes 2 large carrots -- peeled & cut into 1/2 " cubes salt & pepper 2 tablespoons butter 1 tablespoon curry powder 1/3 cup uncooked brown rice Put all ingredients in crockpot and cook on high for 4 to 6 hours. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 520 Calories; 25g Fat (40.7% calories from fat); 9g Protein; 72g Carbohydrate; 12g Dietary Fiber; 62mg Cholesterol; 306mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Vegetable; 5 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Sierra Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked kidney beans 2 tablespoons olive oil 1 large onion -- thinly sliced 4 large cloves garlic -- minced 1 green bell pepper -- seeded & coarsely chopped 1 cup green cabbage -- coarsely chopped 1/2 cup diced russet potatoes -- unpeeled 1 16 oz can tomatoes -- undrained 1 tablespoon chili powder -- or more to taste 1/2 teaspoon ground cumin 1/2 cup uncooked brown rice 4 cups water or vegetable broth salt free seasoning black pepper to taste Optional garnishes: 1/4 cup jalapeno or pepper-jack cheese, salsa and/or low-fat sour cream or nonfat yogurt Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water. Rinse well and set aside. In a large Dutch oven over medium-high heat, heat oil and saute onion and garlic until onion is soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender. Season with salt-free seasoning and pepper. Serve and top with garnishes, if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 4g Fat (56.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat. NOTES : http://saraskitchen.faithweb.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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