| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Grains, Lowfat |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped shallots |
| 1 |
tb |
Canola oil |
| 2 |
c |
Brown rice |
| 4 |
c |
Vegetable broth |
| 1 |
tb |
Shoyu |
| 1/2 |
c |
Chopped dried apricots; plus |
| 1 |
tb |
Water |
| 4 |
tb |
Chopped hazelnuts; lightly toasted, loose skins rubbed off, may be doubled |
INSTRUCTIONS
ADDITION
Shoyu is a blend of soybeans and wheat. Tarmari soy, soy sauce, broth
or water may be used. Dried fruit absorbs moisture: for each 1/2-cup
of chopped dried fruit, add 1 tablespoon water. The nuts are added
last and may be toasted while the rice is cooking.
1. In a large heavy saucepan, saute the chopped shallots in the
canola oil until golden, about 8 minutes. Stir in the rice and shoyu.
Add the broth and bring to a boil. Add the chopped apricots. Lower
the heat to a gentle simmer and cook, covered, for 45 minutes or
until the liquid is absorbed and the rice is tender. Let the rice
stand for 10 to 15 minutes. Just before serving, stir the rice with a
fork and fold in the nuts.
This is a basic recipe and can be used for rice with any dried fruit
and nut combination. Fruits: Golden raisins, chopped apricots,
peaches, prunes, papaya. Nuts: blanched almonds, walnuts, hazelnuts,
lightly toasted. Nut skins are bitter: remove by rubbing.
Ref: THE VEGETARIAN COMPASS: New Directions in Vegetarian Cooking, by
Karen Hubert Allison (1998: Little, Brown).
>EACH serving 650 cals, 15g fat (20% cff); estimated by MasterCook.
E*mail edition from kitpath@earthlink.net (Pat Hanneman) 3/99
Recipe by: Karen Hubert Allison's Vegetarian Compass (1998)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
07, 1999, converted by MM_Buster v2.0l.
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