Seusomon
06-18-07, 06:23 PM
Rice and Spring Vegetable Medley
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
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1 cup rice
pearl onions (about 10)
parsnips (about 4)
pea pods (snow peas or sugar snap, about 20)
1/2 red bell pepper
1 small bok choi
sprig of mint
sprig of parsley
olive oil
1/2 cup vegetable broth
2 Tbsp Earth Balance or other vegan margerine
Instructions:
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Boil the onions in a large pot for a few minutes to make them easy to peel. Drain, peek, and remove the ends. But back in the pot and sautee in a little oil over medium-high heat, until they start to brown in spots. Add chopped parsnips and sautee them together for five minutes or so. Add vegetable broth and reduce heat to a simmer or slow boil.
Start rice cooking.
About 10 minutes before rice is done, add chopped red bell pepper and bok choi stems to the onions and parsnips. After another 5 minutes, add the peas and bok choi leaves.
Just before the rice is done, add the Earth Balance and finely chopped mint and parsley. Now dump the rice into the pot and stir everything together. Serve immediately.
Additional comments:
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I threw this together Saturday as a way to enjoy the peas, bok choi, and herbs my garden is producing at the moment. It's less spicey than my usual cooking, but a very nice meal for a balmy evening. Not much to clean up afterwards, either!
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup rice
pearl onions (about 10)
parsnips (about 4)
pea pods (snow peas or sugar snap, about 20)
1/2 red bell pepper
1 small bok choi
sprig of mint
sprig of parsley
olive oil
1/2 cup vegetable broth
2 Tbsp Earth Balance or other vegan margerine
Instructions:
------------------------------------------------------
Boil the onions in a large pot for a few minutes to make them easy to peel. Drain, peek, and remove the ends. But back in the pot and sautee in a little oil over medium-high heat, until they start to brown in spots. Add chopped parsnips and sautee them together for five minutes or so. Add vegetable broth and reduce heat to a simmer or slow boil.
Start rice cooking.
About 10 minutes before rice is done, add chopped red bell pepper and bok choi stems to the onions and parsnips. After another 5 minutes, add the peas and bok choi leaves.
Just before the rice is done, add the Earth Balance and finely chopped mint and parsley. Now dump the rice into the pot and stir everything together. Serve immediately.
Additional comments:
------------------------------------------------------
I threw this together Saturday as a way to enjoy the peas, bok choi, and herbs my garden is producing at the moment. It's less spicey than my usual cooking, but a very nice meal for a balmy evening. Not much to clean up afterwards, either!