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Re: FATFREE Digest V98 #36

          Roasted Red Pepper Vinagrette

                Mix in a blender:

                1/4 cup apple juice
                1/4 cup cider vinegar
                2 tablespoons white onion
                1-2 cloves garlic, pressed
                Pinches of rosemary and thyme
                1/2 teaspoon dried whole
                1/2 teaspoon dry mustard powder
                1/2 teaspoon paprika
                1/2 of a roasted red bell pepper
                (roasted yourself on a burner till
                black, or from a jar)

                Blend thoroughly, salt to taste, and
                chill overnight.

Mexican Green Rice with Spinach

1 cup diced onion
2 tb minced jalapenos
2 large garlic cloves, minced
1/4 cup vegt broth
1 cup basmati
1/2 tsp ground cumin
salt & pepper to taste
2 cups chopped fresh spinach
1/4 cup chopped cilantro

In a medium saucepan combine onion, jalapeno, garlic and veggie broth.
to a simmer, covered, over moderate heat and simmer until vegetables
are soft,
about 5 minutes. Add rice, cumin, salt & pepper, and 1-1/2 cups water.
to a boil over high heqt. cover and reduce heat to lowest setting.
Cook 15
minutes. Add spinach and stir in gently with a fork. Cover and cook
until rice
is tender and all liquid has been absorbed, about 5 more minutes.
Remove from
heat and stir in cilantro. 

I'm making this tomorrow night!
Jan Bennicoff from chilly NH

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Date: Fri, 6 Feb 1998 02:43:26 EST