This recipe comes from Low-Fat One-Dish Meals from Around the World.

Basmati Rice Salad

This salad is eaten at room temperature. Serve it with thick slices of whole wheat bread.

1 teaspoon canola oil
1 large onion, chopped fine
1 bay leaf
1 large carrot, julienned
2 cups shredded Swiss chard
2 Tablespoons raisins
3 green onions, julienned
1/4 cup lemon juice
1/4 teaspoon freshly grated nutmeg
2 cups cooked basmati rice
1 Tablespoon crumbled goat cheese

In a large nonstick skillet over medium heat, warm the oil. Sauté the onion and bay leaf for 5 minutes. Add the carrot and continue to cook until the onion is dark and fragrant and the carrot is softened (about 5 minutes).

Reduce the heat and stir in the Swiss chard, raisins, green onions, lemon juice and nutmeg. Continue to cook, stirring , until the chard has wilted (about 3 minutes). Stir in the rice.

Remove the pan from the heat and discard the bay leaf. Stir in the cheese. Allow to cool to room temperature before serving. Serves 4.