The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

recipes 261

Beat the egg white in a small bowl. Add the kasha, stirring until

all of the grains are coated with the egg white. Fry the kasha in a

pan over medium heat, stirring until the egg has dried on the kasha

and the kernels are brown and separate.

Add the water or stock and the pepper to the kasha and bring to

a boil. Add the onions and celery, cover the pot tightly, and cook on

low heat, steaming the kasha for approximately 10 minutes. Check

that the kernels are tender and the liquid has been absorbed. If not,

re-cover the pot and continue steaming the kasha for 3 to 5 minutes.

Combine the kasha and onions with the pasta. Add additional pep-

per to taste. Garnish the dish with the sorrel or parsley, if desired.

Yield: 7 ½ cups, 6 servings (1 ¼ cups per serving)

Each serving contains approximately: Calories 166 (10% from fat),

Protein 6 g, Fat 1.8 g, Carbohydrate 30.6 g, Cholesterol 0 mg, Sodium 74 mg

Allowances: 2 starches + ½ vegetable

Mashed Caulifl ower

1 head garlic

1 medium head caulifl ower

2 tablespoons extra - virgin olive oil

1 ⁄ 8 teaspoon smoked paprika

A few tablespoons water

Preheat the oven to 400 degrees F. With a sharp knife cut approxi-

mately ¼ inch off the small end of the garlic head, just enough to

slightly open each garlic clove. (This is done so that after the bulb

is cooked it can simply be mashed to release the roasted garlic

paste.) Coat your palm with a little olive oil to rub on the garlic

head, then place it in the oven on a baking sheet and roast it for

45 minutes.

Cut the caulifl ower into fl orets and put them in a medium

saucepan with 1 to 2 inches of water. Boil the caulifl ower until it ’ s

tender, about 10 minutes. Drain it and place it in a blender or a

food processor.

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