In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.To serve, arrange lettuce leaves to form a nest in 4 serving bowls ...
Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.Wash and dry the mushrooms and slice them thinly.Prepare the sauce by whisking together the musta ...
In a large frying pan over medium heat, warm the olive oil.Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.Add the cabbages and caraway seeds, cover and partially co ...
Halve or quarter potatoes depending on size.Steam Potatoes for about 15 minutes until tender.Steam green beans until crisp-tender (4-5 minutes).Shock green beans in ice water to stop cooking process ...
Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.C ...
In a large nonstick skillet heat vinegar, oil and garlic over moderate heat until simmering.Add tomatoes, pepper and salt to taste.Toss until slightly tender and heated through, 1 to 2 minutes.Toss ...
To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 h ...
scrub the potatoes and peel them if you wish.slice in half lengthwise and cut cross-wise into 1/2 inch thick semi-circles.place them in a pot with salted cold water to cover and bring to a boil.redu ...
In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.In a large bowl co ...
For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrig ...