Spicy green rice (soy sauce)

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil; may be tripled
½ cup Okra
4 ounces Zucchini; cut into thin strips
2 Celery stalks; sliced
½ cup Green beans; trimmed and cut and sliced lengthwise, optional
1 Green bell pepper; cut into strips
1 Green chile; such as anaheim chili pepper, sliced
1 teaspoon Chili powder
1 teaspoon Ground coriander
1 teaspoon Garam masala or curry powder
½ teaspoon Ground cinnamon
4 tablespoons Almonds; blanched, chopped or slivered, may be doubled
½ cup Wild rice
¼ cup Brown rice; rounded measure
¼ cup Wheatberries; presoaked and dried or Wehani rice
2 tablespoons Soy sauce; low sodium
2½ cup Low-fat vegetable broth
4 tablespoons Plain nonfat yogurt; sweetened with
1 tablespoon Nonfat dry milk powder; or 5-tbl heavy cream
2 tablespoons Chopped fresh parsley; or cilantro leaves, divided use
Freshly ground black pepper
Ground flaxseed or bran buds; optional

Directions

ADDITIONS

Feast for the eyes! There is something very pleasing both to the eye and the palate about a mixture of green vegetables and rice. All the grains should cook in the same amount of time (30 to 40 minutes). Adjust cooking time for grains if necessary. Add extra crunch by mixing the parsley with wheatgerm or bran buds before using as directed.

1. Trim the green beans of stems and marks. Cut once lengthwise (optional) and cut into 1-inch lengths or slightly longer.

2. Heat the oil in a wok or frying pan, and saute the vegetables for 5 minutes. Add the spices, nuts, and rices and cook for 1 minute. Stir in the soy sauce and broth, bring to a boil. Reduce the heat, cover, and simmer until all the liquid has been absorbed and the grains are fully cooked: from 30 to 40 minutes depending on the combination of grains you have chosen.

3. Stir in the yogurt or cream, and half the parsley. Add pepper, adjust salt. Transfer to a warmed serving dish, sprinkle with remaining parsley, and serve.

Ref: THE SOY SAUCE COOKBOOK, by Jenny Stacey and Maureen Keller (1998: Quintet, London).

>EACH serving 273 cals, 8g fat (26% cff); estimated by MasterCook. E*mail edition from kitpath@... (Pat Hanneman) 3/99 Tip: Mix coarsely ground pepper with ground flaxseed and keep (chilled) in a shaker; use like pepper. -pat Recipe by: Jenny Stacey and Maureen Keller Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 07, 1999, converted by MM_Buster v2.0l.

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