xiaoxl/recipe_data huggingface dataset:
Roman Kebabs


Ingredients:
mozzarella cheese, tomatoes, olive oil, lemon juice, dried oregano, fresh basil

Directions:
Preheat oven to 450°.
Soak 4 wooden skewers in water for 10 minutes (can use metal].
Cut bread into thick slices, and cut mozzarella into 12 slices.
Slice tomatoes into 3 slices each.
Combine oil, lemon juice, oregano and seasoning in a shallow dish.
Brush both sides of bread with oil, thread bread onto skewers, alternating with mozzarella and tomato and finishing with bread.
Pour any remaining oil over kebabs.
Place kebabs on a baking sheet, cook for 6-8 minutes, turning halfway through, until bread is crisp and cheese has melted.
Serve garnished with basil.
Herbed Roasted Vegetables


Ingredients:
sweet potatoes, carrots, parsnip, red onion, olive oil, garlic, dried herbs, salt, pepper

Directions:
Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan.
Combine oil, garlic, mixed herbs, salt, and pepper.
Drizzle over vegetables, tossing to coat.
Cover with foil.
Bake in a 425 degree oven for 30 minutes.
Remove foil; stir vegetables.
Bake, uncovered, for 5-10 minutes  more or until vegetables are tender.
Rosemary White Bean Salad


Ingredients:
cannellini beans, red onion, butter, garlic cloves, rosemary, lemon juice, lemon wedge

Directions:
Melt the butter in a large frying pan over medium heat.
Add the onion and cook for 5 minutes or until softened.
Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
Add the lemon juice and season with salt and pepper to taste.
Serve with lemon wedges.
Gourmet Seitan Pie


Ingredients:
olive oil, cooking onion, garlic cloves, mushrooms, seitan, frozen asparagus, mushrooms, marsala wine, soymilk, arrowroot, fresh sage leaves, oregano leaves

Directions:
Prepare you pie crust and set aside or put it into the fridge until you're ready to use it.
Thaw all your frozen vegetables. I did this in a glass dish in the microwave to save time.  Otherwise take them out the night before and let them thaw in the fridge.
While that is thawing saute your onions in the olive oil.  Soon as they are transparent add the garlic, saute it on med. low, you do not want it burnt.
Add in the 2 cups Baby Bella Mushrooms.
Saute this for a few more minutes.
Add the thawed veggies and saute for a few minutes.  Then add the Marsala Wine.  Let it simmer and reduce down.
Mix the Soy milk with the Arrowroot Flour and add it to the vegetables and let it thicken.  Turn off the heat and set aside.  Cool for a few minutes.
Top with the pie crust.
Bake 350'F for 15-20 minutes or until the crust is golden brown.
Bon Appetit!
Apple Streusel Muffins


Ingredients:
flour, granulated sugar, baking powder, salt, egg, milk, cooking apple, brown sugar, flour, ground cinnamon, margarine

Directions:
Measure first 4 ingredients into large bowl. Stir. Make a well in centre.
Combine next 3 ingredients in small bowl. Add apple. Stir. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Topping: Combine first 3 ingredients in small bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle on batter. Bake in 400ºF oven for 15 to 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.
Cayman Lemonade


Ingredients:
vodka, triple sec, cranberry juice, seltzer water

Directions:
Mix vodka, triple sec and peach schnapps in a shaker.
Pour over ice, add a squeeze of lime and a splash each of cranberry juice and soda, then stir and enjoy.
Kentucky Colonel Barbecue Pork Chops (Paula Deen)


Ingredients:
water, brown sugar, vinegar, salt, onions, onion powder, black pepper, Worcestershire sauce, dry mustard, chili powder, garlic cloves, garlic powder

Directions:
Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
Heat a grill to medium-high heat.
Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5-8 minutes per side for medium-well. Baste with sauce each time they are turned.
Chef's Note:  Please note--this is not what you might call a sauce or a glaze--it is a "mop".  It is thin, but it packs a ton of flavor.
Simple Smoked Pork Butt
Category: main-dish
By France C

I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.

