Menu (Winter): Confetti Rice Pilaf With Split Peas

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* Exported from MasterCook *

 

Menu (Winter): Confetti Rice Pilaf With Split Peas

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 239

Serving Size : 4 Preparation Time :0:00

Categories : Menus Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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Confetti Rice Pilaf with Split Peas

Steamed Sweet Potatoes

Spinach and Cucumber Raita

Whole Wheat Pita Bread

Winter Fruit Platter with Raspberry Sorbet

 

(See separate recipes.)

 

So many Indians are vegetarians that the cuisine offers lots of

inspiration. The cumin scented pilaf in this menu - a combination of rice

and legumes - is an Indian idea, as is the soothing raita, a yogurt salad

that's meant to be spooned over rice or used as a dipping sauce for

bread. Add cubed and steamed sweet potatoes for color and a beta- carotene

boost, and complete the meal with a platter of beautifully sliced and

arranged winter fruits paired with store-bought sorbet.

 

The timing: Trim and slice the fruits and refrigerate. (Don't peel the

banana until just before serving.) Make the rice pilaf. While it cooks,

prepare the raita. About 10 minutes before you are ready to eat, slice and

steam the sweet potatoes.

 

 

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