Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2007 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Five-A-Day Bulgur Wheat - Diabetic

Five-greens Rice - Southern USA

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
* Exported from MasterCook *

Five-A-Day Bulgur Wheat - Diabetic

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium chopped onion
1 cup chopped broccoli
1 cup shredded carrots
1 small chopped green pepper
[may use red or yellow pepper]
1/3 cup chopped fresh parsley
or 2 Tablespoons dried
1 teaspoon canola oil
1 1/2 cups dry bulgur
2 cups broth, low-sodium -- any flavor
8 ounces canned drained chickpeas

1. Wash and chop fresh onion, broccoli, carrots, pepper and parsley (if
using fresh parsley).

2. Heat canola oil in a large skillet. Add onions and cook until soft.

3. Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet,
bring to a boil.

4. Lower the heat, add remaining vegetables and chickpeas. Cook for 10
minutes or until the liquid is absorbed.

5. Add parsley and stir. Serve warm or cold.

Per serving: 160 Calories; 31g Total Carbohydrates: 2g Total Fat; 0.5g
Saturated Fat; 0 mg Cholesterol; 6g Protein; 130mg Sodium; 6g Fiber.

Source : Food Stamp Nutrition Connection as posted to dlife.com (Diabetic
Life) Formatted by Chupa Babi in MC: 10.26.06

Note: Bulgur comes from wheat. It is actually the kernel of wheat, cracked
for cooking. It has a nutty, chewy flavor that is sure to please the
healthy appetite, and contains fiber. Canola oil is a healthy choice for
vegetable oil.)

Contributed to the FareShare Gazette by Chupa; 9 February 2007.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 




 

* Exported from MasterCook *

Five-greens Rice - Southern USA

Recipe By : The New Low-Country Cooking by Marvin Woods
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups water
1 1/2 cups uncooked long-grain white rice
3/4 tablespoons salt
1/4 cup flat parsley leaves
1/4 pound chopped fresh spinach leaves
1/4 pound chopped fresh mustard greens
1/4 pound chopped fresh kale leaves
1/4 cup chopped scallions
including tender green tops
1 tablespoon vegetable oil
or corn or olive oil
Salt -- (optional)

In large saucepan, bring water to boil over high heat. Stir in rice and
salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove
from heat. Let stand, covered, for 5 minutes, or until water is completely
absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while
preparing rest of dish.

Bring a large saucepan of water to a boil. Add parsley, spinach, mustard
greens, kale and scallions; and blanch for 1 minute. Drain in a colander
under cold running water to stop cooking process. Strain greens and place
them in a blender or food processor. Process, using just enough water to
puree greens. Strain, saving 1 tablespoon of the liquid.

Heat a large skillet over medium heat. Add oil, reserved tablespoon of
liquid and greens. Stir and immediately add cooked rice. Cook for 2 to 3
minutes, stirring constantly, until rice is heated through. Taste and check
seasoning, adding salt if needed. This is a great side dish with meat, fish
or poultry.

Serves 8

Source : "The New Low-Country Cooking" by Marvin Woods (Low country: an
area around Savannah, GA., and Charleston, S.C., in the South)
Formatted by Chupa Babi in MC: 10.31.06

Contributed to the FareShare Gazette by Chupa; 22 February 2007.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 16 Calories; 2g Fat (93.3% calories 
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 603mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!