Ingredients:
1 (8 pound) pork butt, bone-in
2 tablespoons yellow mustard
⅓ cup BBQ rub
wood chips, soaked

Directions:
Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions. Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature. Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 19 hrs 10 mins
Yields: 1 8-pound pork butt

Calories: 236.9
Fat: 17.1 g
Saturated fat: 6.3 g
Carbohydrates: 0.9 g
Dietary fiber: 0.1 g
Protein: 18.7 g
Cholesterol: 71.5 mg
Sodium: 805.6 mg
Christine's Chili


Ingredients:
ground beef, kidney beans, tomato sauce, Italian tomatoes, onion, green pepper, chili powder, paprika, cumin, garlic powder, parsley flakes, crushed red pepper flakes, tomato paste

Directions:
Place ground beef in skillet.
Fry ground beef until browned. Do Not Drain.
Pour undrained browned beef into crockpot.
Add to the browned beef the kidney beans, tomato sauce, diced italian tomatoes, onion and green pepper.
Turn crockpot on low.
Next add the chili seasoning, chili powder, paprika, cumin, mrs dash table blend, mrs dash original, mrs dash classic italiano, garlic powder, parsley flakes, and crushed red pepper flakes.
Gently stir the chili.
Allow this to cook 4-5 hours then add the tomato paste.
Continue to cook the chili for a total of 6 hours then serve.
Note: Gently stir the chili while cooking.
Dad's Pan-Fried Green Beans
Category: side-dish
By Pam Buffel

Once upon a time, Dad received a similar recipe with a bundle of fresh green beans. He made the recipe once and then lost the card. After many attempts to recreate that flavor, he declares that this, his own recipe, is even better!

Ingredients:
1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic

Directions:
Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 73.5
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 7.5 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 1.9 g
Sodium: 270.9 mg
Bean and Sweet Potato Tacos


Ingredients:
sweet potato, water, garlic clove, navy beans, corn, paprika, cumin, chili powder, limes, avocado, corn tortillas, fresh cilantro, lime, chili pepper

Directions:
1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier] and lime juice to a small bowl; stir until combined.
3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.
Fried Sweet Bananas
Category: world-cuisine
By Nandabear

A very traditional breakfast or dessert in northeast Brazil, bananas or plantains are fried in butter and coated with cinnamon-sugar. Delicious with vanilla ice cream too.

Ingredients:
3  firm bananas, halved lengthwise
½ cup white sugar
1 ¼ teaspoons ground cinnamon
3 tablespoons butter

Directions:
Cut each banana half into 3 or 4 pieces. Mix sugar and cinnamon together in a shallow bowl. Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 16 slices

Calories: 169.1
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 30.5 g
Sugars: 23.9 g
Dietary fiber: 1.8 g
Protein: 0.7 g
Cholesterol: 15.3 mg
Sodium: 41.5 mg
Frozen Vanilla Honey Bee


Ingredients:
vanilla vodka, Kahlua, irish cream, vanilla ice cream

Directions:
"Blend till smooth."
Loaded Chocolate Chip Skillet Cookie
Category: desserts
By jaybu

Loaded with chocolate chips, oats, and pecans, this delicious cookie (with a touch of cinnamon!) is baked in a cast-iron skillet. As long as your skillet is well seasoned, the whole cookie will pop right out on a serving platter making it perfect for serving as a birthday cookie "cake." Slice in pie-shaped pieces and eat as-is, or serve with ice cream and chocolate sauce.

Ingredients:
1 ½ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon  (Optional)
½ teaspoon salt
10 tablespoons white sugar
½ cup butter, softened
½ cup packed light brown sugar
¼ cup shortening
2  eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips
½ cup chopped pecans  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl. Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans. Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes. Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 10-inch skillet cookie

Calories: 427.9
Fat: 24.7 g
Saturated fat: 11.5 g
Carbohydrates: 52.2 g
Sugars: 34.9 g
Dietary fiber: 3 g
Protein: 4.7 g
Cholesterol: 47.6 mg
Sodium: 272.7 mg
Grilled Lemon Parmesan Asparagus
Category: side-dish
By Marianne

A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.

