Book - Artichoke, Squash, and Red Bell Pepper Saute

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* Exported from MasterCook *

 

Artichoke, Squash, and Red Bell Pepper Saute

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup brown basmati rice

1/2 teaspoon salt

1 medium red bell pepper

3 tablespoons dry sherry

1 cup diced yellow crookneck squash

2 cloves garlic -- minced

1 teaspoon dried rosemary -- crushed

1/2 teaspoon dill seed

a few grinds black pepper

1 can quartered artichoke hearts -- (8.5 oz drained weight)

2 tablespoons fresh lemon juice

4 lemon wedges

 

Place the rice in a large, fine-mesh strainer and rinse under running water for

about 30 seconds. Set aside to drain. Bring 2 cups of water to a boil, add 1/4

teaspoon of the salt and the drained rice, then return to a boil over high heat.

Cover, reduce the heat to very low, and simmer 45 minutes. Turn off the heat,

and allow the pot to stand, without disturbing the lid, for at least 5 minutes

before serving.

 

Cut the pepper in half lengthwise and discard the stem, seeds, and white

membrane. Chop the pepper into 1-inch cubes. Heat the sherry with 3

tablespoons of water in a heavy-bottomed skillet that has a tight-fitting lid.

When it begins to simmer, stir in the pepper, squash, garlic, rosemary, dill

seed, remaining 1/4 teaspoon salt, and black pepper. Cover, reduce the heat to

medium-low, and cook 5 minutes. Remove the lid and cook, stirring frequently 2

to 3 minutes, until the pepper is tender and there is still a little liquid

remaining in the pan.

 

Meanwhile, drain the artichoke hearts, and remove any choke material you find.

When the pepper is cooked, add the artichokes and lemon juice, and stir gently

as you cook for about 2 minutes longer. You want the artichokes just to heat

through. Serve hot over rice, garnished with lemon wedges.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 28 Calories; trace Fat (7.0% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg

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

 

NOTES : This is one of the simplest and most succulent dishes we know. Dill and

rosemary give it an unmistakable Mediterranean flavor.

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