Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
4 APPETIZER SERVINGS VEGAN Creamy risotto flavored with currants, toasted spices, toasted almonds and pumpkin seeds makes this dish a delight for the taste buds. In heavy medium-size saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add rice and stir with wooden spoon to coat well. Add wine and stir until absorbed, about 2 minutes. Add 1/2 cup water at a time, stirring and making sure most of the liquid is absorbed before adding more. Check for doneness by biting into a grain of rice-it should be firm but render. Stir in currants, nuts, seeds and spice mixture and cook, stirring, 1 to 2 minutes more. Serve right away. NOTE: To make dakar: Preheat oven to 200 degrees. In small bowl, combine 1/2 tablespoon ground cumin, 2 tablespoons ground coriander, 2 tablespoons sumac, 2 tablespoons dill weed, 1 tablespoon whole wheat flour. Spread mixture on baking sheet and toast for 20 minutes. Transfer to spice grinder or small food processor and process until finely ground. PER SERVING: 376 CAL.; 9G PROT.; 9G TOTAL FAT (1G SAT. FAT); 630 CARB.; 0 CHOL.; 10MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 51 Converted by MM_Buster v2.0l.
