This is a delicious combination of flavors. It can be served as a side dish or makes a wonderful vegetarian meal served with rice. The recipe is adapted from "1000 Recipes Indian, Chinese, Thai and Asia". The recipe suggests chilling before serving but I served this hot with seasoned rice and cinnamon spiced carrots.
Until the last several years, I can't ever remember eating chard. If prepared properly, it is very good, high in vitamins and minerals and makes a delicious side. This is an adaption of a Rachael Ray recipe.
This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.
Broccoli is loaded with lots of vitamins A and C and several minerals, it is one of the most healthful veggies. This is a spiced up version that is low in fat and not low on flavor. The recipe comes from Williams Sonoma Essentials of Healthful Cooking.