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NUTRITION SERVICES FOR CANCER PATIENTS Recipe from: Cancer Research by reciperian.com
Ingredients
½ yellow or orange bell pepper cut in bite-size pieces½ tomato, seeded, cut into bite-size pieces
2 scallions, green and white parts, or ¼ cup chopped red or Bermuda onion
¼ cup chopped radish
½ cup finely chopped dried fruit, like apricots, raisins, date, figs or currants
2 Tbsp toasted pine nuts, sesame seeds or sunflower seeds, or chopped almonds, walnuts or pecans
3-4 oz diced lowfat mozzarella cheese
Salt and freshly ground black pepper, to taste
Juice of 1 lime
1 ½ - 2 Tbsp extra virgin olive oil
3 cups cooked (and cooled) brown rice, or whole-grain pasta, or couscous, bulgur, or quinoa
2 Tbsp finely chopped fresh (or 2 tsp dried) chives or flat-leaf parsley
2 Tbsp finely chopped (or 2 tsp dried) fresh mint, cilantro, or chervil
Instructions
In a large bowl, place the bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly. Season it to taste with salt and pepper.
Fluff the cooled grain with a fork and season it to taste with salt and pepper. Add the rice to the bowl of salad ingredients and mix it in lightly with a fork.
In another bowl, whisk together the lime juice, oil, and herbs. Drizzle over the salad and mix in lightly.
Serve or refrigerate, covered, up to 2 days.
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