| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Salads, Side dish, Rice |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Long grain rice |
| 2 |
oz |
Fenugreek sprouts |
| 1 |
bn |
Watercress |
| 2 |
tb |
Fresh parsley, chopped |
| 2 |
tb |
Fresh chives, chopped |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Wine vinegar |
|
|
Salt & pepper |
INSTRUCTIONS
Cook the rice in boiling salted water for 12 minutes, or until just
tender. Rinse well with cold water. Drain & leave until it is cold.
Put the rice into a serving bowl & stir in the fenugreek sprouts.
Add the watercress leaves, parsley & chives. Mix the oil & vinegar,
salt & pepper & pour over the salad. Toss well.
VARIATION: Substitute Chinese bean or adzuki bean sprouts for the
fenugreek sprouts.
Mary Norwak, "Salads"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”