Vegetable-arianism

[Gemini Cricket]

Here's a recipe that's similar to a wild rice dish that I had at the Native American Museum in DC. It's fantastic.

Wild Rice With Dried Fruit
2 cups long-grain wild rice
6 cups water
1/2 cup dried currents
1/2 cup dried cherries or cranberries
1/2 cup toasted sunflower seeds
1/2 cup roasted hickory nuts chopped
1/2 cup water
salt to taste

Wild rice is expensive but has a wonderful crunchy texture and nutty flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice separately, then combine them with the fruit and seeds. Cook wild rice according to package directions, or until ends break open like flowers, about 1 hour; drain. Add to wild rice with cherries and hickory nuts. Add 1/2 cup water and salt. Cover pan; cook mixture over low heat or in 300-degree oven 15 minutes. Stir before serving.
Yield: serves 8.

And here are some similiar ones.

Berries & Wild Rice
1 cup wild rice
1 cup fresh cranberries
3 cups water
1 cup fresh blueberries
1 cup fresh raspberries2
1/2 cup maple syrup3
cinnamon to taste (approx. 1/2 teaspoon)

Directions
Cook rice and cranberries in water until rice is done. Take rice off heat and let sit for about 5 minutes (until all the water is soaked up by the rice). Mix in the remaining berries, maple syrup, and cinnamon. Can be eaten warm or cold. 1. If fresh cranberries are not available, substitute 1/2 cup dried cranberries. 2. If fresh raspberries are not available, substitute whole frozen raspberries. Avoid raspberries frozen in any kind of syrup. 3. You must use real maple syrup - not syrup that has been "flavored." Real maple syrup is a common addition to Native American recipes.

Sunflower Seed Wild Rice Pilaf
4 cup chicken broth
1 cup wild rice, rinsed well
1 3/4 cup wheat pilaf
1 cup sunflower seeds
1 cup cranberries, dried
1 scallion bunch, thinly sliced
1/2 cup italian parsley, chopped
1/2 cup fresh mint leaves, chopped
1 zest of 2 oranges, grated
2 tablespoon olive oil
1 tablespoon orange juice
1 black pepper, freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil.
Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

Cranberry/Wild Rice Stuffing
1/2 c Wild Rice, uncooked
1 c Water
1/4 c Raisins, dark or golden
5 Green Onions (scallions), chopped
1 tb Vegetable Oil
1/2 c Celery ~or- Fennel Bulb, chopped
1 c Cranberries, fresh or frozen
1 ts Orange Rind, grated
1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain Saute the onions and celery (or fennel bulb) in the oil until tender. Add the cranberries, orange rind, thyme and rice. Stuff into two Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven for 1 hour, or until the poultry is done.

Wild Rice And Toasted Sunflower Pilaf
1 cup sunflower seeds
2 tablespoons unsalted butter; melted
3/4 teaspoon dried thyme; crumbled
1/4 teaspoon salt
1/4 cup fresh cranberries chopped
1 large onion; halved lengthwise,
and sliced thin lengthwise
1 yellow bell pepper; cut julienne strips
1/4 cup olive oil
2 1/2 cups wild rice - (abt 1 lb); rinsed well in
several changes of water and draine
4 1/2 cups chicken broth

Preheat the oven to 375 degrees. In a small baking pan toss the sunflower seeds with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant. In a flameproof casserole cook the onion and the bell pepper and cranberries in the oil over moderately-low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1
minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir
in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the sunflower seeds.
This recipe yields 8 servings.

Stir Fried Wild Rice With Sunflower And Sun Dried Cranberries
2 tablespoons olive oil
2 tablespoons finely-minced onions
1 tablespoon azafran
1/4 cup sunflower seeds
1 cup chopped mushrooms
1/4 cup sun-dried cranberries
1 1/2 cup cooked wild rice
Salt; to taste
Freshly-ground black pepper; to taste

Heat saute pan. Add olive oil and saute minced onions and azafran until translucent. Add sunflower seeds, mushrooms and sun-dried cranberries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.
This recipe yields 2 servings.
Comments: This dish is a dish that can be served year round, even during the holidays. It has a variety of flavors. The recipe is a great accompaniment for meat, fish or poultry dishes.

