Tasty Veggy Recipes

Ingredients:
6 med. green peppers
2 cups cooked rice
1  egg, slightly beaten
1 cup chopped onion
1  can tomatoes
1 tbsp. vegetable oil
1 cup  bread crumbs or wheat germ
1 1/4 cup  grated Cheddar cheese
Method:

Cut off tops of peppers and remove and discard seeds.
Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese.
Stuff peppers and place in a round microwave casserole. Put extra filling around peppers.
Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve.

Ingredients:
4  Wraps
1 cup cooked White Rice cooled
1 Mango diced
1 cup Corn Kernels cooked
1/2 Red Bell Pepper diced
1/2 Green Bell Pepper diced
1/2 cup Scallions thinly sliced (or white onions, chopped)
1 Tbsp. fresh Oregano
1 clove Garlic minced
5 Tbsps. extra virgin Olive Oil
1 Tbsp. Balsamic Vinegar
Salt and freshly ground Pepper to taste
1 cup mixed baby Lettuce
1 can Black Beans drained

Method:
In a large mixing bowl, fluff the rice with a fork, separating the grains. Add the black beans, mango, corn, red pepper, green pepper, onion, oregano and garlic. Add the olive oil and balsamic vinegar to moisten. Mix well. Add salt and pepper to taste.
Divide the lettuce between 4 wraps. Divide the black beans and rice salad and place over the lettuce. Fold and wrap each.

Ingredients:
5 cups dry rice, preferably Basmati
2 tbsp. plus 2 tsp. salt
1 cup butter
1 tbsp. plain yogurt
1/2 tsp. powdered saffron
2 tsp. boiling water

Methods:
In a bowl, wash the rice 3 times and then soak for 1 hour in lukewarm water to cover mixed with 2 tbsp. of the salt.
Pour 10 cups water in a nonstick pot, add the remaining 2 tsp. salt and bring to a vigorous boil.
Drain the water from the presoaked rice and add the rice to the boiling water.
Stir, cover and bring back to a boil, boiling for 3 to 4 minutes. The rice
should move freely and float to the top of the pot.
Drain the rice in a colander, rinse with lukewarm water and taste. If the rice is salty, rinse with more water. In a large nonstick pot, melt the butter; add 1-cup water and stir.
Set aside half of this mixture. Add the yogurt to the butter remaining in the pot and stir well. Gently spoon the rice on top of this mixture,forming a cone.
Cover. Cook on medium heat until steam is visible, about 15 minutes.
Cook for 15 minutes more, then turn the heat down to low and pour the remaining butter mixture over the rice. Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 minutes.
Spoon 1 cup of rice from the top of the pot onto a plate and mix gently with the saffron mixture. Set aside. Mound the rice in the shape of a cone on a serving platter.
Add saffron rice to the top before serving. Remove the crust from
the bottom of the pan and serve separately, cut into squares or
wedges.

Ingredients:
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

Method:
Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions, chillies.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.