Ingredients:
1 pound fresh asparagus, trimmed
1 tablespoon olive oil, or more if needed
1 tablespoon lemon juice, or more if needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, plus extra for topping

Directions:
Preheat an outdoor grill on medium heat, and lightly oil the grate. Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper. Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear. Transfer coated asparagus to the preheated grill with tongs. Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 75
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 4.9 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 4.4 g
Cholesterol: 4.4 mg
Sodium: 117.6 mg
John and Erin's Beer Butt Chicken / Beer Can


Ingredients:
chicken, paprika, mustard powder, sea salt, brown sugar, black pepper, garlic powder, Chinese five spice powder, beer, olive oil

Directions:
Mix dry ingredients together and rub chicken inside and out.
Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.
Insert the can into the cavity of the chicken.
With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.
When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!
Shrimp and Potato Crusted Tilapia


Ingredients:
russet potatoes, medium shrimp, milk, parmigiano, fresh parsley, oregano, butter, extra virgin olive oil

Directions:
Pre - heat oven to 450 degrees.
Place filet in a shallow dish.
Sprinkle all sides with 1 tbs oregano, 1 tbs garlic salt and salt and pepper to taste.
Cover with 1 cup milk and set in the refrigerator to marinate for 10 minutes each side.
Clean and peel potatoes.
Cut potatoes into bite-sized pieces and place uncovered in pot over medium high heat.
Boil until tender (approx 20 minutes].
While potatoes come to a boil, clean and chop shrimp.
In a small skillet, drizzle with olive oil and turn to medium heat.
Let skillet warm and add shrimp. Cook over medium low heat until shrimp turns pink.
When potatoes are ready, drain and return to pot.
Over low heat, add the remaining butter and begin to mash.
Remove fish from milk marinade and drip dry. Place fish on oiled baking dish and set aside. Do not pat dry.
To potatoes add remaining milk, oregano, garlic salt and stir. Add shrimp, 1/2 cup parmigiano and parsley.
Stir mixture together well.
Begin to cover each filet with potato /shrimp mixture.
Sprinkle with more parmigiano cheese and place into oven to bake for 20 minutes.
Once baking is complete, set oven to broil and brown in oven for approximately 5-10 minutes *times may vary depending on your oven.
Remove from oven and let cool before serving.
Add with your favorite veggie dish, glass of wine, serve and enjoy!
Beef and Garlic


Ingredients:
beef sirloin, garlic cloves, green onions, bok choy, light soy sauce, oyster sauce, tomatoes

Directions:
Mix beef and garlic and let sit for 10 minutes. Sauté beef and garlic in a nonstick pan sprayed with vegetable oil.
When beef is done, remove from pan.
In same pan, sauté green onions and bok choy until vegetables are tender.
Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan].
Season with salt and pepper to taste.
Great served over rice, noodles or alone with a side.
I have also made without bok choy and used slice green peppers and water chestnuts, baby corn.  As I said, very versatile.
Magnificent Macaroni and Cheese


Ingredients:
American cheese, butter, margarine, black pepper, milk, elbow macaroni

Directions:
Preheat oven to 350 degrees Fahrenheit.
Tear all 24 slices of cheese into pieces; place in a medium saucepan on low heat.
Add butter and sprinkle with black pepper to taste.
Add 2 cups milk just until cheese is almost covered (you can always add more later].
Add pepper.
Keep on low to medium heat until completely melted; be sure to constantly stir so it doesn't stick or burn.
Boil macaroni as directed on package; drain and place in an 11x7 baking dish.
Pour cheese mixture into macaroni; stir in thoroughly until well mixed. (This is my favorite part, where the magic happens!].
Sprinkle top with breadcrumbs.
Bake at 350 degrees Fahrenheit for 15 to 20 minutes until edges are bubbling.
Enjoy!
The servings listed are as a meal, but it works well as a side dish too!
Bailey's Coffee


Ingredients:
"irish cream"

