Vegetarian Grapes and Grains

Title:
Vegetarian Grapes and Grains

Yield:
6 Servings

Categories:
Grapes,
Side
Dishes,
Meatless




Ingredients:





   1/4 c  Wild rice


     2 c  Water; divided use


   1/4 c  Chopped celery


     2 tb Chopped onion


     2 ts Vegetable oil


   1/4 ts Dried sage


   1/8 ts Salt


     1 ds Ground black pepper


   1/2 c  Quinoa


     1 c  Vegetable broth


     1 c  Seedless grapes; halved


   1/2 c  Diced tomato


     2 tb Chopped parsley


     1    Sprigs fresh sage






 Soak wild rice in 1 cup water for at least 1 hour. Drain. Saute celery and


 onion in oil in a saucepan until onion is tender. Season with sage, salt


 and pepper. Add remaining 1 cup water and drained wild rice; bring to boil.


 Reduce heat, cover and simmer 45 minutes. Rinse and drain quinoa.


 


 Bring broth to boil, add quinoa. Return to boil, reduce heat, cover and


 simmer 10 to 15 minutes or until all liquid is absorbed. Toss wild rice,


 quinoa and grapes together. Garnish with tomato, parsley and sage. Makes 6


 servings.


 


 Nutritional Analysis Per Serving: 111 Cal., 3.4 g pro., 3 g fat (22% Cal.


 from fat), 19 g carb., 0 mg chol., 0.9 g fiber and 180 sodium.


 


 California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)


 1996, 1997 Fresno, CA USA. Pamphlet.


 


 Notes: A rich but lowfat dish you can serve as is or as a stuffing for


 baked squash. To make this into a main dish, add 2 cups diced lowfat


 Monterey Jack cheese.


 


 >From Pat Hanneman (Kitpath) with McBuster 98 Mar


 


 Recipe by: California Grapes 1997: Very Vine & Vegetarian


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 07,


 1998