Seasoned Greens with Rice Vermicelli|
Sesame Seasoned Greens with Rice Vermicelli
2 qt Water
5 oz Rice vermicelli
1/2 ts Honey
1 1/4 ts Light sesame oil; divided
1/4 ts Red pepper flakes
1 1/2 ts Fish sauce; divided use
2 ts Rice vinegar; plus
1 tb Rice vinegar
2 ts Minced peanuts; divided use
1 bn Swiss chard; prepared
1/2 c Coarsely grated carrot
1 Green onion; cut into 2"
-pieces and thinly sliced
Prep time: 15 minutes; cook: 10 minutes
Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into
strips about 1/4-inch wide (makes about 2 cubs)
Bring water to a boil and add vermicelli. Remove from heat; let stand for
minutes and drain.
In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2
teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set
To prepare chard, warm remaining oil in a large skillet over medium heat;
add greens and turn constantly until they begin to wilt. Add remaining fish
sauce and vinegar; continue turning until greens are soft and dark green.
Remove from heat.
Place equal portions of vermicelli in 2 bowls, top with carrot, green onion
and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts.
Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on
Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a
food writer and cookbook author; occasionally she writes/edits for the San
Recipe by: Ethel W. Brennan for SHAPE
Posted to EAT-LF Digest by KitPATh
on Feb 16,