1 c Brown Vegetable Stock; see -recipe same name 2 c Onions; sliced 4 c Mushrooms; sliced (combine -cultivated & wild if u can) 1 tb Paprika, sweet; pn Pepper, cayenne; -=or=- pn Paprika, hot; 1 ts Grated lemon zest; x Salt; to taste x Pepper, black; to taste 1/2 c Yogurt, nonfat plain; -strained in cheesecloth for -8 hours 2 tb Fresh dill; or parsley chopd
PER 1 CUP SERVING:
86 x *cals 13/16 x *gm fat 3/8 x *mg chol 95 3/4 x *mg sodium w/o added salt Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes until reduced by one-third (1/3). Season to taste with salt and pepper. Remove the pan from the heat, let the mixture rest for about 5 minutes, and then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2 to 4. From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE