| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Grains, Lowfat, Salads |
4 |
Servings |
INGREDIENTS
| 1/4 |
t |
Fennel seed |
| 1/2 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Coconut milk, light |
| 2 |
T |
Fresh orange juice |
| 1 |
T |
Minced lemongrass, or omit |
| 4 |
c |
Cooked jasmine rice |
| 1 |
c |
Unsweetened coconut, toasted |
| 1/2 |
c |
Diced cantaloupe, or |
|
|
seedless grapes |
| 1/2 |
c |
Minced fresh cilantro |
|
|
leaves only |
| 1 |
t |
Lemon zest, fresh |
| 2 |
T |
Fresh lemon juice, or to |
|
|
taste |
INSTRUCTIONS
Southeast Asia meets the Middle East in this fragrant salad. Rebecca
has served it with roast duck. This salad is best when freshly
prepared. Put the fennel seed in a small skillet or wok over
medium-high heat. Toast, stirring constantly, for 2 minutes, or until
aromatic. Remove from the heat and crush while still warm. Combine
with the yogurt, coconut milk, orange juice and lemon grass. Set
aside. Toss the rice with the coconut, melon, dates, cilantro, lemon
zest and juice. Add the yogurt mixture and toss to combine. Serve at
room temperature. Variations: Substitute cooked white or brown basmati
rice, or quinoa for the jasmine rice. EACH SERVING 326 cals, 10g fat
(26% cff) estimated by Mastercook. Recipe by: Rebecca Wood, THE
SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar 09, 1999, converted by MM_Buster v2.0l.
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