Date: Thu, 1 Apr 1999 11:24:32 -0700
From: "Richard M. Swanson" (sharpy@sedona.net)
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.
Mushroom and Asparagus Pilaf
3 1/3 cups Basic Vegetable Stock or canned reduced-sodium vegetable broth,
divided
2 cups dried Chinese mushrooms
Vegetable cooking spray
2 large onions, chopped
4 cloves garlic, minced
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried savory leaves
1 1/2 pounds asparagus, cut into 1 1/2-inch pieces
1/4 cup dry sherry, or water
2 packages (5 oz. each) tabbouleh wheat salad mix
1/4 teaspoon red pepper sauce
salt and pepper, to taste
4 green onions and tops, thinly sliced
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 1 1/3 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 1/2 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.
kwvegan vegan