| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Vegetari, Low-fat/cal, Rice |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Wild rice; uncooked |
| 3 |
c |
Vegetable broth |
| 3/4 |
c |
Long-grain brown rice; uncooked |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Vegetable oil |
| 3/4 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Chopped red pepper |
| 1/2 |
c |
Chopped yellow pepper |
| 1/4 |
c |
Thinly sliced carrot |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Ground cumin |
| 2 |
cl |
Garlic; minced |
INSTRUCTIONS
Rinse wild rice in 3 changes of hot water; drain and set aside. Bring
vegetable broth to a boil in a saucepan; stir in wild and brown rices and
salt. Cover, reduce heat, and simmer 55 minutes or until tender and liquid
is absorbed; set aside. Lightly coat heat until hot. Add mushrooms and next
7 ingredients; saute' 2 minutes or until crisp-tender. Add to rice
mixuture; toss gently. Serve warm. Origin: Susan Powter-Eating
Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 06,
1998, converted by MM_Buster v2.0l.
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