Recipes Included On This Page Dill Pilaf - Azerbijan Doug's Sweet and Sour Pork (using BS Splenda) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dill Pilaf - Azerbijan Recipe By : Rice Gourmet Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice 3 tablespoons oil 4 cups beans 2 tablespoons margarine 1 1/2 cups water or meat broth or vegetable broth 1 teaspoon flour 2 tablespoons lemon juice 1 bunch dill Salt Boil a lot of water (about 8 cups), a pinch of salt and a few drops of oil; add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice and a little salt; mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot; add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve. Serves 4 as main dish, 6 as side dish Source : Rice Gourmet. Formatted by Chupa Babi in MC: 11.24.02 This recipe is easy to make and can be made in less than an hour. A vegetarian recipe that can be made Vegan by using water or vegetable stock instead of meat stock. This dish from Azerbaijan is a complete meal as it combines beans and rice. The dill adds a fresh taste to the meal. Try with fresh tomatoes and cucumber or plain yogurt. Contributed to the FareShare Gazette by Chupa; 18 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1182 Calories; 19g Fat (14.5% calories from fat); 53g Protein; 202g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 13 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Doug's Sweet and Sour Pork (using BS Splenda) Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Splenda brown sugar blend Rice wine vinegar 1 tablespoon liquid honey Hot water 1 tablespoon dark soy sauce 1 tablespoon cornstarch -- mixed with 3 tablespoons cold water 1 medium carrot 1/2 medium green bell pepper 1 celery stalk Salt to taste Pork tenderloin -- cut up Cornstarch Ginger wine or dry sherry and/or Chinese cooking wine Romaine lettuce Chopped scallion Sesame oil 1/2 cup Splenda brown sugar blend, bring cup to half with rice wine vinegar. Add one tablespoon of liquid honey to the cup, and fill to one full cup with hot water. Dump into a sauce pan, and bring to simmer until sugar is all dissolved. Add 1 tablespoon dark soy sauce. Mix 1 tablespoon cornstarch to 3 tablespoons cold water, and add to the pan, stirring. Meanwhile, peel a medium carrot, and roll cut. Cut 1/2 medium green pepper into diagonal pieces, slice 1 stalk of celery diagonally. Place all of above in a small pan and simmer for about 5 minutes, or until carrot sort of cooked but still crisp. Drain, reserve cooking liquid and add the veggies to the sauce, taste for sweetness and salt. Add salt if required, and add a couple of dashes of sesame oil. Keep warm. Now for the pork and how I do it. I use tenderloin, cut into appropriate pieces, and marinate with corn starch and ginger wine. If ginger wine unavailable, use dry sherry and/or Chinese cooking wine. Then stir fry the pork in peanut oil, just long enough to brown the pork on all sides. Keep warm until ready to plate it. I would then place 2 or 3 leaves of romaine on the platter, add the cooked pork pieces and sauce over with prepared S & S sauce. Chopped scallion (green onion) over this with a dash of sesame oil and it is a great dish! I change this to suit my fancy, sometimes chopped raw ginger is added, chopped garlic or both but always the veggies. Contributed to the FareShare Gazette by Doug in response to a request; 17 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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