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HEALTHFUL page 134

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STIR-FRY
WILD RICE

1 cup wild rice
2 cups chicken
broth
1/2 cup
chopped bok
choy
1/4 cup sesame
oil
1 tablespoon
chopped garlic
1 tablespoon chopped fresh
ginger
1/4 cup julienned red bell pepper
1/4 cup diced poblano chili
1/4 cup bean sprouts
114 cup scallions
2 tablespoons hoisin sauce
2 tablespoons chopped fresh
cilantro
1 teaspoon lime juice

To prepare the rice:

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kling each with cocoa powder and
sugar.
Layer them on top of each oth-
er, then place an apple in the
middle of the phyllo layers and
wrap the dough around the ap-
ple, gathering it on top like a lit-
tle satchel bag. Repeat this
process with each of the apples
and the remaining phyllo.
To finish:
Place the apples in the refrig-
erator until ready to use, up to
2 hours in advance. When ready
to serve, preheat the oven to 350
degrees, place the apples on a
cookie sheet, and bake until gold-
en brown and hot in the center,
about 10 minutes.
Serves 6.

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In a saucepot simmer the wild
rice in the chicken broth for 20
minutes covered, until just ten-
der. Be sure not to burst the
grains by overcooking.Remove
from the heat and allow to set for
10 minutes.
To stir-fry:
In a hot wok or a high-sided
saute pan began by stir-frying the
bok choy in the sesame oil. Add
the garlic and ginger and stir-fry
for another few moments. Add
the red pepper, poblano chili,
bean sprouts, and scallions. Now
add the wild rice. Season with the
hoisin sauce, cilantro and lime
juice.
Serves 6.

SWEET POTATO AND
MANGO TZINIMES

3 cups peeled 2-inch pieces sweet
potato
3 cups peeled 2-inch pieces
carrots
1/2 cup diced onion
1/2 cup diced mango
2 bay leaves
1/4 teaspoon grated nutmeg
1 tablespoon kosher salt, plus
extra to taste
1/2 tablespoon coarse ground
black pepper, plus extra to
taste)

ftAlr'MUMII. mmop w

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In a heavy-sided pot combine all
the ingredients and enough cold
water to cover them by 2 inch-

HEALTHFUL page 138