Tomatillo Salsa Verde

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 5 MIN­UTES TO­TAL TIME: 10 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

2 cups diced tomatil­los ½ cup diced white onion ½ cup fresh cilantro 2 ta­ble­spoons lime juice ¼ tea­spoon salt

1. In the bowl of a food pro­ces­sor or blender, com­bine all in­gre­di­ents and puree un­til finely chopped.

NU­TRI­TION PER SERV­ING: CALO­RIES: 21, FAT: 0G, SAT­U­RATED FAT 0G, CHOLES­TEROL: 0MG, SODIUM: 99MG, CAR­BO­HY­DRATES: 4G, FIBER: 1G, SUG­ARS: 2G, PRO­TEIN: 1G

MAY - JUNE 2016 YIELD: 8 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

4 ta­ble­spoons but­ter, di­vided 1 cup finely chopped sweet yel­low onion 2 ta­ble­spoons finely minced gar­lic 2 cups Jas­mine rice, cooked ac­cord­ing to pack­age in­struc­tions 1 tea­spoon salt 1 (15.5 ounce) can black beans, drained and rinsed ½ cup finely chopped cilantro leaves

1. In a large high-sided sauté pan, heat 2 ta­ble­spoons of but­ter over medium heat. Add in the chopped onion and cook, stir­ring fre­quently, un­til the onions are soft and translu­cent, about 5 to 7 min­utes. Add in the gar­lic and cook 1 ad­di­tional minute un­til the gar­lic is fra­grant.

2. Add in the re­main­ing 2 ta­ble­spoons of but­ter and melt. Once melted, add in the Jas­mine rice. Use a large spoon to break up the rice and toss with the but­ter and onions and gar­lic.

3. Once the rice is fully coated with but­ter, add in the salt and black beans. Cook, stir­ring fre­quently, for 3 to 4 min­utes un­til the rice and beans are hot.

4. Re­move from heat and stir in the chopped cilantro. Serve im­me­di­ately.

NU­TRI­TION PER SERV­ING: CALO­RIES: 280, FAT: 6G, SAT­U­RATED FAT 4G, CHOLES­TEROL: 15MG, SODIUM: 369MG, CAR­BO­HY­DRATES: 47G, FIBER: 4G, SUG­ARS: 1G, PRO­TEIN: 7G

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