| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Digest, Dec. |
1 |
Servings |
INGREDIENTS
|
x |
White wine or veggie stock |
| 1 |
md |
Onion, chopped |
| 8 |
|
To 10 mushrooms, sliced |
| 1 |
lg |
Bell pepper, diced |
| 1 |
|
Jalapeno pepper, seeded and |
|
|
Minced (optional) (or more) |
| 1 |
sm |
Zucchini, diced |
| 2 |
|
Cloves garlic, minced |
| 3 |
c |
Water (I used Frontier No |
|
|
Salt veggie broth) |
| 1 1/2 |
c |
Quinoa, rinsed well |
| 2 |
c |
Peeled and diced red kuri, |
|
|
Pumpkin, or other winter |
|
|
Squash |
| 1 |
c |
Chopped kale or escarole |
| 2 |
tb |
Fresh parsley or 1TBSP dried |
|
|
(I forgot!) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. Saute with wine or broth
the onion, mushrooms, peppers, zucchini, and garlic
for about 5 minutes. Stir in rest of ingredients and
bring to a boil. (I did NOT stir in the greens,
instead I placed them in the bottom of the dish
first.) Transfer mixture to a 9x13 casserole dish and
cover. Bake until liquid is absorbed, about 35 to 40
minutes. Remove from oven and fluff with a fork. Let
stand 5 minutes before serving. Makes 6-8 servings
(acc. to VT... for me it's 4 servings if it's the main
dish).
Posted by aiko@epoch.com (Aiko Pinkoski) to Fatfree
Digest [Volume 13 Issue 16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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