| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | 1 | Servings | ||
INGREDIENTS
| Non-stick spray or saute liquid of your choice | ||
| 1 | c | Chopped onion |
| 1 | c | Sliced carrots |
| 1 | Stalk celery; finely chopped | |
| 2 | Cloves garlic; pressed | |
| 6 | c | Chopped green cabbage |
| 1 2/3 | c | Water |
| 1 | cn | (8-oz) tomato sauce (1 cup) |
| 3/4 | c | Quick-cooking brown rice; (NOT instant) |
| 2 | tb | Sugar or other sweetener of your choice |
| 1 | tb | Paprika |
| 1 | ts | Dried oregano leaves |
| 1/2 | ts | Salt; or to taste |
| 1/4 | ts | Dried thyme; crumbled |
| 5 | minutes. |
INSTRUCTIONS
Source: Modified (removed oil) from Vegan Vittles, by Joanne Stepaniak 1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or Dutch oven, over medium-high heat, for 10 minutes. 2. Add the remaining ingredients, mix well, and bring the mixture to a boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed. 3. Remove the saucepan from the heat and let the mixture rest, covered, for 4. Stir to mix well and serve hot. Yield: 4 servings NOTE: This recipe must be made with QUICK-COOKING brown rice. Do not substitute regular brown rice. The acid in the tomato-based sauce prevents regular brown rice from absorbing sufficient moisture to thoroughly soften and cook. Posted to fatfree digest by Shari Clayton Brownlee <brownlee_s@mediasoft.net> on Feb 03, 1998
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