Wild Rice With Cranberries
1 tablespoon oil
5 medium shallots peeled and finely chopped
2 single celery ribs; finely chopped
1 cup wild rice; rinsed
1/3 cup toasted sunflower seeds
1/4 cup dried cranberries
2 teaspoon aniseed
1/4 teaspoon sea salt; or to taste
4 cup water
1 teaspoon finely chopped orange zest or grate


In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add enough water to equal 3 cups and bring to a boil. Stir in the rice, dried cranberries, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon. Stir in toasted sunflower seeds and searve.
Yield: 6 servings
-------------------------------

A big thank you to Jim Horn at nativechefs.com for helping me find the recipes.

[Not Afraid]

I've always only used vegetable broth instead of meat broth, even in non-vegetarian dishes. I prefer the taste. I usually make my own with lots of great veggies like Kale, Fennel, Leeks and other flavorful veggies. It's yummy.

I always order vegetarian pizza then have them add pepperoni.

[lashbear]

Here's 4 of my favourites ( in Mastercook format for all you Mastercook fans.)

MMMMM----- Meal-Master Recipe
Title: Cabbage Rolls with Barley
Categories: Meatless Meals
Yield: 4
1 lg savoy Cabbage
250 g Pearl Barley
3 c Chicken fatfree low salt
-stock
Oregano
Garlic
Pepper
Vinegar
3 lg Mushrooms
1 lg Eggplant
2 700g jars Tomato Passata
-(sieved
tomatoes)
Preheat oven to 175C

Put the barley in a saucepan with the chicken stock, oregano,
garlic & pepper, then bring to the boil and simmer for 35 minutes
or until tender. Drain and reserve stock.

Boil the cabbage leaves in water with a dash of vinegar until
wilted. Drain and set aside.

Take sliced mushrooms & eggplant, slice, sprinkle with garlic &
pepper and grill until golden on both sides.

Pour some passata into a casserole.

Lay out the leaves, and place a layer of mushroom and eggplant,
then a tbls of the barley on each one, then roll up. Lay seam side
down in the casserole.

Cover rolls with Passata (if too thick dilute with some of the
reserved stock), then bake at 175C until sauce starts to brown
around the edges of the dish.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Potato And Caper Croquettes With Red Capsicum Sauce
Categories: Meatless Meals
Yield: 4
450 g potatoes, scrubbed
40 g (0.5 cup pine nuts)
-coarsely
chopped or crushed
2 1/2 tb capers
100 g grated low fat cheese
1 egg beater (*See Recipe*),
-lightly
beaten
plain flour, seasoned
olive or canola oil for
-deep frying
2 red capsicums, grilled
-until
blackened and then peeled
-and seeded
1 sl day old bread, crust
-removed,
soaked in water for 1
-minute, and
squeezed dry
1 cl garlic, coarsely chopped
1 tb tomato paste
1/2 c extra virgin olive oil
2 tb red wine vinegar
Red Capsicum Sauce:
For the sauce, puree all ingredients in a blender until smooth,
then season with sea salt and freshly ground black pepper.

Croquettes:
Beforehand: Cook potatoes in boiling salted water until tender and
then drain well. When cool enough to handle, peel potatoes, and
mash well. Add pinenuts, capers, cheese and egg beater. Season to
taste and sir well until combined.

Roll heaped tablespoons of mixture into neat log shapes, place in
a single layer on a dish, cover and refrigerate for at least 1
hour until firm.

At the time: Dust each croquette with seasoned flour, shaking away
excess.

Heat oil in a large saucepan or wok to 180C.

Deep fry croquettes in batches, until golden brown and crisp.
Drain on absorbent paper and place in a warm oven if wanting to
keep warm while the others cook.

