Broccoli Rabe and Wild Rice Salad
Broccoli raab is a leafy cruciferous vegetable with small broccoli-like buds and a slightly bitter flavor. It is very popular in Italy where it is often served steamed or lighlty sauteed.
4 cups water
1 cup wild rice
1/2 pound broccoli rabe, hollow stems discarded
3 cloves garlic, thinly sliced and chopped
1 cup fresh snow or sugar snap peas, strings removed and chopped
1 red bell pepper, chopped
1/2 teaspoon grated lemon peel
1/2 cup currants
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 teaspoon jalapeno chili pepper, seeded and finely chopped
romaine lettuce, shredded or spring mix , if desired
Bring water to boil in large saucepan. Add rice; reduce heat to medium/high. Cook until just tender, stirring occasionally, about 40 minutes.
In 1/4 cup water, sauté broccoli rabe and garlic until tender about 7 minutes.Add snow peas, bell pepper, and lemon peel and sauté 3 more minutes.
Drain rice if necessary and place in large bowl. Mix remaining ingredients into rice. Serve warm or cold.
If desired, serve on a bed of shredded romaine lettuce or spring mix.
Calories 200; Protein 8 g; Carbohydrates 43 g; Total Fat 0.9 g; Saturated Fat 0.1 g; Cholesterol 0 mg; Sodium 38 mg; Fiber 5.6 g; Beta-Carotene 1323 ug; Vitamin C 87 mg; Calcium 87 mg; Iron 2.8 mg; Folate 104 ug; Magnesium 92 mg; Zinc 2.5 mg; Selenium 2.8 ug