| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Long-grain brown rice |
| 1/4 |
c |
Wild rice |
| 2 1/4 |
c |
Water |
| 1 |
lg |
Bell pepper |
| 1/2 |
|
Jar (6.5-oz) water-marinated artichoke hearts; drained |
| 2 |
tb |
Chopped fresh basil and parsley; or cilantro |
| 1/4 |
c |
Sesame-Tamari Dressing |
| 4 |
|
Hard-boiled eggs; quartered (optional) |
| 1/4 |
c |
Dark sesame oil |
| 1/4 |
c |
Rice vinegar |
| 2 |
ts |
Low-sodium tamari or soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
SESAME-TAMARI DRESSING
From: shish@IMAP2.ASU.EDU
Date: Thu, 15 Aug 1996 11:43:48 -0700 (MST)
Here's a great salad recipe that can be used year-round, taken from
Vegetarian Times Janruary 1996
Bring brown rice, wild rice and water to a boil in a large covered
saucepan. Lower heat and simmer, sovered, until water is absorbed and rice
is tender, 30-40 min. Remove from heat, keep covered until ready to use.
Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars,
turning once. Put pepper in paper bag, close top. After 10 min, remove,
cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a
few thin strips for garnish. Transfer rice to a large platter, combine w/
bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper
strips. Arrange eggs along edges of platter if desired. Makes 4 servings.
Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g
fiber- vegan/ovo-lacto
SESAME-TAMARI DRESSING: Place all ingredients in lidded jar. Close jar,
shake. Chill until ready to use. Makes 1/2 cup. Per serving: 63 cal, 1g
prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber
fatfree digest V96 #226
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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