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
MMMMM--------------------------ADDITION------------------------------- 4 tb Chopped hazelnuts; lightly -toasted, loose skins rubbed -off, may be doubled Shoyu is a blend of soybeans and wheat. Tarmari soy, soy sauce, broth or water may be used. Dried fruit absorbs moisture: for each 1/2-cup of chopped dried fruit, add 1 tablespoon water. The nuts are added last and may be toasted while the rice is cooking. 1. In a large heavy saucepan, saute the chopped shallots in the canola oil until golden, about 8 minutes. Stir in the rice and shoyu. Add the broth and bring to a boil. Add the chopped apricots. Lower the heat to a gentle simmer and cook, covered, for 45 minutes or until the liquid is absorbed and the rice is tender. Let the rice stand for 10 to 15 minutes. Just before serving, stir the rice with a fork and fold in the nuts. This is a basic recipe and can be used for rice with any dried fruit and nut combination. Fruits: Golden raisins, chopped apricots, peaches, prunes, papaya. Nuts: blanched almonds, walnuts, hazelnuts, lightly toasted. Nut skins are bitter: remove by rubbing. Ref: THE VEGETARIAN COMPASS: New Directions in Vegetarian Cooking, by Karen Hubert Allison (1998: Little, Brown). >EACH serving 650 cals, 15g fat (20% cff); estimated by MasterCook. E*mail edition from kitpath@earthlink.net (Pat Hanneman) 3/99 Recipe by: Karen Hubert Allisons Vegetarian Compass (1998) Posted to EAT-LF Digest by PatHanneman on Mar 07, 1999, converted by MM_Buster v2.0l.