Serve with Red Capsicum Sauce.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Souffled Macaroni Cheese - Legal
Categories: Meatless Meals
Yield: 2
170 g Macaroni
30 g pro-activ (Cholesterol reducing) margarine
1 md Onion, peeled and finely
chopped
30 g Plain flour
285 g Milk
1/4 ts nutmeg
85 g Skim Marscapone
1 lg Egg yolk lightly beaten
55 g cheese finely grated
50 g Parmesan, finely grated
2 lg Egg whites
Freshly milled black pepper
Preheat oven to 200c

You will need a shallow ovenproof baking dish with a base
measurement of 8" x 6"/20cm x 15cm and 2"/5cm deep, lightly
buttered.

1 Weigh out all your ingredients and grate the cheese. Fill a
large saucepan with 2.25 litres water and boil on the heat.

2 In a small saucepan melt the pro-activ margarine on a gentle
heat, add the onions and soften, without browning and uncovered
for five minutes. Add the flour, stir to make a smooth paste and
slowly add the milk, a little at a time, stirring vigorously with
a wooden spoon.

3 Switch to a balloon whisk and keep whisking so you have a smooth
sauce. Add black pepper and the nutmeg, and cook the sauce gently
for five minutes. Turn off the heat and whisk in the Mascarpone,
egg yolk, followed by the cheese and half the Parmesan.

4 Heat the baking dish in the oven, add the macaroni into the
boiling water and simmer for 4-6 minutes until al dente (it will
cook again in the oven).

5 When it has a minute's cooking time left, whisk the egg whites
to soft peaks. Drain the pasta in a colander, shake to get rid of
the water, tip back into the pan and stir in the cheese sauce,
evenly coating the pasta.

6 Lightly fold in the egg whites, using a cutting and folding
movement so as to retain as much air as possible.

7 Remove the warm dish from the oven, pour the pasta mixture into
it,, give it a gentle shake to even the top and scatter over the
reserved Parmesan. Put the dish in the oven on a high shelf for 12
minutes or until the top is puffy and lightly browned.

NB To make enough for four people, just double the ingredients and
use a 10" x 8" x 2"/25.5 x 20 x 5cm dish. Increase the cooking
time by 3-5 minutes.

Per serving: 612 Calories (kcal); 23g Total Fat; (34% calories
from fat); 23g Protein; 76g Carbohydrate; 264mg Cholesterol; 261mg
Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Spinach, Potato And Feta Pie
Categories: Meatless Meals
Yield: 4
400 g medium potatoes, peeled
and cut into 2 cm cubes
60 g pro-activ margarine
1 lg leek , washed and sliced
1 cl minced garlic, chopped or
crushed
1/2 ts cumin seeds
250 g spinach or silver beet
100 g feta, crumbled
1 tb fresh coriander,
chopped
salt and pepper
8 sheets filo pastry
50 g melted pro-activ margarine
Beforehand: Boil, steam or microwave the potato pieces until
tender. Drain and arrest cooking by running under cold water.
Drain well. Heat the pro-activ margarine in a large frying pan,
add the leeks, minced garlic and cumin seeds and cook over low
heat, stirring occasionally, until the leeks are softened. Add the
spinach or silver beet, and cook until all the liquid in the pan
is evaporated. stir in the potatoes, feta and fresh coriander,
season to taste with salt and pepper and mix well.

At the time: Heat the oven to 220C. Grease a 22 cm round (1 litre)
oven pie dish. Layer 2 sheets of filo pastry together, brushing
each with a little of the melted pro-activ margarine. Fold the
sheets in half lengthwise and put into the prepared pie dish,
letting the edges overhang. Repeat with the remaining filo and
pro-activ margarine, overlapping to cover all the dish.

Spoon the potato mixture into the dish and fold the overhanging
edges into the center over the filling. Brush the pastry with the
remaining pro-activ margarine and bake in the preheated oven for
about 30 minutes or until the pie is golden brown.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


....TBContinued

[lashbear]

AND now, the last (5th) one...

