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Mediterranean Salad Recipe
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Hummus-and-Rice Fritters with Mediterranean Salad recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Hummus-and-Rice Fritters with Mediterranean Salad.
When using flour as a binder for things that are not baked, such as these pan-seared fritters, the finer grade of cake flour yields a creamier texture in the cooked product. If you don't have it, don't sweat it: You can just use all-purpose.
Yield: Serves 4
Total: 25 Minutes
1 1/2 cups precooked packaged brown rice (such as Uncle Ben's)
1 cup prepared traditional hummus (such as Sabra Classic Hummus)
3 tablespoons cake flour
1/8 teaspoon ground red pepper
1 large egg white
7 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 cups baby arugula
1 cup halved cherry tomatoes
1 cup diagonally cut slices seeded peeled cucumber
1/2 cup thinly sliced red onion
1 ounce goat cheese, crumbled (about 1/4 cup)
1. Place first 5 ingredients in a food processor; process until smooth. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to flatten slightly. Cook 4 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure with 2 teaspoons oil and remaining batter. Sprinkle fritters with 1/4 teaspoon salt.
2. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, lemon juice, and black pepper in a large bowl, stirring with a whisk. Add arugula, cherry tomatoes, cucumber, and onion; toss gently to coat. Arrange about 1 cup salad, 2 fritters, and 1 tablespoon goat cheese on each of 4 plates. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Robin Bashinsky, Cooking Light
Amount per serving
Saturated fat: 4.2g
Monounsaturated fat: 10.1g
Polyunsaturated fat: 4g
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