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1 cup chopped onion
Saute onion, green pepper and red pepper in butter in a heavy ovenproof dutch oven until tender. Stir in rice and next 7 ingredients, and bring to a boil. emove from heat; cover and bake at 350 degrees for 30 minutes.
Stir remaining vegetables into rice mixture, cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender. Yield: 12 servings
Heat wok or large nonstick skillet over medium-high heat. Add oil and
then ginger and garlic. Saute aromatics for 1 minute and then add the
carrots. Stir-fry them for a couple of minutes until they are crisp-tender,
then add next hardest veggie which is the green peppers. Stir-fry until
crisp-tender and then add the mushrooms
Sprinkle stir-fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish.
Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu if you have it.
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