African Vegetable Rice

[Guest guest]

I've uploaded the picture of this dish as well -- same name as the

dish. It's really good....Enjoy!! -- Vicky

 

 

 

 

* Exported from MasterCook *

 

African Vegetable Rice

 

Recipe By :Kavita Mehta at RiceGourmet.com

Serving Size : 2 Preparation Time :0:00

Categories : Main Course No Meat

Rice

 

Amount Measure Ingredient -- Preparation Method

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

2 cups long-grain rice

--washed soaked in cold water

--for 30 minutes and drained

1 1/4 pints water

--[3 1/8 cups]

2 teaspoons salt

1/4 cup butter

1 medium onion

--finely chopped

2 large tomatoes

--blanched, peeled

--and chopped

1 large red bell pepper

--white pith removed,

--seeded & finely chopped

2 stalks celery

--trimmed & finely chopped

4 oz broccoli

--trimmed & chopped

4 oz mushrooms

--wiped clean &

--finely chopped

1/4 teaspoon cayenne pepper

 

Put the rice in a large saucepan. Pour over the water and

add 1 1/2 teaspoons of the salt.

 

Place the pan over moderately high heat and bring the

water to the boil. Cover the pan, reduce the heat to

low and simmer the rice for 15 to 20 minutes or until

all the liquid has been absorbed and the rice is tender.

Remove the pan from the heat and set aside.

 

In a large frying-pan, melt the butter over moderate

heat. When the foam subsides, add the onion and fry,

stirring occasionally, for 5 to 7 minutes or until it is

soft and translucent but not brown. Add the tomatoes,

red pepper, celery and broccoli. Fry, stirring frequently,

for 10 minutes or until the vegetables begin to soften.

Add the mushrooms to the pan and fry, stirring frequently,

for a further 3 minutes. Season with the remaining salt

and the cayenne.

 

Add the rice to the pan and stir the mixture until it is

combined. Cook, stirring frequently, for a further 10

minutes or until the mixture is thoroughly heated through.

 

Remove the pan from the heat and serve at once.

 

 

Description:

" http://www.ricegourmet.com/ "

Cuisine:

" African/Moroccan "

Source:

" http://www.ricegourmet.com/ "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

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Per Serving (excluding unknown items): 972 Calories; 25g Fat (23.4%

calories from fat); 18g Protein; 168g Carbohydrate; 8g Dietary Fiber;

62mg Cholesterol; 2444mg Sodium. Exchanges: 9 1/2 Grain(Starch); 3

1/2 Vegetable; 4 1/2 Fat.

 

NOTES : Kavita Mehta:

From my personal Authentic Recipe Collection

This recipe is easy to make, and can be made in less than an hour.

A vegetarian recipe that can be made Vegan by substituting oil

for butter. This tasty dish from West Africa can make an ideal

light meal. Try with a lentil soup or dal or plain yogurt.

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