* Exported from MasterCook * Warm Wild Rice And Asparagus Salad Recipe By :SUNSET'S QUICK, LIGHT & HEALTHY Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice -- rinsed and drained 1 cup lentils 1 pound mushrooms -- thinly sliced 1 large onion -- chopped 2 1/2 cups vegetable broth -- about 1 pound slender asparagus -- (if not available, sub. other veg) 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1/2 cup grated Parmesan cheese 1. In a 5-6 quart pan, combine rice and 8 cups water. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes. Meanwhile, sort through lentils, discarding any debris; rinse lentils, drain, and set aside. 2. Add lentils to rice and continue to simmer until both rice and lentils are tender to bite (about 25 more minutes). Drain and let cool. 3. In a wide nonstick frying pan, combine mushrooms, onion, and 3/4 cup of the broth. Cook over medium-high heat, stirring often, until liquid evaporates and browned bits stick to pan bottom (about 10 minutes). To deglaze pan, add 1/3 cup of the broth, stirring to loosen browned bits; continue to cook until browned bits form again. Repeat deglazing step about 3 more times or until vegetables are browned, using 1/3 cup more broth each time. 4. Snap off and discard tough ends of asparagus, thinly slice stalks. Add asparagus and 1/3 cup more broth to mushroom mixture, cook, stirring often, until asparagus is crisp-tender (about 2 minutes). 5. Spoon rice-lentil mixture into a large bowl. Add asparagus mixture, vinegar, and oil; mix gently but thoroughly. Sprinkle with cheese. Makes 8 servings. Per serving: 236 cal 16%CFF 4g fat >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Germ Burgers Recipe By :SUNSET'S QUICK, LIGHT, AND HEALTHY Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 3/4 cup toasted wheat germ 1/2 cup shredded reduced-fat jack cheese 1/4 cup chopped mushrooms 3 tablespoons finely chopped onion 1/2 teaspoon dried thyme -- crumbled 1/2 teaspoon dried rosemary -- crumbled 1 1/2 cups long zucchini shreds salt and pepper to taste 1 teaspoon vegetable oil -- (1 to 2) 4 kaiser rolls -- or hamburger buns 1/2 cup plain nonfat yogurt 1/4 cup catsup 2 tablespoons Dijon mustard 4 butter lettuce leaves -- rinsed and crisped -- (4 to 8) 1 large tomato -- thinly sliced -- (about 8 oz.) 1. In a large bowl, beat eggs to blend. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary, and zucchini. Season to taste with salt and pepper. 2. On a sheet of plastic wrap, shape mixture into 4 equal patties, each about 3/4 inch thick. 3. Heat 1 teaspoon of the oil in a wide nonstick frying pan over medium heat. Add patties and cook until deep golden on bottom (4-5 minutes). Turn patties over; add 1 teaspoon more oil to pan, if needed. Cook until deep golden on other side (about 4 more minutes). 4. To serve, place patties on bottoms of buns. Top with yogurt, catsup, mustard, lettuce leaves, and tomato, then tops of buns. Makes 4 servings Per Serving: 416 calories, (27% CFF) 13 g fat >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean And Lentil Pate Recipe By :Mary Carroll, San Jose Mercury News, 1/31/96 Serving Size : 20 Preparation Time :0:00 Categories : Appetizers Burgers & Loaves Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup vegetable broth 1 Small onion -- finely minced 2 Cloves garlic -- to 3, mince 1 1/2 Cups cooked lentils 1/2 Cup canned cannellini beans -- drained 1/2 cup Egg Beaters(r) 99% Egg Substitute -- or 2 eggs, beaten 1/4 Cup chopped parsley 1/2 Teaspoon dried basil 1/2 Teaspoon paprika 1/4 Teaspoon ground nutmeg 1 Dash turmeric 1 Dash ground cumin Salt and pepper 1/4 Cup grated Parmesan cheese 1 Cup whole-wheat bread crumbs -- or as needed Bring broth to boil in non-stick skillet over medium-high heat. Add onions and saute until soft but not browned. Add garlic and cook 2 minutes. Remove from heat. Mash lentils and beans with eggs in small bowl. Stir in sauteed onion mixture and parsley. Add basil, paprika, nutmeg, turmeric, cumin and salt and pepper to taste, stirring well. Add cheese and enough bread crumbs to thicken pate so it will form into a ball. Lightly oil 2-quart loaf pan. Spoon in pate, smoothing top. Bake at 350 degrees until pate is firm on top, 30 to 40 minutes. Let cool. Serve with crackers. Makes 20 servings. Mary Carroll is author of the ``No Cholesterol (No Kidding!) Cookbook'' Published 1/31/96 in the San Jose Mercury News. Copied with permission. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 67 Fat 0.9g Carb 11.1g Fib 3.2g Pro 4.3g Sod 121mg CFF 11.3% * Exported from MasterCook * White Bean Pate With Tomato Relish Recipe By :Sunset's Quick, Light, and Healthy Serving Size : 8 Preparation Time :0:00 Categories : Breads Condiments & Seasoning Eat-Lf Mailing List Legumes Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baguette Toasts: 1 baguette -- long & slender -- about 8 oz -- 25 inches long -- cut into 24 slices Tomato Relish: 1 large tomato -- chopped and drained -- (about 8 oz) 1 tablespoon chopped parsley -- (1 to 2) 1 tablespoon balsamic vinegar 1 tablespoon capers -- drained 1/2 teaspoon sugar black pepper to taste White Bean Pate: 1 can cannellini beans -- (15 oz) -- drained and rinsed -- (white kidney beans) 1 1/2 teaspoons sesame oil 3/4 teaspoon chopped fresh thyme -- or 1/4 teaspoon dried thyme 1/4 teaspoon lemon peel -- grated 4 teaspoons lemon juice 1 clove garlic -- peeled 1/4 teaspoon salt -- or to taste 1. Arrange bread slices in a single layer in a shallow baking pan. Bake in a 325 degree F oven until crisp and tinged with brown (15-20 minutes). Transfer to a rack to cool. 2. In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally. 3. In a blender or food processor, combine beans, oil, chopped thyme, lemon peel, lemon juice, garlic and salt. Whirl until almost smooth. Spoon bean pate into a small serving bowl. 4. Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon. Makes 8-12 servings >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Split Pea Soup Recipe By :Hotel D'Angleterre,Copenhagen Denmark Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried yellow split Peas 2 quarts water 2 teaspoons dried thyme 1 medium onion -- chopped 2 leeks -- chopped 2 stalks celery -- chopped salt and pepper -- to taste Soak the split peas in water to cover over night or simmer in boiling water 45 min and drain. Place the peas in 2 quarts of fresh water into a sauce pan add remaining ingredients and simmer until Tender.Stir occasionally.. Puree the soup in a food processor until smooth.. add salt and pepper to taste. Recipe comes from Burt Wolf-"Eating Well" >From: BGL - - - - - - - - - - - - - - - - - - - NOTES : Family Favorite