Maple Glazed Vegetable Recipe Wanted please

[Guest guest]

Hi, I know there was a post for maple roasted vegetables a while back, I think

it came from Southern Living. Could someone please repost. here's a recipe to

keep it legal.

Thanks

Gary

 

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<mx2 source= " MasterCook 6.0 " date= " April 13, 2001 " >

<Summ>

<Nam>

Spiced Vegetable Pilau

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<RcpE name= " Spiced Vegetable Pilau " author= " Sarah Brown " >

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<![CDATA[

* Exported from MasterCook *

 

Spiced Vegetable Pilau

 

Recipe By :Sarah Brown

Serving Size : 4 Preparation Time :0:00

Categories : rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces leeks -- cleaned, thinly slic

6 ounces peas

6 ounces carrots -- diced

2 tablespoons oil

1 teaspoon garam masala

1 teaspoon turmeric

1 1/2 teaspoons cayenne -- or to taste

pinch chili powder

1 clove garlic -- crushed

6 ounces long-grain brown rice

1/2 pint vegetable stock -- or water

2 ounces raisins

salt and pepper -- to taste

 

First prepare all the vegetables. Heat the oil, add the spices and fry those for

a couple of minutes. Then add the vegetables and the rice and fry the mixture

for a further 5 minutes. Add the stock or water bring to the boil and cook over

a gentle heat for 25 to 30 minutes until the rice is tender. Stir in the raisins

and season to taste. Stir in the coconut or if your prefer, sprinkle it over the

top. Transfer to a warm serving dish and serve straight away.

 

Source:

" Sarah Brown's Vegetarian Kitchen "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 368 Calories; 10g Fat (22.8% calories

from fat); 8g Protein; 64g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol;

431mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

rice

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<IngR name= " leeks " unit= " ounces " qty= " 6 " >

<IPrp>

cleaned, thinly sliced

</IPrp>

</IngR>

<IngR name= " peas " unit= " ounces " qty= " 6 " ></IngR>

<IngR name= " carrots " unit= " ounces " qty= " 6 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garam masala " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " turmeric " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cayenne " unit= " teaspoons " qty= " 1 1/2 " >

<IPrp>

or to taste

</IPrp>

</IngR>

<IngR name= " chili powder " unit= " pinch " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " long-grain brown rice " unit= " ounces " qty= " 6 " ></IngR>

<IngR name= " vegetable stock " unit= " pint " qty= " 1/2 " >

<IPrp>

or water

</IPrp>

</IngR>

<IngR name= " raisins " unit= " ounces " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR qty= " 1 " ></IngR>

<DirS>

<DirT>

First prepare all the vegetables. Heat the oil, add the spices and fry those for

a couple of minutes. Then add the vegetables and the rice and fry the mixture

for a further 5 minutes. Add the stock or water bring to the boil and cook over

a gentle heat for 25 to 30 minutes until the rice is tender. Stir in the raisins

and season to taste. Stir in the coconut or if your prefer, sprinkle it over the

top. Transfer to a warm serving dish and serve straight away.

</DirT>

</DirS>

<Srce>

Sarah Brown & apos;s Vegetarian Kitchen

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