| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Low-fat, Vegetarian, Vegetables |
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 |
tb |
Paprika, sweet; |
|
pn |
Pepper, cayenne; -=or=- |
|
pn |
Paprika, hot; |
| 1 |
ts |
Grated lemon zest; |
|
x |
Salt; to taste |
|
x |
Pepper, black; to taste |
| 1/2 |
c |
Yogurt, nonfat plain; strained in cheesecloth for 8 hours |
| 2 |
tb |
Fresh dill; or parsley chopd |
| 86 |
x |
*cals |
| 13/16 |
x |
*gm fat |
| 3/8 |
x |
*mg chol |
| 95 3/4 |
x |
*mg sodium w/o added salt |
INSTRUCTIONS
PER 1 CUP SERVING
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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