Recipe - Vegetarian Ginger Snaps

One fourth cup Wild rice
2 cup Water; divided use
One fourth cup Chopped celery
2 tablespoon Chopped onion
2 teaspoon Vegetable oil
One fourth teaspoon Dried sage
1/8 teaspoon Salt
1 ds Ground black pepper
One half cup Quinoa
1 cup Vegetable broth
1 cup Seedless grapes; halved
One half cup Diced tomato
2 tablespoon 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 minced lowfat
Monterey Jack cheese.

From Pat Hanneman (Kitpath) with McBuster 98 Mar

Recipe by: California Grapes 1997: Very Vine & Vegetarian

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998