Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Brown Vegetable Stock; see
-recipe same name
2 c Onions; sliced
4 c Mushrooms; sliced (combine
-cultivated wild if u can)
1 tb Paprika, sweet;
pn Pepper, cayenne; -=or=-
pn Paprika, hot;
1 ts Grated lemon zest;
x Salt; to taste
x Pepper, black; to taste
1/2 c Yogurt, nonfat plain;
-strained in cheesecloth for
-8 hours
2 tb Fresh dill; or parsley chopd

---------------------PER 1 CUP SERVING--------------------------
86 x *cals
13/16 x *gm fat
3/8 x *mg chol
95 3/4 x *mg sodium w/o added salt

Heat 1/2 cup of the stock in a large saute pan and add the onions.
Simmer, covered, until onions are tender, 10 to 15 minutes. Add the
mushrooms and simmer for 5 minutes, stirring occasionally. Stir in
the paprika, cayenne, lemon zest, and the remaining stock and simmer
briskly for about 10 minutes until reduced by one-third (1/3). Season
to taste with salt and pepper. Remove the pan from the heat, let the
mixture rest for about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of baked
polenta, steamed brown or wild rice, or noodles. Serves 2 to 4.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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