Everyday Food - Martha Stewart Living Magazine [66]
2 Fluff with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon oil; season with salt and pepper. Cover loosely with plastic wrap; refrigerate until cool, about 1 hour. Just before serving, stir in grapes, mint, and cashews. SERVES 6
PER SERVING: 225 calories; 9.3 grams fat; 4.2 grams protein; 33.1 grams carbohydrates; 2.5 grams fiber
RICE PILAF WITH TOASTED ALMONDS
1 tablespoon unsalted butter
1 small onion, minced
¼ teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14½ ounces) low-sodium chicken broth
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
¼ cup sliced almonds, toasted
1 In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with salt and pepper. Add rice; cook, stirring, 2 minutes.
2 Stir in broth. Bring to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Stir in parsley; sprinkle with almonds and serve. SERVES 4
PER SERVING: 245 calories; 6.2 grams fat; 6.2 grams protein; 40.3 grams carbohydrates; 1.8 grams fiber
RICE SALAD WITH RAISINS AND RADICCHIO
1½ cups water
1 cup long-grain white rice
Coarse salt and freshly ground pepper
1 cup golden raisins
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1 small head radicchio, thinly sliced crosswise
2 scallions, trimmed and thinly sliced diagonally
1 In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper. Return to a boil; reduce heat to low. Cover; simmer until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat; let stand, covered, 5 minutes.
2 Fluff with a fork, then add raisins and oil; toss to combine. Transfer to a shallow bowl. Cover loosely with plastic wrap; refrigerate until cool, about 1 hour. Just before serving, stir in lemon juice, radicchio, and scallions; season with salt and pepper. SERVES 4
PER SERVING: 245 calories; 3.8 grams fat; 3.9 grams protein; 49.3 grams carbohydrates; 1.4 grams fiber
QUINOA AND CUCUMBER SALAD
1 cup quinoa, rinsed
1 cup water
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
½ English cucumber, quartered lengthwise and thinly sliced crosswise
3 scallions, trimmed and thinly sliced
¼ cup packed fresh flat-leaf parsley leaves
1 Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
2 Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled. SERVES 4
PER SERVING: 199 calories; 5.9 grams fat; 6.1 grams protein; 31.6 grams carbohydrates; 3.1 grams fiber
BULGUR PILAF WITH DRIED CRANBERRIES
2 tablespoons unsalted butter
1 small onion, finely chopped
1 cup medium-grain bulgur wheat
1 can (14½ ounces) low-sodium chicken or vegetable broth
Coarse salt and freshly ground pepper
¼ cup dried cranberries
⅓ cup sliced almonds, toasted
1 In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
2 Pour in broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover, and simmer until bulgur is tender and has absorbed all liquid, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and let stand 5 minutes. Add toasted almonds to bulgur; fluff with a fork, and serve. SERVES 4
PER SERVING: 257 calories; 10.4 grams fat;