Hi...I am looking for a vegetarian version of Callaloo Soup. It has kale and
callaloo(can substitute spinach) and the original version calls for pork. I
could substitute that with TVP chunks, but what about the seasonings? I had it
years ago in Granada and it was wonderful. Any help would be appreciated.
Here is a rice recipe that satisfies the hunger for rice mixes that sneak in
meat by products:
* Exported from MasterCook *
Rice-A-Rosie <T>
Recipe By : Atlanta Gas Light Insert
Serving Size :8 Preparation Time :0:00
Categories : Rice & Grains
Amount Measure Ingredient -- Preparation Method
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14 oz vegetable broth
1 cup long-grain white rice -- uncooked
1 tablespoon butter buds®
1/4 cup green pepper -- seeded, chopped
1/4 cup green onion -- chopped
1/4 cup celery -- chopped
1/2 teaspoon garlic -- minced
6 oz mushrooms -- canned, drained
1 tablespoon pimiento -- chopped
1/4 teaspoon ground thyme
1/4 teaspoon salt
dash black pepper
--dash bottled hot pepper sauce
In 3-quart saucepan, bring vegetable broth to boil over medium flame. Turn off
heat. Stir in butter buds and rice. Add remaining ingredients. combining well.
Pour rice mixture into greased 3-quart baking dish. Bake covered in
preheated 350° F gas oven for 35 minutes. Makes 8-10 servings.
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Joan in Bangor, WI where Fall couldn't be any more beautiful!
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