| 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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