| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Rice |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Green peppers coarsely chopped |
| 1/2 |
c |
Parsley; fresh, chopped |
| 1 |
md |
Onions; yellow, coarsely chopped |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Water |
| 2 |
c |
Brown rice; long-grain, raw |
| 3 |
tb |
Vegetable oil |
| 3 |
c |
Water |
| 1 |
ts |
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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