Name: Mushroom And Asparagus Pilaf
Ingredients: 3 1/3 c Basic Vegetable Stock or canned reduced-sodium vegetable broth; divided; 2 c Dried Chinese mushrooms; Vegetable cooking spray; 2 lg Onions; chopped; 4 Cloves garlic; minced; 2 ts Dried basil leaves; 1/2 ts Dried thyme leaves; 1/2 ts Dried savory leaves; 1 1/2 lb Asparagus; cut into 1 1/2-inch pieces; 1/4 c Dry sherry; or water; 2 pk (5 oz. each) tabbouleh wheat salad mix; 1/4 ts Red pepper sauce; Salt and pepper; to taste; 4 Green onions and tops; thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian		1	servings

INGREDIENTS

3 1/3	c	Basic Vegetable Stock or canned reduced-sodium vegetable broth; divided
2	c	Dried Chinese mushrooms
		Vegetable cooking spray
2	lg	Onions; chopped
4		Cloves garlic; minced
2	ts	Dried basil leaves
1/2	ts	Dried thyme leaves
1/2	ts	Dried savory leaves
1 1/2	lb	Asparagus; cut into 1 1/2-inch pieces
1/4	c	Dry sherry; or water
2	pk	(5 oz. each) tabbouleh wheat salad mix
1/4	ts	Red pepper sauce
		Salt and pepper; to taste
4		Green onions and tops; thinly sliced

INSTRUCTIONS

Made this a few weeks ago - and since it's the season for asparagus - I
thought I'd pass it on. It's from "1001 Low-Fat Vegetarian Recipes" by Sue
Spitler.
1. Heat 2 cups stock to boiling; pour over mushrooms in bowl and let stand
until mushroom are softened, 10 to 15 minutes. Drain, reserving stock.
Slice mushrooms, discarding tough stems.
2. Spray a large skillet with cooking spray; heat over medium heat until
hot. Saute mushrooms, onions, garlic, and herbs until onions are tender,
about 5 minutes. Add asparagus; saute 5 minutes more.
3. Add sherry, reserved stock from mushrooms, and remaining 1 1/3 cups
stock to skillet; heat to boiling. Stir in tabbouleh (discard spice
packet***). Reduce heat and simmer, covered, until stock is absorbed and
tabbouleh is tender, 3 to 5 minutes. Stir in red pepper sauce; season to
taste with salt and pepper. Spoon into serving bowl; sprinkle with green
onions.
6 Servings (about 1 1/2 cups each)
Note: The dried Chinese black or shiitake mushrooms impart a hearty, woodsy
flavor to this pilaf. The mushrooms are available in a large supermarket or
oriental grocery.
***I used the spice packet from the mix and omitted the salt and pepper.
Also - needed more liquid than the recipe called for.
Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr
1, 1999, converted by MM_Buster v2.0l.

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