Vegetable
Biryani
Submitted by: Lady
Seanna |
225g (8oz) Basmati rice
55g (2oz) peas
25g (1oz) french beans, chopped
25g (1oz) carrots, cubed
25g (1oz) potatoes, cubed
25g (1oz) green and red pepper, chopped
1 teaspoon tomato paste |
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1/4 teaspoon turmeric
55g (2oz) finely chopped onions
1/2 teaspoon roasted cumin seeds
4 roasted chopped cashew nuts |
Rinse and cook the rice until just soft. Drain well. Cube the
carrots, potatoes, peppers and beans and cook in a saucepan of
boiling water until soft. Add tomato paste, salt, chillies,
masala, turmeric and onions to the vegetables. In an ovenproof
dish place half the rice at the bottom of the dish, spread the
vegetable mixture on top, then put the rest of the rice on top,
spread it evenly. Sprinkle the top with chopped cashew nuts and
roasted cumin seeds, pinch of salt and red chilli powder. Cover
with foil and warm through an oven at 140°C (275°F), Gas 1 for
15 minutes before serving. |
Smoky
Spinach and Gruyere Stuffed Mushrooms
Submitted by: Molly |
1 1/2 pounds white, fresh and large
mushrooms
1/2 cup, divided extra virgin Olive oil
4 teaspoons, divided minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
8 ounces spinach, trimmed |
1 cup green onions, chopped
1/2 cup Gruyere or Swiss cheese, freshly grated
1/4 cup bacon flavored bits
1/3 cup dry bread crumbs, packaged
1/4 cup parsley, fresh chopped
3 tablespoons toasted walnuts, crushed |
Preheat oven to 400°F. Remove stems from mushroom (save for
another use). Place caps in a large bowl. Add 3 tablespoons of
the Olive oil, 2 teaspoons of the garlic, the salt and pepper.
Toss to coat. Transfer to a shallow pan. Roast, rounded side up,
until lightly cooked, about 8 minutes. Remove from oven. Prepare
Stuffing.
Stuffing:
Blanche spinach in boiling water for 1 minute. Drain well and
chop (makes about 1 1/4 cups). Place in a medium bowl. In a
large skillet over medium heat, heat 1 tablespoon of the Olive
oil. Add green onions. Cook, stirring frequently, until lightly
browned, about 5 minutes. Add to bowl along with the Gruyere and
bacon bits (makes about 2 cups). Mix well. Turn mushrooms cavity
side up. Spoon stuffing into mushroom caps. In a small bowl,
combine bread crumbs, parsley, walnuts and the remaining 1/4 cup
Olive oil and 2 teaspoons garlic. Mix well. Sprinkle over
stuffed caps. Bake until browned, about 8 minutes. Serve warm.
Makes 18 servings. |
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Ingredients |
Ingredients |
Instructions |
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