Dirty rice #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Flour |
| 1 | medium | Onion; chopped |
| 2 | eaches | Ribs celery; minced |
| 2 | eaches | Green bell peppers; minced |
| 3 | cups | Fresh mushrooms; minced |
| 3 | tablespoons | Oil |
| 2 | teaspoons | Oil |
| ¾ | cup | Textured vegetable protein* granules |
| 1½ | cup | Water |
| ½ | cup | Fresh parsley; minced |
| 4 | cups | Cooked brown rice |
| 2 | teaspoons | File** |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Cayenne |
Directions
* Available at most large supermarkets.
** A Cajun spice made from dried sassafras leaves, sometimes mixed with thyme.
In a dry skillet, brown the flour, stirring constantly, until light brown in color. In a separate skillet, saute the onion, celery and bell pepper in 3 tablespoons of oil for 10 minutes, stirring constantly. Add to the flour and mix well.
Brown the mushrooms in three teaspoons of oil. Add the textured vegetable protein and brown well with the mushrooms for 10 minutes.
Add the onion and flour mixture and saute for another 10 mintues.
Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick and the textured vegetable protein should be tender and chewy. If it's not tender, add more water, ¼ cup at a time.
Add the remaining ingredients, mix well and serve. Serves 6.
PER SERVING: 312 CALORIES; 10g PROTEIN; 45g CARBO; 10g FAT From: "Good Time Eatin' in Cajun Country," by Donna Simon (Book Publishing Company, 1995, $9.95 or call (800) 695-2241), as seen in the Corydon Ireland column, THE OLYMPIAN, 9/13/95.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-24-95