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| This turned into another elegant work meal. Too bad about the radicchio, it was bitter, but the more I ate it the more it grew on me. |
INGREDIENTS
1 cup uncooked basmati rice, divided (I always use whole grain rice, there is a special Japanese Brown Rice, not the partially cooked one, that I like, it really has a nutty flavor to it and doesn't get gooey, or taste like chaf, which some long grain brown rices tend to do)
3/4 cup frozen meatless ground crumbles (soy protein, I will probably use the TVP or Tempeh that I already have)
1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh mint leaves, divided
1 shallot
1 1/2 cups plain Greek yogurt, divided
1/2 cup golden raisins
1/2 cup toasted pine nuts (only needs a little time....i.e. until fragrant)
1 tsp salt, divided
1 two inch piece seedless cucumber, peeled
12 large radicchio leaves
Additional finely chopped parsley options
DIRECTIONS
PREP TIME 30 MINUTES TOTAL TIME 30 MINUTES YIELD 4 SERVINGS CALORIES 480
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| I REALLY CAN'T WAIT TO TRY THIS OUT, EVERYTHING I HAVE MADE IN THIS SERIES OF 56 HAS BEEN FANTASTIC |
1. Cook quinoa or rice and fluff, the rice has no fiber, no nutritional content and doesn't add any flavor to the dish, so I prefer the quinoa.
2. Meanwhile, for filling, place crumbles into bowl, prepare as directed. Finely chop parsley, mint and shallot. Add parsley, 2 Tbsp of the mint, shallot and 1 1/2 cups of the rice, 3/4 cup yogurt, raisins pine nuts and 3/4 tsp of the salt and mix well.
3. For sauce, finely chop cucumber. Combine cucumber, remaining 1 Tbsp mint, remaining 1/2 cup yogurt and remaining 1/4 tsp salt, mix well. I haven't been seeing the seedless cukes, so I scrape out the center and use the regular ones instead.
4. fill each radicchio leaf with 1/4 cup of the filling; top with sauce and serve with remaining rice. Sprinkle with additional parsley, if desired.
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