Guest guest Posted February 8, 2002 Report Share Posted February 8, 2002 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 .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Get COVERS for cookbooks; tested Lowfat recipes Quote Link to comment Share on other sites More sharing options...
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