Med Rice Salad And Garlic Herb Dressing Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: Basmati rice *1,
4 cup: Lettuce *2,
1 tbsp: Olive oil,
2 cup: Spinach, coarsely chopped *3
4 medium: Zucchini 14 in slices,
1 cup: Alfalfa sprouts,
2 tbsp: Water,
1/2 cup: Pimento stuffed olives. *4,
1 tsp: Basil, dried
1 tbsp: Safflower oil, unrefined
1 tsp: Oregano, dried
GARLIC DRESSING
1: Garlic clove, crushed
1/4 tsp: Mint, dried
5 tbsp: Olive oil,
1/2 tsp: Thyme, dried
2 tbsp: Lemon juice, Or lime
1/8 tsp: Tarragon, dried
1/2 tsp: Chervil, dried
1/2 tsp: Sea salt *5,
1/2 tsp: Marjoram, dried
Black pepper, fresh ground
Directions:
*1 Basmati rice may substituted with long grain brown rice. *2
Lettuce: Iceberg, butter, red leaf, romaine, or any combination of
these. *3 Coarsely chopped arugula may be substituted for Spinach *4
Sliced Pimento stuffed green olives.
BASMATI RICE In large saucepan combine rice, 2 cups water and
Safflower oil. Bring to a boil, stirring gently. Simmer over low heat
for 20 minutes. Lift cover immediately and fluff with fork.
OR:
BROWN RICE In saucepan combine rice, 2 1/2 cups water, and Safflower
oil. Bring to a boil and stir gently. Simmer, covered over low heat
for 40 minutes Remove without lifting cover. Allow to sit for 10
minutes before lifting cover.
Prepare the Zucchini: Heat oil in large skillet, add Zucchini slices
and toss in oil. sprinkle with water and continue tossing for several
minutes until Zucchini turns a brighter color. Add Basil and Oregano.
Set aside after tossing gently.
*5 seasoned salt, or salt free seasoning may be substituted for sea
salt.
Prepare Dressing: Combine all ingredients for dressing in Bowl and
whip with fork or whisk if you do not wish to use a blender or food
processor.
Assemble Salad:
Wash and dry lettuce and break into bite sized pieces. Combine in
bowl with spinach and sprouts. Add zhuccini, olives and dressing.
Toss well.
*** JJ *** 10/13/95
Submitted By JJ JUDKINS On 10-16-95
Source from luhu.jp
Lettuce: Iceberg, butter, red leaf, romaine, or any combination of
these. *3 Coarsely chopped arugula may be substituted for Spinach *4
Sliced Pimento stuffed green olives.
BASMATI RICE In large saucepan combine rice, 2 cups water and
Safflower oil. Bring to a boil, stirring gently. Simmer over low heat
for 20 minutes. Lift cover immediately and fluff with fork.
OR:
BROWN RICE In saucepan combine rice, 2 1/2 cups water, and Safflower
oil. Bring to a boil and stir gently. Simmer, covered over low heat
for 40 minutes Remove without lifting cover. Allow to sit for 10
minutes before lifting cover.
Prepare the Zucchini: Heat oil in large skillet, add Zucchini slices
and toss in oil. sprinkle with water and continue tossing for several
minutes until Zucchini turns a brighter color. Add Basil and Oregano.
Set aside after tossing gently.
*5 seasoned salt, or salt free seasoning may be substituted for sea
salt.
Prepare Dressing: Combine all ingredients for dressing in Bowl and
whip with fork or whisk if you do not wish to use a blender or food
processor.
Assemble Salad:
Wash and dry lettuce and break into bite sized pieces. Combine in
bowl with spinach and sprouts. Add zhuccini, olives and dressing.
Toss well.
*** JJ *** 10/13/95
Submitted By JJ JUDKINS On 10-16-95
Source from luhu.jp