Steak Vera Cruz

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* Exported from MasterCook *

 

Steak Vera Cruz

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups long-grain brown rice

3 3/4 cups water

1/2 teaspoon sea salt

2 bay leaves

2 large Portobello mushrooms

2 tablespoons olive oil

2 garlic cloves -- minced

1/2 teaspoon sea salt

1 cup Vera Cruz Sauce

1 cup cilanto -- chopped

 

Rinse rice until water runs clear. In large pot, add water, sea salt, and bay

leaves. Bring to boil, cover and simmer about 25 minutes.

 

Preheat grill to medium heat.

 

Separate mushroom stems from tops and slice stems in half lengthwise.

 

In a small bowl, mix minced garlic with olive oil and sea salt. Brush this

mixture on both sides of mushroom tops and stems.

 

Grill mushrooms 3 minutes per side, depending on thickness of mushrooms. They

should be lightly charred but still juicy. Remove from grill and let cool

slightly. Cut mushroom tops diagonally into slices.

 

Spoon some rice in the center of a plate. Fan 3 or 4 slices of mushroom on top

of the rice. Spoon 3 to 4 tablespoons of the Vera Cruz sauce on top; garnish

with cilantro leaves.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 375 Calories; 12g Fat (28.2% calories

from fat); 8g Protein; 61g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

629mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

NOTES : serves 4 to 6. The portobello mushroom is as large as a New York steak

and perhaps tastier.

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

 

 

* Exported from MasterCook *

 

Vera Cruz Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons olive oil

1 medium onion -- finely chopped

1 medium red bell pepper -- finely chopped

1 green Anaheim chile -- finely chopped

1 teaspoon cumin

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper

2 tomatoes -- chopped

1/2 medium jicama -- chopped ( or 1 small)

1 cup chopped cilantro

 

Heat olive oil in a saute pan until hot. Add onions and saute until lightly

browned. Add bell peppers, chile, cumin, salt, and pepper and saute until

softened, about 2 to 3 minutes. Add tomatoes and jicama. Let simmer 5 to 10

minutes on mediuum low heat, stirring occasionally. Let cool.

 

Garnish with cilantro just before serving.

This sauce keeps well for several days when refrigerated.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 742 Calories; 56g Fat (65.1% calories

from fat); 8g Protein; 60g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol;

2874mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 11

Fat.

 

 

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