Recipe: Sunset's Chayote Rice (Vegan) T&T

[Guest guest]

This recipe appeared many years ago in " Sunset " Magazine, a home,

garden, and travel magazine published in the western United

States. I believe it had been submitted by a reader, and the staff

of " Sunset " deemed it so good that they included it in their magazine.

 

I've made this many times, whenever I can find chayote, which used to

be seasonally. Now I'm seeing it more and more in our local grocery

stores. It's a great company dish that really brings out the

delicate flavor of chayote.

 

Combine in a 3 quart or larger pot with a tight fitting lid:

 

1 1/3 cups carrot juice (1 can)

1 chayote, peeled, seeded, and cut into 1/2 inch cubes

1 cinnamon stick

1/3 cup white wine

1/3 cup orange juice

1 teaspoon orange zest

1 teaspoon lemon zest

1/2 cup water

 

Bring to a boil, cover tightly, and simmer 20 minutes.

 

Meanwhile, saute over medium heat in 1 tablespoon oil:

1 onion chopped the size of the chayote

Until onion is almost transluscent

Then add:

1 clove garlic, minced

1 cup long grain white rice

Saute on medium low heat, stirring occasionally, until chayote in pot is done.

 

Add onion, garlic, and rice to chayote and liquid.

Add:

1 teaspoon salt

Remove cinnamon stick. Stir well, then transfer to an oiled baking

dish. Cover tightly. Bake 350 degrees for 45 minutes. Serve,

garnished with cilantro, parsley, or snipped green onion tops.

 

Sherry in Oregon