Thursday, August 20, 2009


I got this from Weight Watchers International Cookbook..and made some modifications.

Serve as a separate course. Cook the rice so grains are separate, not mushy. If necessary, fluff them with a fork or separate by rinsing quickly in colander.

2 cups cold cooked brown rice( you can use white long grain rice)
1 cup chopped fresh parsley.
8 ounces diced scallions.
1/4 to 1/2 c chopped fresh mint.
1/4 c veg. oil (but i used olive oil).
1/4 c lemom juice.
Salt & pepper
cumin to taste
4 med. tomatoes, chopped (i used grape tomatoes)
8 radishes sliced (thin jullienne)
1 head romaine lettuce, quartered.

In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings. Chill. Just before serving, toss well, Add tomatoes and radishes: serve over romaine lettuce. Makes 4 servings.

*I made extra dressing on the side.

African Rice Salad with Piri-Piri Meat balls

Ground beef, Piri-Piri Sauce, Yogurt, S&P. Mix all ingredients and form mini meatballs. Chill in the ref for at least 30 minutes and shallow fry.

For the Piri-piri sauce check it HERE

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