| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
|
|
OR 1 Tbs. butter and 1 Tbs. olive oil |
| 1/4 |
c |
Minced onion |
| 1 |
c |
Arborio rice |
| 1/4 |
c |
Dry white wine |
| 3 |
c |
Water |
| 1/2 |
c |
Currants |
| 1/4 |
c |
Toasted slivered almonds |
| 1/4 |
c |
Pumpkin seeds |
| 2 |
tb |
Dakar spice mixture; (see Note) |
INSTRUCTIONS
4 APPETIZER SERVINGS VEGAN
Creamy risotto flavored with currants, toasted spices, toasted almonds and
pumpkin seeds makes this dish a delight for the taste buds.
In heavy medium-size saucepan, melt butter over medium heat. Add onion and
cook, stirring often, until softened, about 5 minutes. Add rice and stir
with wooden spoon to coat well. Add wine and stir until absorbed, about 2
minutes.
Add 1/2 cup water at a time, stirring and making sure most of the liquid is
absorbed before adding more. Check for doneness by biting into a grain of
rice-it should be firm but render. Stir in currants, nuts, seeds and spice
mixture and cook, stirring, 1 to 2 minutes more. Serve right away.
NOTE: To make dakar: Preheat oven to 200 degrees. In small bowl, combine
1/2 tablespoon ground cumin, 2 tablespoons ground coriander, 2 tablespoons
sumac, 2 tablespoons dill weed, 1 tablespoon whole wheat flour. Spread
mixture on baking sheet and toast for 20 minutes. Transfer to spice grinder
or small food processor and process until finely ground.
PER SERVING: 376 CAL.; 9G PROT.; 9G TOTAL FAT (1G SAT. FAT); 630 CARB.; 0
CHOL.; 10MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 51
Converted by MM_Buster v2.0l.
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