|x||White wine or veggie stock|
|1 medium||Onion, chopped|
|8||To 10 mushrooms, sliced|
|1 large||Bell pepper, diced|
|1||Jalapeno pepper, seeded and|
|Minced (optional) (or more)|
|1 small||Zucchini, diced|
|2||Cloves garlic, minced|
|3 cups||Water (I used Frontier No|
|Salt veggie broth)|
|1½ cup||Quinoa, rinsed well|
|2 cups||Peeled and diced red kuri,|
|Pumpkin, or other winter|
|1 cup||Chopped kale or escarole|
|2 tablespoons||Fresh parsley or 1TBSP dried|
Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. (I did NOT stir in the greens, instead I placed them in the bottom of the dish first.) Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving. Makes 6-8 servings (acc. to VT... for me it's 4 servings if it's the main dish).
Posted by aiko@... (Aiko Pinkoski) to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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