"Rice Pilaf with Peas"

"Rice Pilaf with Peas"

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2 c Rice

3 tb Olive oil

1 ea Onion, chopped

2 ea Bay leaves

1 sm Piece cinnamon

1 ts Salt

1 pn Freshly ground black pepper

1 c Peas

4 c Water or stock

1 tb Parsley, chopped

Tomato slices Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Jack Santa Maria, "Greek Vegetarian Cookery"

"Cucumber Vegetable Salad (Korean Ol Namul)"

"Cucumber Vegetable Salad (Korean Ol Namul)"

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3 ea Cucumbers

1 tb Salt

1 ea Clove garlic

1/4 ts Salt

1 ts Sesame seeds

1 ts Sesame oil

1/4 ts Cayenne pepper

1 ts Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,

mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame

seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

Recipe websites for: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)

"Curried Lentils with Spinach"

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1 c Lentils

1 tb Olive oil

2 ea Garlic cloves, minced

1/2 lb Spinach leaves, washed,

-- stemmed & chopped 14 oz Can plum tomatoes

2 tb Tamari

2 ts Curry powder

1/4 ts Grated ginger

1/4 ts Cinnamon

1/4 ts Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana"