book - Saute of Many Peppers and Garbanzo Beans

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Saute of Many Peppers and Garbanzo Beans

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup uncooked brown rice

1/8 teaspoon salt

plus

1/4 teaspoon salt

1 large yellow bell pepper

1 large red bell pepper

1 large green bell pepper

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

3 cloves garlic -- minced

1 medium yellow onion -- diced

1 teaspoon dried oregano

a few grinds black pepper

1/4 cup minced fresh Italian parsley

1/4 cup dry sherry

2 cups cooked and drained garbanzo beans

 

Bring 2 cups of water to a boil in a saucepan with a tight-fitting lid. Add the

rice and 1/8 teaspoon of the salt and return to a boil. Tightly cover the pan,

turn off the heat and allow the pot to stand, without disturbing the lid, for at

least 5 minutes before serving.

 

Meanwhile, cut the bell peppers lengthwise into quarters. Discard the stems,

seeds, and white membrane, and slice acoss each section to create uniform

1/4-inch strips. Heat the oil in a wok or saute pan over medium heat, add the

pepper flakes and garlic, and stir for a moment before adding the peppers,

onion, oregano, remaining 1/4 teaspoon salt, and black pepper.

 

Saute for 10 minutes, stirring frequently, then increase the heat to medium-high

and add the parsley, sherry, and garbanzo beans. Cook until the beans are hot,

about 2 more minutes. Transfer to a warmen bowl and serve immediately over hot

rice.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 116 Calories; 7g Fat (59.7% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 204mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Make this dish in the late summer,when peppers are at their best. The

colors satisfy the senses nearly as much as the aroma and flavors do. Serve in

a bowl, with garlic bread and a leafy salad to round out the meal.

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