| June 2004 Missouri Regional Newsletter p9 |
| Healthy Recipes....continued from page 8 Side Dish: Almond Rice Pilaf Ingredients: 3 tablespoons slivered almonds 1 tablespoon butter or canola oil 1-1/2 cups basmati rice* 3 cups chicken or vegetable broth 1/4 teaspoon salt 1/8 teaspoon black pepper *Basmati rice is very low moisture long grain rice used in Indian cooking. It has a distinctive nutty flavor. You can substitute any long grain, non-converted or parboiled rice for this recipe. Instructions: Toast the almonds on a sheet pan in a 350F oven for 5-10 minutes or in a heavy skillet over a medium heat. Melt the butter or heat the oil in a heavy bottomed pot large enough to hold the rice and broth. Saut� the almonds and the rice for 5 minutes, stirring constantly. Add the hot broth and seasonings and bring to a boil. Cover the pan snugly and turn the heat to low. Cook the rice undisturbed until most of the liquid is absorbed, approximately 25 minutes. Turn off the heat and let the rice continue to steam for 10 minutes before fluffing with a fork and serving. Nutrition Facts: Amount Per Serving: Calories 196 Fat 5 g, Cholesterol 5.5 mg, Sodium 148 mg, Dessert: Chocolate Sour Cream Pound Cake Ingredients: 3 ounces unsweetened chocolate, chopped 1 cup flour 1/4 teaspoon baking powder 1/2 cup soy margarine, or butter, softened 1 cup sugar 2 eggs, or egg replacer to equal two eggs* 1 teaspoon vanilla 1/2 cup soy sour cream 2 tablespoons water 2 tablespoons light corn syrup 6 tablespoons sugar 4 ounces semisweet chocolate, finely chopped 1/4 cup pecan halves, toasted Instructions: Preheat oven to 325 degrees. Lightly grease an 8 1/2" x 4 1/2" loaf pan and line the bottom with parchment paper. In top of a double broiler, melt the unsweetened chocolate. Remove when chocolate is almost completely melted - be very careful not to get any water in the chocolate. Stir until smooth and allow to cool to room temperature. In a medium bowl mix the flour, baking powder and baking soda. Set aside. ...continued on page 10 |