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From: marcum@fortune.UUCP (Alan M. Marcum)
Newsgroups: net.veg
Subject: Re: Practical (ie not ethical) Problem
Message-ID: <2224@fortune.UUCP>
Date: Mon, 9-Jan-84 15:48:08 EST
Article-I.D.: fortune.2224
Posted: Mon Jan  9 15:48:08 1984
Date-Received: Tue, 10-Jan-84 05:47:29 EST
References: <1616@utcsstat.UUCP>
Organization: Fortune Systems, Redwood City, CA
Lines: 32


  Regarding cooking rice, pasta, spuds (potatoes), etc., I'm far from an
expert, but I've been eating a fair amount of these lately.  With rice,
there are a number of varieties of rice, each with its own flavor and
texture.  I sometimes add soy sauce, often make saffron rice (yes, I
know: expensive usually; substitute various herbs and spices of one's
own whim at the moment), occasionally make fried rice.  Casseroles based
on rice or pasta with various vegetables (sauteed, perhaps) and protein
powder have also proven useful for adding variety.

  Last night, for example, I made a short-grain brown rice casserole.  I
added to the rice some diced vegetables (green onions, red bell pepper,
and zuchini) sauteed in olive oil with dill, a bit of basil, and some
saffron.  I added some half-and-half at the end of the sauteeing, along
with some (sifted) protein powder, and some more half-and-half.  Topped
with some grated cheese, some paprika, and baked at 300F for about 30 mins.
(For people frustrated by lack of precision in the above, apologies, but
that's how it really was done.  Experiment some time!)

  For those who eat and like cottage cheese, noodles and cottage cheese
is an old stand-by, as are noodles (esp. bows) and buckwheat groats
(i.e. kasha).

  I usually just bake a good spud, and leave it at that.

  I'm not a veg, but have found myself eating more grains lately to
increase the fiber in my diet.  Amazing, but it took very little effort
to get things back in balance.  Ahh, the wonders of a hectic
lifestyle....!

Alan M. Marcum		Fortune Systems, Redwood City, California
...!hplabs!hpda!fortune!rhino!marcum