Directions:
"Build in a coffee glass."
Hamburger Helper Style Beef with Noodles


Ingredients:
lean ground beef, onion, garlic powder

Directions:
Cook noodles according to package, drain and set aside.
Combine mushroom soup and bouillon in medium bowl and whisk till smooth, set aside.
Brown beef and onion in nonstick fry pan till meat well cooked, drain if necessary.
Add soup mixture to meat& onion, heat till bubbling, then add noodles.
Reduce heat and simmer 10-15 minutes or until liquid absorbed by noodles.
Serve with a crisp salad or a green vegetable.
Slow Cooker Apple Sauce


Ingredients:
apples, water, ground cinnamon, brown sugar, maple syrup

Directions:
Peel, core and slice apples. Combine with the other ingredients in a slow cooker. Cook on low for 6 to 7 hours.
Stir for a chunkier texture or purée for a smooth sauce. Serve warm or cold.
Foie Gras PB and J


Ingredients:
roasted cashews, raw honey, olive oil, salt, unsalted butter, foie gras, strawberry, roasted cashews, fresh chives

Directions:
For the honey-cashew butter:
Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
For the sandwich:
Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.] Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.
Pear Clafoutis
Category: world-cuisine
By Chef John

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Ingredients:
2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter. Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter. Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar. Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 10-inch clafoutis

Calories: 218
Fat: 9.2 g
Saturated fat: 3.4 g
Carbohydrates: 28.3 g
Sugars: 16.4 g
Dietary fiber: 2.5 g
Protein: 6.1 g
Cholesterol: 81.2 mg
Sodium: 115.4 mg
Greek Chickpea & Tuna Pitas


Ingredients:
olive oil, lemon juice, garlic clove, oregano, marjoram, salt, black pepper, dry mustard, chickpeas, tuna, parsley, celery, scallions

Directions:
Mix the ingredients together for the dressing, set aside.
Stir the chickpeas, tuna, parsley, celery, & scallions together in a bowl. Pour over the dressing, mix well.
Stuff each pita with equal amounts of the tuna mixture.
Schmeckfest  Green String  Bean Soup


Ingredients:
ham, potatoes, summer savory, carrot, green beans, sour cream

Directions:
cook until tender a small ham bone or smoked ham  cut into small piesce
the last 1/2 hour  before serving  add potatoes
add  summer savory known as  pepper weed in low german
about 1/2 cup  finely diced or ground  carrots
add 2 cans string beans  or when season permits about a lb of fresh  cut green beans
when vegatables and meat are tender  add sour cream and salt as desired.
Bison Pepperoni Macaroni
Category: trusted-brands-recipes-and-tips
By The Bison Council

Chopped bison sausage with pepperoni seasoning is blended into this extra cheesy macaroni and cheese dish.

Ingredients:
2 cups dried elbow macaroni
½ cup chopped green pepper or frozen peas
2 tablespoons butter
⅓ cup finely chopped onion
2 tablespoons all-purpose flour
¼ teaspoon salt or to taste
⅛ teaspoon black pepper
2 cups milk
1 ½ cups shredded American and Cheddar cheese blend
1 cup shredded part-skim mozzarella cheese
4 ounces bison sausage with pepperoni seasoning, chopped

Directions:
Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm. Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low. Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 321
Fat: 16.4 g
Saturated fat: 9.3 g
Carbohydrates: 25.8 g
Sugars: 4.3 g
Dietary fiber: 1.2 g
Protein: 19.5 g
Cholesterol: 49.1 mg
Sodium: 720.7 mg
Quick Thousand Island Dressing
Category: side-dish
By peekers93

Yummy on a Reuben sandwich!

Ingredients:
1 cup mayonnaise
¼ cup ketchup
¼ cup sweet pickle relish, or more to taste
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish, or more to taste
½ teaspoon paprika, or more to taste

Directions:
Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 144
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 3.8 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 7 mg
Sodium: 207.2 mg
Scandinavian Rice Salad With Smoked Salmon


Ingredients:
water, brown basmati rice, salt, green peas, English cucumber, fresh dill, scallion, smoked salmon, nonfat plain yogurt, olive oil, lemon zest, lemon juice, fresh ground pepper

Directions:
Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.