Date: Tue, 19 Apr 94 17:18:18 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
Here is a recipe from the May/June 1994 issue of Pillsbury
Fast and Healthy.
TROPICAL RICE SALAD
1 cup uncooked long grain rice
3 quarts water
1 ripe tomato, finely chopped
1 small ripe papaya, peeled, seeded, and coarsely chopped
2 medium jalapeno chile peppers, stems and seeds, removed,
chopped (2 Tablespoons)
1/2 cup loosely packed chopped cilantro
2 Tbsp finely chopped red onion
1 1/2 tsp sugar
1 tsp cumin
1/4 tsp salt
1/8 tsp coarsely ground black pepper
Place rice in strainer; rinse under cold water. In large Dutch
oven or saucepan, combine rice and water. Bring to a boil. Reduce
heat; cook gently about 10 minutes or until tender and fluffy.
Drain; rinse with warm water.
Meanwhile in a large bowl combine all remaining ingredients.
If necessary, season to taste with additional sugar, cumin, salt
and pepper. Add cooked rice; toss gently to combine. Serve
immediately or cover, refrigerate and bring to room temperature
before serving. Makes 8 (3/4 cup) servings.
Nutritional Information: Per 3/4 cup serving, 100 cal, 0 g fat,
o chol, 75 mg sodium.
kwvegan vegan