Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 Hi, Here are a couple of suggestions. The jicama salad is surprisingly refreshing. Ilene *************************************** Mediterranean Rice Salad Here's my favorite rice salad recipe. Says " serves 4 " but I find more like 8 or 10. Great for summer entertaining! Takes 30-60 minutes to prepare, depending on rice. Mediterranean Rice Salad from The American Vegetarian Cookbook by Marilyn Diamond Salad 1 C white or brown basmati or long-grain brown rice 2 to 2 1/2 C. water, depending on rice 1 t olive oil 1 T olive oil (yes, both amounts) 2 to 3 C sliced zucchini 1 t dried basil 1 t dried oregano 8 C Butter or Red Leaf lettuce in 1/4 " slivers 4 C coarsely chopped spinach or 2 C arugula and 2 C spinach 1 C alfalfa or sunflower sprouts 1/2 C slivered sun-dried tomatoes or 1/2 C pimento-stuffed green olives (live dangerously and use both!) 1/4 C chopped fresh basil Salt to taste Dressing 1/2 C olive oil 3 T fresh lemon juice 1 large garlic clove, pressed 1/2 t dried thyme 1/8 t dried tarragon 1/2 t Dijon-style mustard 1/2 t salt freshly ground black pepper to taste Place rice in medium saucepan. If using basmati rice, add 2 C water and 1 t olive oil. If using brown rice, add 2 1/4 C water and 1 t. olive oil. Bring to a boil, stir once, cover and simmer for 20 minutes for white basmati rice and 40 minutes for brown rice. Remove basmati rice from heat and fluff with fork; do not lift cover of brown rice for an additonal 10 minutes, but do remove from heat. While rice is cooking, heat olive oil in a large skillet or wok. Add zucchini, basil and oregano and saute, stirring frequently (add 1 to 2 T water to prevent scorching) over medium-high heat for 5 to 7 minutes, or until zucchini is just tender; do not overcook or it will fall apart in the salad. Measure dressing ingredients into hand blender and blend until creamy. Add slivered and chopped greens to salad bowl with dressing. Add rice and zucchini and toss well. Fold in sprouts, sun-dried tomatoes and fresh herbs. Adjust seasoning. Jicama & Orange Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small jicama -- peeled & halved 2 navel oranges 6 scallions -- thinly sliced 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 3/4 teaspoon salt Quarter each jicama half and thinly slice. With a paring knife, peel oranges, removing all white pith. Halve oranges lengthwise and thinly slice crosswise. In a large bowl, toss jicama, oranges, scallions, cilantro, lime juice, and salt. Cover and chill for at least 15 minutes. Toss again and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 , " Ilene Rachford " <irach@w...> wrote: > Hi, > > Here are a couple of suggestions. The jicama salad is surprisingly refreshing. > > Ilene > *************************************** > > Thanks, Ilene. I like the rice salad recipe. I'd like to try it with Himshali rice - a very fast cooking (10 mins.) Indian rice from the Himalayas. I don't think we have jicamas in Israel. I don't think I've ever seen one. Doreen Quote Link to comment Share on other sites More sharing options...
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