| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
July 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Brown rice |
| 4 |
|
Zucchini; halved lengthwise |
| 1 |
lg |
Red onion; cut crosswise into |
|
|
; 3 thick slices |
| 1/4 |
c |
Plus 1/3 cup olive oil |
| 5 |
tb |
Soy sauce |
| 3 |
tb |
Worcestershire sauce |
| 1 1/2 |
c |
Mesquite wood chips; soaked in cold |
|
|
; water 1 hour |
|
|
; (optional) |
| 2 |
c |
Fresh corn kernels |
| 2/3 |
c |
Fresh orange juice |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Chopped Italian parsley |
INSTRUCTIONS
Add rice to large pot of boiling salted water. Cover partially and
cook until just tender, about 30 minutes. Drain well. Transfer to
large bowl and cool to room temperature, stirring occasionally.
Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2
tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small
bowl. Pour over vegetables. Let stand 30 minutes, turning once.
Prepare barbecue (medium-high heat). When coals turn white, drain
chips, if using, and scatter over coals. When chips begin to smoke,
season onion and zucchini with salt and pepper and place on grill.
Cover and cook until tender and brown, occasionally turning and
basting with marinade, about 8 minutes. Transfer to platter. Cut
onion slices into quarters. Cut zucchini crosswise into 1-inch
pieces. Add onion and zucchini to rice. Mix in corn.
Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce
and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup
dressing over salad and toss to coat. Stir in parsley. Season with
salt and pepper. Serve salad, passing remaining dressing separately.
Serves 6.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1653 Calories (kcal); 12g Total Fat; (6% calories from
fat); 49g Protein; 356g Carbohydrate; 0mg Cholesterol; 5636mg Sodium
Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit;
1 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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