| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Low-fat, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown Vegetable Stock, see |
|
|
recipe same name |
| 2 |
c |
Onions, sliced |
| 4 |
c |
Mushrooms, sliced combine |
|
|
cultivated & wild if u |
|
|
can |
| 1 |
T |
Paprika, sweet |
|
pn |
Pepper, cayenne -=or=- |
|
pn |
Paprika, hot |
| 1 |
t |
Grated lemon zest |
|
|
Salt, to taste |
|
|
Pepper, black to taste |
| 1/2 |
c |
Yogurt, nonfat plain |
|
|
strained in cheesecloth |
|
|
for |
|
|
8 hours |
| 2 |
T |
Fresh dill, or parsley chopd |
| 86 |
|
Cals |
| 13/16 |
|
Gm fat |
| 3/8 |
|
Mg chol |
| 95 3/4 |
|
Mg sodium w/o added salt |
INSTRUCTIONS
Heat 1/2 cup of the stock in a large saute pan and add the onions.
Simmer, covered, until onions are tender, 10 to 15 minutes. Add the
mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the
paprika, cayenne, lemon zest, and the remaining stock and simmer
briskly for about 10 minutes until reduced by one-third (1/3). Season
to taste with salt and pepper. Remove the pan from the heat, let the
mixture rest for about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of baked
polenta, steamed brown or wild rice, or noodles. Serves 2 to 4. From
Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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