Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil; or less |
1 cup | Finely chopped onion |
2 cups | Shredded cabbage; from white or green head |
2 cups | Coarsely shredded carrots |
3 cups | Vegetable stock |
15 ounces | Tomato sauce |
1 \N | Apple; peeled and cored, and cut into half-inch chunks |
⅓ cup | Uncooked brown rice |
½ teaspoon | Ground pepper |
1 dash | Salt |
½ cup | Raw cashews |
½ cup | Golden raisins |
2 cups | Soy milk |
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the cabbage and carrots; continue to cook, stirring occasionally, until the cabbage is wilted and the carrots are softened, about 3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and salt. When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, about 25 minutes.
Stir in the cashews and raisins; cover and continue to cook until the raisins are softened and plumped, about 5 minutes.
Reduce the heat to medium; add the soy milk and stir until heated through.
Adjust the seasoning to taste.
Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg calcium, 7 grams fiber.]
By SYLVIA RECTOR, Detroit <www.freepress.com> on Sep 09, 1998, converted by MC_Buster.
Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 12, 1998, converted by MM_Buster v2.0l.