| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
*Texmati* brand Basmati brown rice (or any brown rice) |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Chopped almonds |
| 2 |
c |
Vegie broth plus a few tablespoons to "saute" onions |
| 1/3 |
c |
Raisins |
| 1/4 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
|
|
Pepper; freshly ground to taste |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Whole thyme |
INSTRUCTIONS
Date: Tue, 12 Mar 1996 11:50:35 -0600 (CST)
From: adritter@txdirect.net (Alfred Ritter)
Here's a recipe from my mom's kitchen that I have changed to make lf:
Saute onion until soft in vegie broth, add almonds and brown rice and stir.
Add 2 cups broth, raisins and seasonings, bring to a boil, cover and lower
heat to a simmer. Cook 45-50 minutes without lifting lid. Turn off heat
and let sit on burner 10 minutes.
Variations:
1. Add a dash of ground cardamon &/or a few whole cloves.
2. Use 1/2 brown rice and 1/2 cracked wheat.
3. Wild rice is also good, but expensive.
FATFREE DIGEST V96 #71
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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