MMMMM----- Meal-Master Recipe
Title: Tomato Tarte Tartin
Categories: Meatless Meals
Yield: 4
lg roma or egg tomatoes
2 ts sumac
freshly ground black pepper
4 ts splenda (or as needed)
20 or so basil leaves, finely
-chopped
1/4 c finely chopped flat-leaf
parsley
2 red onions, finely sliced
50 ml virgin olive oil
200 g creamy feta, goats cheese
-or
sheeps cheese
120 g plain flour
100 g Pro-Activ Margarine
60 g 97% Fatfree sour cream
For the tomatoes:
Split the tomatoes lengthwise and place skin side down in a single
layer on a baking slide lined with baking paper, or in a low sided
dish. Evenly scatter the sumac, salt flakes, pepper and sugar over
the cut surface. Adjust the amount of sugar according to the
tartness of the tomatoes.

Place in a low (120 degree) oven for four hours until the tomatoes
have dried a little and have lightly caramelised. They should look
like very plump dried apricots. Cool, cover and refrigerate until
needed.

For the onions:
Combine finely sliced onions and olive oil in a large skillet over
medium heat. Cook until well caramelised and much reduced in
volume. Strain through a sieve and reserve the olive oil for
vinaigrettes. Cool the onions, cover and refrigerate until needed.

For the pastry:
Combine flour, margarine and sour cream in a food processor or by
hand, mixing just until the mixture knots into a ball around the
blade. Cover with cling wrap and refrigerate until needed.

Assembly:
Bring the pastry close to room temperature by leaving out of the
refrigerator for 20 or so minutes. Line the base of a 28 cm
non-stick circular mould, pie dish or cast iron skillet that is 4
cm deep with baking paper, or oil well.

Place the tomatoes flesh side down into tight concentric circles
in the base of the mould. Finely shred the basil and scatter with
the parsley over the tomatoes. Distribute the drained onions
sparingly over the tomatoes. Cover with fine slices of cheese.
Roll the pastry 2cm wider than the mould. Place pastry on top of
the mould and push down around the edges so that a "lip" is formed
around the tomatoes. Let rest in the refrigerator for 30 minutes.

Heat the oven to 220C.

Bake the pie for about 25 minutes until the pastry is golden and
crisp. Invert the pie (tart) onto a large flat plate and serve
within 30 minutes with a beautiful green salad.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


Darn - Now I need Breakfast !!

[Matterhorn Fan]

What the heck is "Mastercook format"? I'm confused.

GC--You didn't mention that wild rice also smells wonderful when it's being cooked. The whole house smells great!

[€uroMeinke]

Originally Posted by Matterhorn Fan

You didn't mention that wild rice also smells wonderful when it's being cooked. The whole house smells great!

I heard it smells like nuts

[lashbear]

Mastercook is a recipe program that a lot of people posting to cookery-themed internet groups & boards seem to use.

The formatting in the recipe (the M's etc) tell the program what fields to look for when importing text recipes.

A lot of other recipe file / cookbook programs (such as Homecook which I use) can now import / export from Mastercook format, seeing as it seems to be the most widely used format in cooking programs today.

It's good, cos even if you don't use a recipe book application, you can still read the recipe file and use it. I downloaded the free trial of homecook and loved it so much I paid the purchase price after a week.

BTW: I currently have a database of 182,459 recipes. I can export this and email it to anyone who wants it.


Also, I LOVE wild rice (and love that my pressure cooker does it so quickly)

[Matterhorn Fan]

So the M's aren't an indication of how yummy each recipe is?

Originally Posted by lashbear

BTW: I currently have a database of 182,459 recipes. I can export this and email it to anyone who wants it.

But the measurements are metric. I don't know about anyone else, but my measuring cups can handle milliliters; I got nothin' (except a funny metric cookbook with a limited equivalents chart) for grams.

[lashbear]

http://www.onlineconversion.com/cooking.htm

Failing that, I made a spreadsheet in Excel that does all the calculations, and works both ways.

BTW: only about 100 of the 182,459 recipes are Metric - the rest are all in US Measurements. That's why I needed to come up with a conversion spreadsheet.

[Matterhorn Fan]

You can always do things my way--I never measure accurately.