| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Brown long grain rice |
| 5 |
c |
Vegetable broth |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
pk |
(12-oz) Italian style tofu sausage (I use Lean & Lucious) cut into 1 inch pieces |
| 1/3 |
lb |
Fresh green beans; or so, washed and cut into 1 inch pieces |
| 1 |
cn |
(16-oz) artichoke hearts; packed in water; not oil!! |
| 1 |
cn |
(16-oz) garbanzo beans (chick peas) or equivilent home cooked |
| 1 |
|
Red or green bell pepper; cut into 1 inch pieces |
| 1/2 |
lb |
Small button mushrooms; cleaned; left whole (cut large ones in half) |
| 1/2 |
c |
Sun dried tomatoes; snipped into 1 inch piecces -or- (up to) |
| 2 |
|
Fresh tomatoes; cut into wedges |
| 1 |
pn |
Saffron threads (optional) |
| 1 |
ts |
Dried marjoram or oregano |
INSTRUCTIONS
Date: Mon, 15 Apr 1996 12:12:30 -0400
From: jrg14@cornell.edu (Jan Gordon)
Saute the onion and tofu sausage in a non stick skillet until onion is soft
and sausage in browning. Put all ingredients into a large casserole or
dutch oven, cover and bake for about 1 1/2 hour at 350. Check after one
hour to be sure there is enough liquid. If you prefer, you can cook this on
the top of the stove as well. As always, feel free to personalize this to
suit your taste.
FATFREE DIGEST V96 #105
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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