VEGETABLES: This is a nutritious meal-in-one that is heart-warming, especially in the winter months

MIXED VEGETABLES IN LEMON SAUCE:

 

 

 

1 cup dried marrow beans                                          

7 cups cabbage strips

4 cups sliced mushrooms                                            

2 cups chopped onions

3 cups sliced fennel                                                    

6 cups chicken stock or water

1 cup rice                                                                    

4 eggs

1/3 cup lemon juice                                                    

minced fennel leaves as garnish

1 tbsp. cooking oil

 

 

 

Rinse beans and cover with 4 cups of water in a saucepan. Bring water to a boil and simmer beans for 1 to 1 ½ hours or until barely tender.

 

Cook cut vegetables in oil in a large pot over high heat for 5 minutes. Add the beans together with its cooking liquid and the chicken stock or water. Cover pot and bring liquid to a boil.

 

Wash rice through 4-5 changes of water and add into the vegetables. When mixture comes back to the boil, reduce heat and simmer for 15 to 20 minutes or until rice is cooked.  Strain and reserve the liquid while returning the vegetable mixture to the pan.

 

Beat eggs with lemon juice in a large bowl and add the reserved liquid in a stream, beating constantly. Pour this mixture into the vegetables and cook over medium heat, stirring, for 5 minutes more. Let it come to almost boiling point to thicken the sauce but do not allow it to boil vigorously to scramble the eggs.

 

Transfer vegetables to a serving platter and sprinkle with the fennel leaves to serve.