VF - Mixed Rice with Glazed Root Vegetables

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Mixed Rice with Glazed Root Vegetables

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup brown rice -- scant

1/2 cup wild rice -- scant

1 1/2 cups water

salt and freshly ground black pepper

cup basmati rice -- scant

For the glazed root vegetables:

2 pounds mixed root vegetables (parsnips, carrots,

turnips, rutabagas)

5 tablespoons pine nuts

1 1/2 ounces vegan margarine

1 tablespoon olive oil

grated zest and juice of 1 lemon

2 tablespoons roughly chopped fresh flat-leaf parsley -- (2 to 3)

 

Put the brown rice and the wild rice into a saucepan with the water and 1/2

teaspoon salt and bring to a boil. Cover, then turn the heat down and leave to

cook very gently for 40 minutes, unti both types of rice are tender and all the

water has been absorbed.

 

Meanwhile, bring plenty of water to boil in a medium saucepan. Rinse the

basmati rice in a sieve (strainer) under cold running wwater until the water

runs clear, then put the rice int the boiling water and cook for about 10

mnutes, or until a grain feels tender when you bite it. Drain.

 

While the rice is cooking, peel or scrape the root vegetables as necessary and

cut them into even-sized pieces. Bring half a saucepan of water to boil, then

put the vegetables into it and cookk for about 10 minutes, until they are just

tender. Drain.

 

Toast the pine nuts under a broiler, watching them the whole time as they only

take a few seconds to toast and burn easily.

 

To glaze the root vegetables, melt the margarine in a large saucepan with the

olive oil. Add the lemon zest and juce, then put in the drained vegetables.

Let the vegetables cook in the mixture about 10 minutes, stirring them often,

until they are glazed and golden- brown in parts. Season with salt and pepper

and add the parsley and toasted pine nuts.

 

Mix the basmati rice with the other two rices, fluff with a fork and check the

seasoning. Make a 'nest' of rice on a large serving dish or four individual

plates and pile the vegetables on top n the middle. Spoon any remaining glaze

in the pan over the vegetables.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 248 Calories; 10g Fat (34.1% calories

from fat); 7g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

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

 

NOTES : You can vary the vegetables used as you wish and add other ingredients,

such as cooked chestnuts, which are lovely in winter, or cooked and drained

chickpeas, in place of some or all of the pine nuts.

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