| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil — extra virgin |
| 1 |
lg |
Onion — diced |
| 1 |
lg |
Leek — halved and sliced |
|
|
Thinly |
| 1 |
tb |
Garlic — finely minced |
| 2 |
c |
Rice, arborio; uncooked |
|
|
Unrinsed |
| 1/4 |
ts |
Black pepper — freshly |
|
|
Ground |
| 8 |
c |
Vegetable broth |
| 12 |
|
Tomatoes, sundried — |
|
|
Thinly |
|
|
Sliced |
| 1 |
c |
Asparagus — thinly sliced |
|
|
On |
|
|
The diagonal |
| 1 1/2 |
c |
Mushrooms — sliced |
| 1/2 |
c |
Basil, fresh — coarsely |
|
|
Chopped |
INSTRUCTIONS
In a large skillet over medium heat, heat olive oil. Saute onion, leek and
garlic for 3 minutes. Add rice and pepper and saute for 5 minutes more.
In a separate pot, heat vegetable broth to nearly boiling, then remove from
heat. Add 7 cups broth and sundried tomatoes to rice mixture. Reserve
remaining 1 cup broth. Bring rice mixture to a boil and reduce heat to a
lively simmer for 12 minutes, stirring often.
Meanwhile, after 10 minutes, combine reserved cup of broth, asparagus,
mushrooms and basil in a microwave-safe bowl. Cover loosely with plastic
and heat in microwave on high for 1 1/2 minutes, until hot but not
completely cooked. Add mixture to simmering rice, mix well and simmer about
5 minutes more, until mixture is creamy and rice is just done.
Helpful hint: If you don't have a microwave, steam asparagus, mushrooms and
basil for 5 minutes, until asparagus is tender-crisp. Add to the mixture
along with remaining 1 cup vegetable broth. Continue cooking and stirring
until mixture is creamy and rice is done.
This was the second place winner in Vegetarian Times' recipe contest.
Per serving: 344 cal; 9 g prot; 3 g fat; 68 g carb; 0 chol; 94 mg sod; 3 g
fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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