How To make Practically Nonfat Bean & Green Risotto
2 cn Vegetable broth (14-1/2 oz.)
1 c Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped
--(white & pale green parts) 1 c Medium-grain white rice
2 lg Garlic cloves; chopped
1 cn Red beans (15 to 16 oz can)
-OR- kidney beans -- rinsed, drained 1 lg Head radicchio; -OR...
1/4 -Head curly endive
thinly sliced 2 Arugula branches
:
thinly sliced, -OR... 1 c -Sliced curly endive
Grated parmesan cheese, opt. Bring broth and wine to boil in heavy large saucepan. Add onion, leek,, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired. * Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias
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Vegetable Bean Stew and Barley Bread
Learn how to accommodate special diet recipes and begin cooking vegetarian. This video covers recipes including Vegetable Bean Stew and Barley Bread. These are the perfect Fall and Winter meals for an aspiring vegan chef, or for those looking for tips on how to cook these kinds of delicious meals for friends and family.
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She grew up in Israel where she learned healthy ways of cooking. She graduated from The Hebrew University in Jerusalem with a Bachelor of Science in Biology and a Bachelor of Fine Arts from Bezalel National Academy of The Arts.
She studied art in Japan at Kyoto Art University. While living in Kyoto she studied Buddhist Temple cooking. She also studied Ayurvedic, macrobiotic and Indian cooking from premier California chefs.
Diksha has been part of the Teaching staff at The Expanding Light Retreat, The Ananda School of Yoga and Meditation for over 26 years.
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