cashew paella with tomato sauce

[Guest guest]

here's one from a fun book for entertaining ideas.

 

Rice and cashews, molded, served with a tomato sauce (see suggestion)

 

 

* Exported from MasterCook *

 

Cashew Paella (Timbales)

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Cereal Grain Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon polyunsaturated margarine

1 medium onion -- chopped

1 clove garlic -- finely chopped

1/2 cup converted brown rice

1/2 cup long-grain white rice

3/4 cup cashews

1 teaspoon paprika

1 teaspoon chopped fresh basil

1 teaspoon turmeric

1/2 red bell pepper -- chopped

1/2 green bell pepper -- chopped

2 celery stalks -- chopped

2 cups canned tomatoes -- chopped

1 1/2 cups vegetable stock

salt and black pepper

 

Heat the oil and saute the onion and garlic until soft. Add both types of rice,

the cashews, paprika, basil, turmeric, and cook for 2 minutes. Then add the

peppers, celery, tomatoes, stock, salt and pepper. Simmer until the rice is just

cooked -- about 20 minutes (or as instructed on the package).

 

Press the mixture into individual pudding molds, and turn out onto plates. Serve

with seasoned tomato sauce.

 

VARIATIONS:

Use all brown rice or more varieties than two. Add wild rice to the two. Note,

though, that all brown will give the dish a heavier texture, making it difficult

to form the molds.

Try different nuts instead of cashews or a combine of varieties.

For a traditional but more expensive Paella, replace the paprika with saffron.

 

GARNISH:

sliced baby sweetcorn blanched; diced red and green peppers blanched; sprigs of

fresh thyme.

 

 

 

RICE: converted brown rice and long-grain white rice both cook in about 20

minutes.

 

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

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

 

Per Serving (excluding unknown items): 434 Calories; 16g Fat (31.8% calories

from fat); 12g Protein; 65g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

849mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 2367 0 0 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Tomato Sauce

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Ornament Condiment

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon polyunsaturated margarine

1/3 cup chopped onion

1/3 cup chopped carrot

3 tablespoons chopped celery

1/2 bay leaf

1 sprig thyme

1 tablespoon whole-wheat flour

1/4 cup tomato puree

1 1/2 cups vegetable stock -- boiling

salt and pepper

 

Melt the margarine. Add the onion, carrot, celery, bay leaf and thyme, and brown

slightly. Blend in the flour and cook to a sandy texture, allowing the mixture

to change color slightly. Stir in the tomato puree and allow to cool. Add the

boiling stock gradually and again bring to a boil, stirring constantly. Season

and allow to simmer for 1 hour.

 

Adjust the seasoning and either process or pass through a sieve.

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Basics "

Copyright:

" 1994 Avery 0895296152 "

Yield:

" 1 cup "

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

 

Per Serving (excluding unknown items): 100 Calories; 3g Fat (26.3% calories from

fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 717mg

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

 

 

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

 

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes