MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Vegetable Sauté
 Categories: Vegetables
      Yield: 6 Serving
 
     13 c  Vegetables; raw; cut
      3 c  Dry grain
           Cooking oil; (safflower or
           -peanut)
           Herbs; (optional)
           Salt
 
  One of the most popular meals at Moosewood is also one of the
  simplest: freshly-sautéed vegetables over grains. Sometimes there'll
  be a sauce drizzled on top; other times the sauté will be seasoned
  with just one or two herbs and tamari sauce.
  
  Any combination of vegetables can be used for sauté. We usually use
  onions, carrots, cabbage, broccoli, cauliflower, zucchini, peppers,
  mushrooms, celery. Thin strips of sweet potato or winter squash add
  color, and whole green beans add texture. Use whatever is available
  to you. Plan on approximately 2 1/2 c of cut, raw vegetables per
  serving--remember that many vegetables shrink from water loss during
  cooking, thus decreasing in volume.
  
  Cook your grains ahead of time. Three cups dry should feed six. Rice
  needs about 25 minutes and 4 1/2 to 5 cups of water. Millet, in 5 1/2
  cups of water, needs about 15 minutes. Three cups bulghar needs to
  soak, not cook, in twice as much boiling water, about 15-20 minutes.
  
  Prepare your sauce ahead of time. Keep it warm while you cook grains
  and prepare vegetables. Choose any appropriate, appealing sauce, or
  serve plain, sauceless sauté. Choose a couple of herbs instead;
  thyme and marjoram... dill and tarragon... basil and oregano...
  
  Cut the vegetables into bite-sized pieces and on the thin side. This
  way they will cook quickly and retain color, crispness, and
  nutrients. Separate cut vegetables into three groups:
  
  1) Onions
  2) Harder, longer-cooking types: carrots, celery, cabbage,
     cauliflower, green beans, broccoli
  3) Softer, quick-cookers: zucchini, mushrooms, peppers
  
  If ypu use spinach, keep it separate and add it last. This separation
  method allows each vegetable no more than Just Enough Time, preventing
  mushiness.
  
  Use a heavy skillet. Heat a small amount of safflower or peanut oil.
  Add onions, a little salt, and herbs. Sauté until onions are soft.
  Then add group 2 and sauté until tender, then add group 3. Keep heat
  at medium. Stir as you sauté.
  
  Serve immediately, when all vegetables are brightly-colored and
  tender.
  
  Recipe by Moosewood Cookbook
 
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