Yield: 2 servings
|1 cup||Basmati rice *1|
|1 tablespoon||Olive oil|
|4 mediums||Zucchini 1\4 in slices|
|1 teaspoon||Basil, dried|
|1 teaspoon||Oregano, dried|
|1||Garlic clove, crushed|
|5 tablespoons||Olive oil|
|2 tablespoons||Lemon juice (Or lime)|
|½ teaspoon||Chervil, dried|
|½ teaspoon||Marjoram, dried|
|4 cups||Lettuce *2|
|2 cups||Spinach, coarsely chopped *3|
|1 cup||Alfalfa sprouts|
|½ cup||Pimento stuffed olives. *4|
|1 tablespoon||Safflower oil, unrefined|
|¼ teaspoon||Mint, dried|
|½ teaspoon||Thyme, dried|
|⅛ teaspoon||Tarragon, dried|
|½ teaspoon||Sea salt *5|
|Black pepper, fresh ground|
*1 Basmati rice may substituted with long grain brown rice. *2 Lettuce: Iceberg, butter, red leaf, romaine, or any combination of these. *3 Coarsely chopped arugula may be substituted for Spinach *4 Sliced Pimento stuffed green olives.
BASMATI RICE In large saucepan combine rice, 2 cups water and Safflower oil. Bring to a boil, stirring gently. Simmer over low heat for 20 minutes. Lift cover immediately and fluff with fork.
BROWN RICE In saucepan combine rice, 2½ cups water, and Safflower oil. Bring to a boil and stir gently. Simmer, covered over low heat for 40 minutes Remove without lifting cover. Allow to sit for 10 minutes before lifting cover.
Prepare the Zucchini: Heat oil in large skillet, add Zucchini slices and toss in oil. sprinkle with water and continue tossing for several minutes until Zucchini turns a brighter color. Add Basil and Oregano.
Set aside after tossing gently. *5 seasoned salt, or salt free seasoning may be substituted for sea salt.
Prepare Dressing: Combine all ingredients for dressing in Bowl and whip with fork or whisk if you do not wish to use a blender or food processor.
Wash and dry lettuce and break into bite sized pieces. Combine in bowl with spinach and sprouts. Add zhuccini, olives and dressing.
*** JJ *** 10/13/95
Submitted By JJ JUDKINS On 10-16-95