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broccoli and garlic in orange sauce over gingered rice

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posted on ELF and veg-recipes

 

 

* Exported from MasterCook *

 

Broccoli and Garlic in Orange Sauce over Gingered Rice

 

Recipe By :Claire's Classic American Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

4 1/2 cups water

2 cups brown rice

1 piece fresh ginger root -- 1-inch piece

1 large bunch broccoli

3 tablespoons olive oil

6 large garlic cloves -- coarsely chopped

3 large red bell pepper -- core, 1/2 inch strips

salt and pepper

1/4 cup cider vinegar

1/2 cup fresh orange juice

2 tablespoons honey

1 tablespoon vanilla extract

1/8 teaspoon ground red pepper -- (cayenne)

1 tablespoon arrowroot powder -- or cornstarch

 

BROWN RICE AND GINGER: Bring the water to a boil in a medium covered pot over

high heat. Stir in the brown rice and ginger. Sprinkle with salt and pepper to

taste. Stir well to mix. Lower the heat to medium. Cover and cook at a low

boil for 45 minutes until the rice is tender. Taste for seasonings.

 

BROCCOLI: Meanwhile, trim 1 inch from broccoli stems and discard. Peel the thick

skin from the broccoli stems using a potato peeler. Cut off about 4 inches of

stems from the broccoli, leaving about an inch or so attached to the florets.

Cut the stems into 1/4 inch diagonal slices. Place the cut stems into a bowl.

Cut the florets with attached stems into thin spears. Place in a separate bowl.

 

Heat the olive oil in a large deep saute pan over medium heat. Add the garlic,

peppers, and broccoli stems. Sprinkle with salt and pepper. Cook for 15

minutes, stirring frequently. Add the broccoli floret spears. Cook for 7 to 10

minutes, stirring frequently, until crisp-tender.

 

Meanwhile, in a small bowl, whisk together the cider vinegar, orange juice,

honey, vanilla and red pepper until well blended. Whisk in the cornstarch until

well blended. Whisk in salt and pepper to taste. Stir all at once into the

broccoli. Stir well to mix. Cook for 5 minutes, stirring frequently, until the

sauce thickens. Taste for seasonings. Spoon the broccoli and sauce onto one

side of a large platter, and the rice onto the other side of the platter.

 

Source: Claire's Classic American Vegetarian Cooking

 

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

 

Per serving: 374 Calories; 9g Total Fat; (20% calories from fat); 9g Protein;

67g Carbohydrate; 0mg Cholesterol; 38mg Sodium; 6 g. Fiber

 

 

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

 

Per Serving (excluding unknown items): 384 Calories; 9g Fat (20.6% calories from

fat); 9g Protein; 69g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 3 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

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

 

..

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