| 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 |
tb |
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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