4. Fluff rice with fork and transfer to serving dish. In small bowl, combine yogurt with 1/4 teaspoon salt, then add water until just thin enough to drizzle.

After the rice is done, turn off the heat, but do NOT open the lid. Let it sit while you cook the salmon. Roast the salmon for 12 to 15 minutes. After the first 5 minutes of cooking, spoon half ...

anna.berrill@redonline.co.uk (Anna Berrill) Wed, May 23, 2012, 4:51 AM Windsor Crown Roast Lamb with Jewelled Rice Stuffing You will need 1 lean crown roast joint (16 cutlets), ask your butcher to ...

Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt.

It's where soft meets crisp, warm yields to cool, and tart yogurt offsets the depth of spiced proteins and fried nuts.

Cover the pan with foil and bake for another 10 minutes. Taste and adjust salt. 9. Fluff the rice with a fork, scatter the pomegranate seeds over the top, and garnish with cilantro, if using.

Ingredients: 1 cup wild rice, cooked 2 handfuls arugula 1 cup pomegranate seeds 4 oz feta cheese, crumbled 3/4 cup dried cherries or cranberries 3/4 cup chopped toasted pecans Dressing: 2 Tbsp ...

By JULIE WIENER (Associated Press) Sep 15, 2009 Sep 15, 2009Updated Apr 15, 2020 💬 ...

The Associated Press Sep 16, 2009 Sep 16, 2009Updated Jul 12, 2017 0 ...