| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main dish, Digest |
6 |
Servings |
INGREDIENTS
| 1 |
|
Medium-size red onion, peeled and sliced |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Rice, uncooked * |
| 1 |
|
(14 oz) can tomatoes |
| 1 |
c |
Vegetable stock |
| 1/2 |
ts |
Turmeric |
| 1/2 |
|
(9 oz) pkg frozen artichoke hearts |
| 1 |
|
Red bell pepper cut into strips |
| 1/2 |
c |
Frozen small peas |
| 1/4 |
lb |
Small whole baby carrots |
| 6 |
|
Corn cobettes (Maybe those mini cobs that are sold in jars??) |
INSTRUCTIONS
Spray the bottom of a large, heavy-lidded pot with nonstick spray. Heat to
medium heat and saute onion rings and garlic. Add rice and stir to brown
lightly. Add vegetable stock and tomatoes. Stir in turmeric, carrots, and
artichoke hearts. Cover and reduce heat to simmer for 10 minutes. Add
remaining ingredients, cover, and continue to simmer for 10 to 15 minutes
more until rice is done.
*If using brown rice, ad dcarrots and artichoke hearts when 20 minutes of
cooking time remains. Add remaining ingredients 10 minutes later.
Makes 6 servings (Per serving: 173 calories, 1 gram fat)
nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond Alfalfa
Sprouts and Cheese...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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