Yield: 4 servings
|¼ teaspoon||Fennel seed|
|½ cup||Plain low-fat yogurt|
|¼ cup||Coconut milk; light|
|2 tablespoons||Fresh orange juice|
|1 tablespoon||Minced lemongrass; or omit|
|4 cups||Cooked jasmine rice|
|1 cup||Unsweetened coconut; toasted|
|½ cup||Diced cantaloupe; or seedless grapes|
|½ cup||Minced fresh cilantro; leaves only|
|1 teaspoon||Lemon zest; fresh|
|2 tablespoons||Fresh lemon juice; or to taste|
Southeast Asia meets the Middle East in this fragrant salad. Rebecca has served it with roast duck. This salad is best when freshly prepared.
1. 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.
2. 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@...> on Mar 09, 1999, converted by MM_Buster v2.0l.