Brown Bag: Indian Style Rice Salad - 7 pts xp

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* Exported from MasterCook *

 

Indian Style Rice Salad - 7 pts

 

Recipe By :How to Cook Everything Vegetarian by Mark Bittman, John Wiley &

Sons 2007

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 30%) Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups cooked rice -- (3 to 4 cups), cooled, use brown or white

basmati rice

1/4 cup chopped scallions

1/2 cup cooked potato -- cubed

1/2 cup cooked cauliflower florets

1/2 cup green peas -- cooked frozen are fine

1/3 cup vinaigrette -- below

1/2 cup fresh chopped cilantro

Salt and freshly ground pepper to taste

 

Put the rice and all the vegetable in a large bowl. Drizzle with the vinaigrette

and use 2 big

forks to combine, fluffing the rice and tossing gently to separate the grains.

 

 

Stir in the cilantro, taste, and adjust the seasoning or moisten with a little

more dressing.

Serve at room temperature or refrigerate for up to a day, bringing the salad

back to room

temperature before serving.

 

 

Serves 4

 

 

Indian Style Vinaigrette Recipe

1/2 cup coconut milk

3 T. rice wine vinegar, or more to taste

1 T. Fragrant Curry Powder, (below) or more to taste

Salt and freshly ground black pepper

1 large shallot, (about 1 ounce) cut into cubes (optional)

 

Combine all the ingredients except the shallot in a blender and turn the machine

on; a creamy

emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or

two at a time until

the balance tastes right to you.

 

Add the shallot and turn the blender on and off a few times until the shallot is

minced within the

dressing. Taste, adjust the seasoning, and serve. (This is best made fresh but

will keep,

refrigerated, for a few days; bring it back to room temperature and whisk

briefly before using).

 

Makes about 3/4 cup

Time: 5 mins

 

 

Fragrant Curry Powder

1/4 t. nutmeg pieces

5 white cardamom pods, seeds only (discard the hulls)

3 whole cloves

One 3-inch cinnamon stick

1 t. black peppercorns

2 T. cumin seeds

1/4 cup coriander seeds

2 bay leaves, (optional)

2 dried curry leaves, (optional)

1 t. dried ground fenugreek

 

Put all the ingredients except the fenugreek in a medium skillet over medium

heat. Cook, shaking

the pan occaisionally, until lightly browned and fragrant, just a few minutes;

for the last minute

of cooking, add the fenugreek.

 

Cool, then grind in a spice or coffee grinder to a fine powder. Store in a

tightly covered opaque

container for up to several months.

 

Makes about 1/2 cup

Time: 10 mins

 

Author: " A mild and complex spice mix, perfect when you're looking for loads of

flavor without

heat. "

 

S(Formatted by Chupa Babi):

" 12.20.07 "

Copyright:

" 2007 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 341 Calories; 11g Fat (29.5% calories

from fat); 6g

Protein; 53g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium.

Exchanges: 3 1/2

Grain(Starch); 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 4600 0 0 5456 2682 0

 

 

 

 

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