| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Rice | 6 | Servings | |
INGREDIENTS
| 2 | Green peppers coarsely | |
| chopped | ||
| 1/2 | c | Parsley, fresh chopped |
| 1 | Onions, yellow | |
| coarsely chopped | ||
| 2 | Cloves garlic | |
| 1/2 | c | Water |
| 2 | c | Brown rice, long-grain raw |
| 3 | T | Vegetable oil |
| 3 | c | Water |
| 1 | t | Salt |
INSTRUCTIONS
This recipe even works with old wilted green peppers. Recipe By: New Recipes from Moosewood Restaurant p. 198. Puree the vegetables in a blender with 1/2 cup of water until smooth. Saute the rice in oil for 2 or 3 minutes, stirring to prevent the rice from scorching. Add the vegetable pure and cook for 5 more minutes, stirring often. Add 3 cups of water and the salt and bring to a boil. Reduce the heat, cover, and cook until the liquid is absorbed, 30 to 45 minutes. PERCIM@ATLAS.ODYSSEE.NET (MARK PERCIVAL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 312
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 514mg
Potassium: 213.3mg
Carbohydrates: 57.6g
Fiber: 6.2g
Sugar: 1.2g
Protein: 6g