Magazine article Sunset

September Favorites

Magazine article Sunset

September Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Mediterranean rice salad

Lyn Michaud, Brighton, CO

"I created this dishfor a potluck" Michaud says. Its bright flavors make it the perfect side dish for anything grilled.

PREP AND COOK TIME 45 minutes

MAKES 6 to 8 servings

1½ tsp. salt

1½ cups long-grain rice

¼ cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 clove garlic, minced

1 tsp. fresh oregano, minced

¼ tsp. freshly ground black pepper

1/8 to ¼ tsp. red pepper flakes

2 cups chopped spinach leaves

1 red bell pepper, finely chopped

1 small cucumber, peeled, seeded, and finely chopped

½ cup chopped green onion

½ cup chopped kalamata olives

1 cup crumbled feta cheese

1. In a medium saucepan, bring 2½ cups water to a boil. Add ½ tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

PER SERVING 289 CAL., 17% (135 CAL.) FROM FAT 5.6 G PROTEIN; 15 G FAT (4.2 G SAT.); 37 G CARBO (1.3 G FIBER); 793 MG SODIUM; 15 MG CHOL.

Chile relleno "soufflé"

Ada Crosby, Camino, CA

Crosby made some adjustments to a cheese souffle recipe from Sunset's October 1997 issue to create this delectable Southwestern version. Queso fresco (fresh Mexican cheese) is available at Latin American markets and some supermarkets.

PREP AND COOK TIME 1 hour

MAKES 4 servings

NOTES You can also char the chiles on the burners of a gas stove or on a grill.

1½ lbs. whole green chiles (Anaheim or New Mexico)

2 tbsp. vegetable oil

1 medium onion, chopped

2 tsp. salt

4 corn tortillas (6 in. each), cut into 1-in. pieces

½ lb. queso fresco or jack cheese, grated

4 large eggs, separated

2 tbsp. flour

½ cup chopped cilantro

Hot sauce and/or salsa (optional)

1. Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil until charred on all sides, turning chiles as necessary. Wrap in foil and let sit 15 minutes. Remove charred skin, stems, and seeds. Chop chiles and set aside.

2. Preheat oven to 375°. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top.

3- In a small bowl, whisk egg yolks with flour. …

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