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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.
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