Veggie Life, Autumn 2001: Rice and Root Vegetable Molds with Savoy Sauce

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Rice and Root Vegetable Molds with Savoy Sauce

 

Recipe By :Veggie Life, Autumn 2001, Rosemary Furfaro

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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Rice:

3 cups mixed, diced root vegetables (such as

parsnip, carrot, beet, sweet potato, and

onion)

1 tablespoon extra-virgin olive oil

3/4 teaspoon salt, or to taste

2 1/2 cups warm, cooked short-grained rice such as

brown, sushi, or pearl

3/4 cup grated Parmesan cheese

2 tablespoons minced parsley

cooking spray or olive oil

Sauce:

1 tablespoon extra-virgin olive oil

1/2 Savoy cabbage, cored and shredded

1 small onion, sliced

3 fresh or canned whole tomatoes, coarsely chopped

10 ounces pkg frozen lima or butter beans, thawed

3/4 cup water

1 teaspoon salt, or to taste

black pepper, to taste

1/2 teaspoon ground fennel

 

Preheat oven to 425 degrees. In a large mixing bowl, toss vegetables with oil

and salt. Transfer vegetables to a baking sheet and roast for 20 to 25 minutes,

until edges are browned and vegetables are tender.

 

Reduce oven to 250 degrees. In same mixing bowl, combine vegetables. rice,

Parmesan, and parsley.

 

Lightly spray or oil 6 1-cup molds and set on a baking sheet. Cover with foil

and place in oven to warm.

 

To make sauce: In a large pot over medium heat, saute cabbage and onion in oil,

about 3 minutes. Add tomatoes and cook 5 minutes, until softened and juicy.

Stir in beans, water, salt, pepper, and fennel, and cook 10 to 15 minutes.

 

Unmold ramekins onto individual plates and surround with sauce

 

 

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Per Serving (excluding unknown items): 86 Calories; 8g Fat (78.5% calories from

fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;

188mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fat.

 

 

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