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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Low-fat, Vegetarian, Vegetables 4 Servings

INGREDIENTS

1 c Brown Vegetable Stock; see recipe same name
2 c Onions; sliced
4 c Mushrooms; sliced (combine cultivated & wild if u can)
1 tb Paprika, sweet;
pn Pepper, cayenne; -=or=-
pn Paprika, hot;
1 ts Grated lemon zest;
x Salt; to taste
x Pepper, black; to taste
1/2 c Yogurt, nonfat plain; strained in cheesecloth for 8 hours
2 tb Fresh dill; or parsley chopd
86 x *cals
13/16 x *gm fat
3/8 x *mg chol
95 3/4 x *mg sodium w/o added salt

INSTRUCTIONS

PER 1 CUP SERVING
Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer,
covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and
simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne,
lemon zest, and the remaining stock and simmer briskly for about 10 minutes
until reduced by one-third (1/3). Season to taste with salt and pepper.
Remove the pan from the heat, let the mixture rest for about 5 minutes, and
then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with
slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2
to 4.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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