| 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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