Prep 30 mins
Cook 30 mins
This came from a book called Cookin' Southern Vegetarian Style by Ann Jackson. I have listed the ingredients exactly as she lists them in her text, but I prepare it using crushed pecans, short grain brown rice and real butter, as you will not find a fat free product in my home. Also, I would say to be sure to use toasted sesame oil, since she doesn't specify. Anyway, this stuff makes meat-eaters ask for seconds.
- 1 red onion, chopped
- 1 bunch green onion, chopped
- 2 garlic cloves, smashed and chopped
- 1 green bell pepper, chopped
- 2 tablespoons oil
- 1 cup pecans or 1 cup peanuts or 1 cup walnuts, broken
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup fresh parsley, chopped
- 4 -5 cups cooked rice (leftover will do)
- fat-free margarine
For the sauce
- 1⁄4 cup tamari
- 2 teaspoons dry mustard
- 2 tablespoons sesame oil
- 1 tablespoon prepared horseradish
- Saute the onions, garlic and green pepper in the oil over medium-high heat until soft. Add the nuts and cayenne pepper and continue cooking.
- Combine tamari and enough water in a measuring cup to make about 1/2 cup. Add the other sauce ingredients, stir well and add to skillet mixture. Turn down heat and cover.
- Preheat oven to 350 degrees F. Grease a rectangular 9x13-inch casserole.
- Add parsley to skillet mixture, then recover.
- Spread rice in bottom of casserole, then spread skillet mixture over it. Dot generously with margarine and bake for 20 minutes, or 30 minutes if cold rice is used.