| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Low-fat, Vegetables, Vegetarian | 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 | T | Paprika, sweet |
| pn | Pepper, cayenne -=or=- | |
| pn | Paprika, hot | |
| 1 | t | Grated lemon zest |
| Salt, to taste | ||
| Pepper, black to taste | ||
| 1/2 | c | Yogurt, nonfat plain |
| strained in cheesecloth | ||
| for | ||
| 8 hours | ||
| 2 | T | Fresh dill, or parsley chopd |
| 86 | Cals | |
| 13/16 | Gm fat | |
| 3/8 | Mg chol | |
| 95 3/4 | Mg sodium w/o added salt |
INSTRUCTIONS
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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