* Exported from MasterCook *
Mediterranean Fried Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the sauce:
2 tablespoons lemon juice
2 teaspoons tomato paste
1/4 teaspoon saffron -- soaked in 1 tablespoon warm vegetable stock or water for 15 minutes
salt and freshly ground black pepper
For the rice:
1 1/2 tablespoons extra-virgin olive oil -- to 2 tablespoons
2 garlic cloves -- to 3, minced
1 leek -- trimmed, washed, finely chopped
1/4 cup thinly sliced fennel -- or celery
3 cups cooked white rice -- to 4 cups
1 tomato -- seeded and diced
1/4 cup chickpeas
2 tablespoons lightly toasted pine nuts
8 black olives -- preferably oil cured
3 dried tomatoes -- cut into thin strips
1 bunch fresh basil leaf -- stems removed
For the sauce, combine the lemon juice, tomato paste, saffron, salt, and
pepper in a small bowl and whisk until smooth. Add plenty of salt and
pepper. The mixture should be highly seasoned.
Just before serving, heat a wok or large nonstick frying pan over a high
flame. Swirl in the oil. Add the garlic and leek and stir-fry for 15
seconds, or until fragrant but not brown. Add the fennel and stir-fry for
1 to 2 minutes, or until the fennel is tender.
Stir in the rice, tomato, chickpeas, pine nuts, olives, and dried
tomatoes, and most of the basil. Stir-fry for 2 minutes, or until the
ingredients are thoroughly heated. Stir in the sauce and cook for 30
seconds. Correct the seasoning, adding salt or lemon juice to taste.
Decorate rice with the remaining basil leaves and serve at once.
Serves 6 as a side dish, 4 as a main course.
AuthorNote: Fried rice doesn't belong to the traditional Mediterranean
repertory, but there's no reason you couldn't make it with such local
ingredients as basil, pine nuts, and dried tomatoes. If using store-bought
dried tomatoes, soak them hot water for 15 minutes, or until soft.
Cuisine:
"Mediterranean"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 292 Calories; 7g Fat (21.0%
calories from fat); 9g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 642mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 904489 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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