Wild Rice, Brown Rice And Artichoke Hearts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Long-grain brown rice,
1/4 cup: Wild rice,
2 1/4 cup: Water,
1 large: Bell pepper,
1/2 Jar: (6.5-oz) water-marinated artichoke hearts, drained
2 tbsp: Chopped fresh basil and parsley, or cilantro
1/4 cup: Sesame-Tamari Dressing,
4: Hard-boiled eggs, quartered (optional)
SESAME-TAMARI DRESSING
1/4 cup: Dark sesame oil,
1/4 cup: Rice vinegar,
2 tsp: Low-sodium tamari or soy sauce,
1/2 tsp: Salt,
1/2 tsp: Sugar,
Directions:
From: shish@IMAP2.ASU.EDU
Date: Thu, 15 Aug 1996 11:43:48 -0700 (MST)
Heres a great salad recipe that can be used year-round, taken from
Vegetarian Times Janruary 1996
Bring brown rice, wild rice and water to a boil in a large covered
saucepan. Lower heat and simmer, sovered, until water is absorbed and rice
is tender, 30-40 min. Remove from heat, keep covered until ready to use.
Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars,
turning once. Put pepper in paper bag, close top. After 10 min, remove,
cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a
few thin strips for garnish. Transfer rice to a large platter, combine w/
bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper
strips. Arrange eggs along edges of platter if desired. Makes 4 servings.
Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g
fiber- vegan/ovo-lacto
SESAME-TAMARI DRESSING: Place all ingredients in lidded jar. Close jar,
shake. Chill until ready to use. Makes 1/2 cup. Per serving: 63 cal, 1g
prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber
fatfree digest V96 #226
From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Date: Thu, 15 Aug 1996 11:43:48 -0700 (MST)
Heres a great salad recipe that can be used year-round, taken from
Vegetarian Times Janruary 1996
Bring brown rice, wild rice and water to a boil in a large covered
saucepan. Lower heat and simmer, sovered, until water is absorbed and rice
is tender, 30-40 min. Remove from heat, keep covered until ready to use.
Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars,
turning once. Put pepper in paper bag, close top. After 10 min, remove,
cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a
few thin strips for garnish. Transfer rice to a large platter, combine w/
bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper
strips. Arrange eggs along edges of platter if desired. Makes 4 servings.
Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g
fiber- vegan/ovo-lacto
SESAME-TAMARI DRESSING: Place all ingredients in lidded jar. Close jar,
shake. Chill until ready to use. Makes 1/2 cup. Per serving: 63 cal, 1g
prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber
fatfree digest V96 #226
From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Salad