Wednesday, June 4, 2008


It's a hot and steamy day here in Delaware. Some thunderstorms are passing through as I type this blog entry. The rain is giving all of the beautiful flowers an extra dose of water today. Chef Hugo recently designed this heavenly recipe that is both nourishing and refreshing. If you prefer a vegan entree, simply omit the turkey. Try it out and let us know what you think.

Revitalizing Rice Salad

10 ounces vegetable stock
1 cup water
1 cup brown rice, long-grain, uncooked
1 cup fresh tomato, seeded and chopped
1/2 cup carrot, chopped fine
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 cup Parmesan cheese, grated
1/3 cup green onions, chopped
1/3 cup fresh parsley
3/4 cup turkey, cooked

1. In large saucepan over medium high heat, combine vegetable stock and water. Bring to a boil. Add brown rice and carrot. Stir well.

2. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and most of water is absorbed.

3. Gradually add lemon juice and olive oil to mixture. Mix well. Add cheese, tomato, green onion, parsley and turkey. Toss well.

4. Transfer mixture to bowl. Cover and refrigerate for at least three hours. Serve.

Yield: 6 servings

Per Serving : 249 Calories; 8g Fat (28.4%calories from fat); 12g Protein; 33g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 464mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2Vegetable; 0 Fruit; 1 Fat.

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