Mushroom and asparagus pilaf

1 servings

Ingredients

Quantity Ingredient
3⅓ cup Basic Vegetable Stock or canned reduced-sodium vegetable broth; divided
2 cups Dried Chinese mushrooms
Vegetable cooking spray
2 larges Onions; chopped
4 Cloves garlic; minced
2 teaspoons Dried basil leaves
½ teaspoon Dried thyme leaves
½ teaspoon Dried savory leaves
1½ pounds Asparagus; cut into 1 1/2-inch pieces
¼ cup Dry sherry; or water
2 packs (5 oz. each) tabbouleh wheat salad mix
¼ teaspoon Red pepper sauce
Salt and pepper; to taste
4 Green onions and tops; thinly sliced

Directions

Made this a few weeks ago - and since it's the season for asparagus - I thought I'd pass it on. It's from "1001 Low-Fat Vegetarian Recipes" by Sue Spitler.

1. Heat 2 cups stock to boiling; pour over mushrooms in bowl and let stand until mushroom are softened, 10 to 15 minutes. Drain, reserving stock.

Slice mushrooms, discarding tough stems.

2. Spray a large skillet with cooking spray; heat over medium heat until hot. Saute mushrooms, onions, garlic, and herbs until onions are tender, about 5 minutes. Add asparagus; saute 5 minutes more.

3. Add sherry, reserved stock from mushrooms, and remaining 1⅓ cups stock to skillet; heat to boiling. Stir in tabbouleh (discard spice packet***). Reduce heat and simmer, covered, until stock is absorbed and tabbouleh is tender, 3 to 5 minutes. Stir in red pepper sauce; season to taste with salt and pepper. Spoon into serving bowl; sprinkle with green onions.

6 Servings (about 1 ½ cups each) Note: The dried Chinese black or shiitake mushrooms impart a hearty, woodsy flavor to this pilaf. The mushrooms are available in a large supermarket or oriental grocery.

***I used the spice packet from the mix and omitted the salt and pepper.

Also - needed more liquid than the recipe called for.

Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Apr 1, 1999, converted by MM_Buster v2.0l.

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