by Nava Atlas Vegetariana is a spirited celebration of vegetarianism--a unique compendium of imaginative recipes, witty illustrations, and literary anecdotes on...
Place boiling chicken and leeks in pot with enough water to cover. Add rice, simmer over low heat for 4 hours. Add salt and pepper to taste. Remove ... Ingredients: 5 (leeks .. rice ...)
Draw and truss fowl in the usual way. Place in pot with water and boil slowly; skim well. Simmer gently for 1 hour. Add prepared leek, onions and ... Ingredients: 8 (fowl .. leeks .. onion .. parsley .. rice .. salt ...)
Place chicken and giblets in a large pot with water, bay leaf, parsley, salt, pepper, and 2 of the leeks. Simmer 1 hour. Skim off the fat. Remove the ... Ingredients: 7 (giblets .. leaf .. parsley .. rice ...)
Leeks are tricky; they need to be very thoroughly cleaned as they trap dirt in the layers of leaves. In order not to waste the good stuff, I usually ... Ingredients: 5
This soup was served frequently in medival times, when it was customarily garnished with prunes stuffed with hazelnuts. Cover barley with cold water; ... Ingredients: 9 (barley .. leaf .. parsley .. peppercorns .. salt ...)
In a stockpot, simmer chicken, beef bones, thyme, and bay leaf until chicken is tender. Cook barley in 2 cups of water for 10 minutes. Drain and set ... Ingredients: 9 (barley .. base .. bones .. leaf .. parsley .. thyme ...)
In a 4 quart saucepan, heat 1 tablespoon butter until bubbly and hot. Add leeks and saute, stirring occasionally until translucent. Remove to a bowl ... Ingredients: 7 (barley .. cubes ...)
