I made this yesterday.It's a delicious rice recipe from Crescent
Dragonwagon's "Passionate Vegetarian" on page 474. She has a whole story about
this favorite recipe from her hippie days. She's been making this since age 16.
Rice a la Hippie
Cooking spray
2 tsps. to 1 tblspn. mild vegetable oil
1 large onion, sliced vertically into thin crescents
1 large green bell pepper, seeded and sliced into vertical strips
1 carrot diced
5 or 6 mushrooms, sliced
1 rib celery, diced
4 1/2 cups cooked brown rice, preferably short grain, leftover or cold
2 tblspns. raisins, preferably golden
1 1/2 tsps. caraway seed (I use 1/2 tsp. not my favorite spice)
1/4 tsp. dried rosemary
1/2 tsp. dried basil (I use my fresh pineapple basil 1 tbspn.)
1/4 tsp. dried oregano
1/4 tsp. celery seed
1/4 tsp. dried thyme
2 tblspns. minced dried apricots
2 tblspns. pecans or raw cashews, chopped (optional)
2 to 4 ounces cheese cut into 1/4-inch cubes (any of the
following or mix them Muenster, Cheddar and or mozzarella)
In a large skillet spray with cooking spray, heat the oil over medium
heat. Add the onion and saute for 3 mins. Add the bell pepper and
carrot and saute for another 3 mins. Add the mushrooms and celery
and saute for 4 mins.
Gradually stir in the rice, folding the vegetables into it. Lower the
heat and add raisins, caraway, basil, rosemary, oregano, celery
seed, thyme, apricots and nuts. Stir gently, folding the ingredients
together but trying to avoid crushing the rice too much. Pop a cover
on the skillet and let all the contents steam together over low heat until
warmed through, 6 to 8 mins. (You can add a little water for the rice to
steam in if needed).
When the rice is quite hot, stir in the cheese and cook just until the cubes
start to melt. Remove from the heat and serve immediately.
The cheese should be melty, but still be in discrete bites.
Ever need a vegetarian recipe or have a question,
pop in and check us out. Guarantee we will help you.
http://groups.yahoo.com/group/vegetarian_group/
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