Rice, Tomato, And Eggplant Salad - Gh_9407 Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Parboiled iice,
1 can: , (>19oz) Garbanzo Beans,
1 package: , (6oz) long-grain and
-rinsed and drained,
-wild-rice mix,
1 package: , (10oz) frozen peas, thawed
1 small: Eggplant, about 1lb
1: , (3oz) pimento stuffed olives
1/4 cup: Olive oil,
-chopped,
1/4 cup: Red wine vinegar,
2 large: Tomatoes,
1/4 tsp: Salt,
Parsley sprig for garnish,
3/4 tsp: Coarsely ground black pepper,
Directions:
ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:
1. In 2-quart saucepan over high heat, heat 3 1/4 cups water to
boiling. Stir in parboiled rice and long-grain and wild-rice mix with
its seasoning packet; heat to boiling. Reduce heat to low; cover and
simmer 25 minutes or until rice is tender and liquid is absorbed.
Remove saucepan from heat.
2. While rice is cooking, preheat broiler if manufacturer directs,
Slice eggplant crosswise into 1/4" thick slices. Spray rack in
broiling pan with nonstick cooking spray. Arrange eggplant slices on
rack, overlapping slices if necessary. Place broiling pan in broiler
at closest position to source of heat and broil eggplant slices, 10
to 12 minutes until browned and tender, turning them once halfway
through cooking time.
3. In sm bowl, with wire whisk or fork, mix olive oil, vinegar, salt
and pepper. When eggplant is done, brush eggplant slices with 2
tablespoons of the salad dressing.
4. In lg bowl, mix remaining dressing with rice mixture, garbanzo
beans, peas, and olives; gently toss to mix well. Spoon rice mixture
onto platter.
5. Slice tomatoes. Alternately arrange tomato and eggplant slices
around rice mixture on platter. Garnish with parsley. If not serving
right away, cover and refrigerate to serve cold later.
Each serving: About 530 calories, 1 8 g fat, 0 mg cholesterol, 1925 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp
1. In 2-quart saucepan over high heat, heat 3 1/4 cups water to
boiling. Stir in parboiled rice and long-grain and wild-rice mix with
its seasoning packet; heat to boiling. Reduce heat to low; cover and
simmer 25 minutes or until rice is tender and liquid is absorbed.
Remove saucepan from heat.
2. While rice is cooking, preheat broiler if manufacturer directs,
Slice eggplant crosswise into 1/4" thick slices. Spray rack in
broiling pan with nonstick cooking spray. Arrange eggplant slices on
rack, overlapping slices if necessary. Place broiling pan in broiler
at closest position to source of heat and broil eggplant slices, 10
to 12 minutes until browned and tender, turning them once halfway
through cooking time.
3. In sm bowl, with wire whisk or fork, mix olive oil, vinegar, salt
and pepper. When eggplant is done, brush eggplant slices with 2
tablespoons of the salad dressing.
4. In lg bowl, mix remaining dressing with rice mixture, garbanzo
beans, peas, and olives; gently toss to mix well. Spoon rice mixture
onto platter.
5. Slice tomatoes. Alternately arrange tomato and eggplant slices
around rice mixture on platter. Garnish with parsley. If not serving
right away, cover and refrigerate to serve cold later.
Each serving: About 530 calories, 1 8 g fat, 0 mg cholesterol, 1925 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp