nutritional information

Per Endive boat:

  • Calories: 28
  • Protein: <1 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 1 mg
  • Fiber: <1 g
  • Sugar: 2 g
Vegan Gluten-Free

Endive Boats with Apple Pie Rice

Makes 24 endive boats

Endive boats can be served as hors d’oeuvre or as a plated appetizer at 
a holiday meal.
  • 1 ½ tsp. coconut oil
  • ¼ cup chopped red onion
  • ¼ cup diced celery
  • 1 sweet apple, such as Fuji, cored and finely diced, divided (1 cup)
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • ¼ tsp. ground cinnamon, plus more for dusting, optional
  • ¼ cup long-grain brown rice
  • 1 ½ tsp. lemon juice
  • 3 heads green or red endive, leaves pulled apart (about 24 leaves)

1. Heat oil in small saucepan over medium heat. Add onion and celery, and cook 3 minutes, or until softened. Stir in 3/4 cup diced apple, raisins, walnuts, and cinnamon, and season with salt, if desired. Sauté 2 minutes, or until apple begins to soften, then stir in rice and 1 cup water. Bring to a boil, cover, and simmer 1 hour, or until most of liquid is absorbed, adding more water if liquid absorbs too quickly.

2. Remove from heat, and stir in lemon juice and remaining 1/4 cup diced apple. Let stand 5 minutes, to develop flavors.

3. Fill endive leaves with 1 Tbs. warm rice mixture, and arrange on serving platter. Dust with additional cinnamon (if using). Serve warm.

November 2013 p.38

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