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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This came from a book called Cookin' Southern Vegetarian Style by Ann Jackson. I have listed the ingredients exactly as she lists them in her text, but I prepare it using crushed pecans, short grain brown rice and real butter, as you will not find a fat free product in my home. Also, I would say to be sure to use toasted sesame oil, since she doesn't specify. Anyway, this stuff makes meat-eaters ask for seconds. Ingredients:
1 red onion, chopped |
1 bunch green onion, chopped |
2 garlic cloves, smashed and chopped |
1 green bell pepper, chopped |
2 tablespoons oil |
1 cup pecans or 1 cup peanuts or 1 cup walnuts, broken |
1/2 teaspoon cayenne pepper |
1/2 cup fresh parsley, chopped |
4 -5 cups cooked rice (leftover will do) |
fat-free margarine |
1/4 cup tamari |
2 teaspoons dry mustard |
2 tablespoons sesame oil |
1 tablespoon prepared horseradish |
Directions:
1. Saute the onions, garlic and green pepper in the oil over medium-high heat until soft. Add the nuts and cayenne pepper and continue cooking.
2. Combine tamari and enough water in a measuring cup to make about 1/2 cup. Add the other sauce ingredients, stir well and add to skillet mixture. Turn down heat and cover.
3. Preheat oven to 350 degrees F. Grease a rectangular 9x13-inch casserole.
4. Add parsley to skillet mixture, then recover.
5. Spread rice in bottom of casserole, then spread skillet mixture over it. Dot generously with margarine and bake for 20 minutes, or 30 minutes if cold rice is used.
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