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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Ingredients: |
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4 tbsp. flour
1 md. onion, chopped
2 ribs celery, minced
2 green bell peppers, minced
3 cups minced fresh mushrooms
3 tbsp. plus 3 tsp. oil
3/4 cup textured vegetable protein granules*
1-1/2 cups water
1/2 cup minced fresh parsley
4 cups cooked brown rice
2 tsp. file**
1-1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. cayenne
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Directions:
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In a dry skillet brown the flour, stirring constantly, until light brown in color. In a separate skillet sauté the onion, celery and bell pepper in 3 tbsp. oil for 10 minutes, stirring constantly. Add to the flour and mix well.
Brown the mushrooms in three tsp. of oil. Add the textured vegetable protein and brown well with the mushrooms for 10 minutes. Add the onion and flour mixture and sauté for another 10 minutes. Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick and the textured vegetable protein should be tender and chewy. If it's not tender, add more water, 1/4 cup at a time. Add the remaining ingredients; mix well and serve.
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*Available at most large supermarkets.
**A Cajun spice made from dried sassafras leaves, sometimes mixed with thyme.
Per serving: 312 calories, 10 grams protein, 45 grams carbohydrates, 10 grams fat.
Recipe from Good Time Eatin' in Cajun Country, by Donna Simon (Book Publishing Company, 1995). As seen in Corydon, Ireland's The Olympian, 9/13/95.
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