Sarnapur (yogurt And Chard Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Swiss | Soups, Yogurt | 4 | Servings |
INGREDIENTS
| 1/2 | c | Chopped walnut meats |
| 1 1/4 | c | Water |
| 1/4 | c | Rice |
| 2 | c | Chopped Swiss chard leaves |
| packed | ||
| 1 1/2 | T | Flour |
| 3 | c | Yogurt |
| 3 | c | Cilantro leaves, chopped |
| 1 | c | Mint leves, chopped |
| Salt |
INSTRUCTIONS
In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes. Add rice, cover and simmer until done, about 15 minutes. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well. In small bowl, stir flour into yogurt until smooth. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes. Serve hot or cold. Makes 4 servings. Each serving contains about 382 calories; 249 milligrams sodium; 3 milligrams cholesterol; 10 grams fat; 57 grams carbohydrates; 16 grams protein; 1.08 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 23
Total Fat: 3.1g
Cholesterol: 11mg
Sodium: 261.6mg
Potassium: 785.2mg
Carbohydrates: 23.7g
Fiber: 1.3g
Sugar: 13.1g
Protein: 11g