CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Grains, Eggs |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
1 |
ts |
Oil |
1 |
|
Onion — minced |
3 |
|
Garlic cloves — minced |
1/2 |
c |
Minced collard greens |
2 |
tb |
Grated Parmesan cheese |
2 |
c |
Cooked medium grain rice ** |
1 |
c |
Cooked red kidney beans |
1 |
ts |
Dried thyme |
1 |
ts |
Dried oregano |
1 |
ts |
Dried sage |
|
pn |
Cayenne pepper |
1 |
|
Egg lightly beaten |
1/4 |
c |
Egg substitute |
1/3 |
c |
Dry bread crumbs |
1/2 |
ts |
Oil |
2/3 |
c |
Tomato sauce — heated |
|
|
OR |
INSTRUCTIONS
** Use brown or white rice - tho' brown is preferred. 1. Heat 1 teaspoon
oil in a no-stick frying pan. Add the onion, and saute' until soft, about
5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to
saute' until the greens have wilted, about 3 minutes. 3. In a large bowl
combine the rice, beans, thyme, oregano, sage, cayenne and egg (or
substitute). Stir in the onion mixture. 4. Transfer the mixture to a food
processor. Process just until the mixture is a solid mass but not pureed,
about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a
sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a
cookie sheet with a no-stick spray. Set the sausages on the sheet and brush
with 1/2 tsp of oil. Broil until mottled brown on top and sides, about 5 or
6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories,
6.4 g fat (20%), 9 g dietary fiber,
: 11.5 g protein, 71 mg cholesterol, 188 mg sodium. From
Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992
Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
CLIPPER 1.1
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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