| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Soups, Soy product | 6 | Servings |
INGREDIENTS
| 2 | tb | Olive oil; or less |
| 1 | c | Finely chopped onion |
| 2 | c | Shredded cabbage; from white or green head |
| 2 | c | Coarsely shredded carrots |
| 3 | c | Vegetable stock |
| 15 | oz | Tomato sauce |
| 1 | Apple; peeled and cored, and cut into half-inch chunks | |
| 1/3 | c | Uncooked brown rice |
| 1/2 | ts | Ground pepper |
| 1 | ds | Salt |
| 1/2 | c | Raw cashews |
| 1/2 | c | Golden raisins |
| 2 | c | Soy milk |
INSTRUCTIONS
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the cabbage and carrots; continue to cook, stirring occasionally, until the cabbage is wilted and the carrots are softened, about 3 minutes. Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and salt. When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, about 25 minutes. Stir in the cashews and raisins; cover and continue to cook until the raisins are softened and plumped, about 5 minutes. Reduce the heat to medium; add the soy milk and stir until heated through. Adjust the seasoning to taste. Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test Kitchen. [295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg calcium, 7 grams fiber.] By SYLVIA RECTOR, Detroit <www.freepress.com> on Sep 09, 1998, converted by MC_Buster. Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 12, 1998, converted by MM_Buster v2.0l.
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