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The Recipe Instructions |
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Ingredients
1 cup minced onion
2 tsp olive oil
1/4 cup dry sherry or white wine
1/2 cup minced celery
1/2 cup diced carrots
1 tsp minced garlic
1/4 cup pine nuts or chopped almonds
2 cup wild rice
1 cup long-grain brown rice
3 cup vegetable stock
1/2 tsp thyme
1/4 tsp sage
1 tsp low-sodium soy or tamari sauce
1 cup toasted whole cashews
2 cup water
2 tsp safflower oil
2 tbsp whole wheat pastry flour
2 tsp grated gingerroot
2 tsp herbal salt substitute
1 tbsp minced parsley
1 tbsp miso
Directions
1. In a large saucepan or Dutch oven over medium-high heat, saute onion in
olive oil and sherry for 5 minutes, then add celery, carrots, and garlic.
Cover and steam for 2 minutes. Add pine nuts, wild rice, and brown rice,
and stir-fry for 1 minute.
2. Pour in broth. Raise heat to high and bring to a boil. Lower heat to
medium and simmer, uncovered, for 15 minutes, then cover and steam until
rices are soft but chewy (about 20 minutes). Add thyme, sage, and soy
sauce.
3. While rice is cooking, puree cashews and the water in blender to a
smooth gravy. In a saucepan over medium heat, heat safflower oil and add
flour. Stirring frequently, cook for 2 minutes. Add cashew gravy,
gingerroot, salt substitute, and parsley. Cook until thick, whisking
frequently.
4. Remove some of the cashew gravy to a small bowl, and mix with miso until
smooth. Return to saucepan and take off heat. Serve over cooked rice.
NOTES : The Land of Lakes is also famous for its wild rice, and here is a
favorite Minnesota recipe. Brown and wild rices are sauteed with onions,
celery, carrots, then mixed with pine nuts and herbs. A rich cashew gravy
is poured over the rice for a satisfying side dish or whole-grain entree.
Serve it with Braised Pheasant for a tasty autumn meal. Recipe by: the
California Culinary Academy
Servings: 8
Diet Minnesota Vegetable And Wild Rice Pilaf With Cashew Gravy Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes eschalot, white onions and green onion) The alliaceae family is high in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer. Although there is very little real proof published, allyl sulphides are also thought by many experts to help with blood circulation, arteriosclerosis and physical exhaustion. Foods containing allyl sulfides also have a low calorie count, so are ideal for including in your diet. Lycopene foods (includes water melon, red peppers and tomato puree) The nutrient lypcopene is a natural chemical compound and part of the carotenid family. Lycopene is behind the dark red colour of some fruits and vegetables. Usefully, unlike numerous other nutritional compounds, it does not become less effective if heated during cooking, but is really made more effective by cooking. . Lycoprene's most important theraputic value is that it works as an antioxidant and seems to help lower the risks of contracting cancer. This useful phytochemical is the strongest fighter of singlet oxygen, which is connected with aging of the skin. It is also thought by many researchers to slow down the development of atherosclerosis. The Zone Diet The Zone diet is a diet initially created by Barry Sears in a number of books and publications. The Zone diet is not specifically a weight reduction diet, however many people find that they actually manage to lose weight when following it. The 'science' behind the Zone Diet is that if you manage to limit the levels of insulin and glucogen (two hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of equilibrium which is more healthful than usual, which is known as the zone. Sears holds the theory that when in the 'zone', your body is working at its most efficient and, because of this, doesn't need to convert surplus energy to fat. The key technique of the diet is to keep tight control over the exact ratio of carbohydrates to proteins, and to take high levels of Omega 3 fish oils. |