Sicilian Sweet and Sour Rice

3 onions, sliced
8 ounces tempeh, sliced
1 bulb fennel, sliced
1/2 cup golden raisins
1/4 cup pine nuts
1 large eggplant, cubed
2 tablespoons olive oil
1-1/2 cups marsala wine or apple juice
1-1/2 cups vegetable stock
salt and pepper to taste
4 cups rice, cooked
lemon wedges to garnish

1 Preheat oven to 450. In an oval baking, layer dish onions in bottom. Place tempeh, fennel, raisin pine nuts, eggplant, and remaining onions in layers on top. Drizzle with oil and bake for 20 minutes, or until it  begins to brown.

2. Add wine, stock, salt, and pepper, and bake for 20 to 30 minutes, or until sauce thickens and browns. Serve over rice, garnished with lemon.

Makes 6 to 8 servings.

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