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

recipes 267

Each serving contains approximately: Calories 116 (32% from fat),

Protein 3 g, Fat 4.1 g, Carbohydrate 14.2 g, Sodium 19 mg

Allowances: ¾ fat + ½ starch + 2 vegetables

Roasted Red Pepper Bisque

1 large yellow bell pepper

6 large red bell peppers

1 teaspoon olive oil

2 shallots, diced

1 large onion, diced

2 carrots, roughly chopped

1 teaspoon minced garlic

1 quart no - salt vegetable stock

1 teaspoon dried basil

2 teaspoons lemon juice

1 teaspoon freshly ground black pepper

½ to 1 teaspoon red pepper fl akes (optional)

1 tablespoon honey

1 ⁄ 8 cup chopped fresh basil

1 ⁄ 8 cup chopped fresh parsley

Preheat the oven to 400 degrees F. Roast the peppers in the oven

until they are charred. Remove them from the oven and place them

in a bowl. Wrap them with foil or put them in a paper bag for 15

minutes to let them sweat. In a hot skillet, add the oil, shallots,

onion, and carrots and saut é them until they ’ re tender. Add the

garlic and set the vegetables aside.

Peel the peppers (the skin should slide off). Remove the seeds

and pith. Add the peppers to a soup pot, along with the onion

and carrot mixture. Pour in the vegetable stock, bring to a sim-

mer, and cook for 15 minutes. Then place all of the ingredients,

except for the fresh basil and parsley, in a food processor or a

blender and puree them until they ’ re smooth. Top the soup with

the fresh herbs. This soup can be served hot or cold, and it

freezes well.

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