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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 1 |
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Directions: In a heavy casserole, heat the oil over moderate heat. Add the rice and
saute for about 5 minutes or until the rice begins to darken; stir often.
Stir in the vegetable stock, cover the pan and reduce the heat to low.
Simmer until the liquid is absorbed about 1 hour. When the rice is
cooked, toss it while still warm with 1/4 cup french dressing. Let rice
mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and
desired seasonings to the rice, then add another 1/4 cup of dressing and
toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water.
Let them stand 1 minute, then drain. Rinse with cold water and pat dry.
Cut the snow peas into 1" pieces and toss them with 1/4 cup dressing with
rice mixture.
Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
Ingredients:
1/3 Cup(s) Squash, cubed, peeled
2 Cup(s) Uncooked brown rice
3 Cup(s) Vegetable stock or water
3/4 Cup(s) French dressing (of choice)
2/3 Cup(s) Extra firm tofu, drained and
1/2 Cup(s) Thinly sliced red pepper
1/4 Cup(s) Low-sodium beef broth OR- vegetable broth
1/4 Teaspoon(s) Garlic powder (optional)
1/8 Teaspoon(s) Italian seasoning (optional)
3/4 Pound(s) Snow peas
1/2 Pound(s) Fresh mushrooms |
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