| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Asian |
New, Vegtime6 |
6 |
Servings |
INGREDIENTS
| 1 |
|
Leek with thick green top |
|
|
cut off |
|
|
Halved lengthwise and |
|
|
cleaned |
| 1 |
lb |
Asparagus |
| 1 |
|
Red bell pepper |
|
|
Cut into 2-inch strips |
| 1 |
|
Red onion |
|
|
Sliced into 1/2-inch rings |
| 1 |
|
Asian or Japanese eggplant |
|
|
Sliced 1/4-inch thick |
| 1 |
T |
Olive oil |
| 1/4 |
c |
Balsamic vinegar |
| 3 |
|
Cloves garlic, chopped |
| 1 |
t |
Salt |
| 1 |
T |
Olive oil |
| 1/2 |
|
Onion, chopped fine |
| 1 |
|
Carrot, chopped fine |
| 1 |
|
Stalk celery, chopped fine |
| 1 |
t |
Minced garlic |
|
|
Salt and pepper, to taste |
| 1 |
c |
Rice |
| 1 1/2 |
c |
Vegetable stock |
| 3 |
T |
Chopped fresh basil |
| 3 |
|
Tomatoes |
|
|
Seeded and chopped |
|
|
Salt and pepper to taste |
| 4 |
|
Scallions, chopped |
INSTRUCTIONS
MAKES 6 SERVING VEGAN Asian or Japanese eggplants are long and
straight and range in color from purple to striated. The flesh is more
tender and sweeter than its larger, thicker cousin, the common purple
eggplant. VEGETABLES: Cut each leek half in half crosswise. Snap thick
stem from each asparagus stalk. Place leek, asparagus, pepper, onion
and eggplant in shallow bowl. Add oil, vinegar, garlic and salt and
marinate for 20 minutes. RICE: Heat oil in large nonstick saucepan
with tight-fitting lid on medium heat. When oil is hot, add onion,
carrot, celery and garlic and heat until aromatic, about 2 minutes.
Season with salt and pepper; add rice, stirring to coat well. Add
stock; bring to a boil over high heat. Add basil, cover tightly and
reduce heat to a simmer. Cook over low heat until liquid is absorbed,
about 20 minutes. Preheat grill or broiler. Cook marinated vegetables
on grill or 4 inches from heat under broiler until lightly browned,
turning once, from 4 to 15 minutes. Check vegetables every couple of
minutes as they cook at different rates. Asparagus will be done first
at about 4 minutes, then leek, eggplant, pepper and finally the onion
at 1 5 minutes. Return vegetables to marinade. Turn grill or broiler
off and keep vegetables in warm oven while rice finishes cooking.
TOMATOES: Heat tomatoes in non-stick saute pan over medium-high heat.
Season with salt and pepper. Stir in half of scallions. Fluff cooked
rice with fork and place on serving plates. Top rice with tomato and
scallion mixture and grilled vegetables. Garnish with remaining
scallion. Makes 6 servings. PER 2-CUP SERVING: 232 CAL.; 6G PROT.; 6G
TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 522MG SOD.; 4G FIBER
Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr
15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 46
Converted by MM_Buster v2.0l.
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